Feta Sweet Potato and Spinach Crustless Quiche Gluten Free
Elevate your brunch game with this Feta Sweet Potato and Spinach Crustless Quiche, a gluten-free, protein-packed dish that’s as nourishing as it is delicious. Featuring tender roasted sweet potatoes, sautéed spinach, and creamy, tangy feta cheese, this quiche is a flavor-packed, crustless alternative for those seeking a low-carb, gluten-free option. Perfectly seasoned with garlic and onion powder, plus a hint of black pepper, each bite is bursting with wholesome goodness. Quick to prepare in just 15 minutes and baked to golden perfection, it’s an ideal make-ahead meal for busy mornings or fuss-free entertaining. Serve warm, at room temperature, or chilled for a versatile dish that satisfies every time.
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Recipe Information
Ingredients
- 2 medium (about 400g) sweet potato
- 2 tablespoons olive oil
- 4 cups (loosely packed) fresh spinach
- 100 grams feta cheese
- 6 large eggs
- 1 cup milk (dairy or unsweetened non-dairy)
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch (23 cm) pie dish or baking dish with olive oil or non-stick spray.
Peel and dice the sweet potatoes into small cubes (about 1/2 inch). Spread them on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast in the oven for 15-20 minutes, or until tender and lightly caramelized.
While the sweet potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and sauté for 2-3 minutes, or until just wilted. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
Once the sweet potatoes are ready, layer them evenly in the greased pie dish. Add the cooked spinach on top, followed by crumbled feta cheese.
Pour the egg mixture over the vegetables and cheese, ensuring an even distribution.
Bake the quiche in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden. A toothpick inserted into the middle should come out clean.
Remove the quiche from the oven and allow it to cool for 5-10 minutes before slicing. Garnish with chopped fresh parsley, if desired.
Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1241 mg | 414% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 56.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 1306 mg | 100% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2662 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
