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Golden sweet potato crust spinach and feta quiche slice on a wooden board with caramelized red onions.

sweet potato crust spinach and feta quiche

A healthy, gluten-free Mediterranean quiche with a crispy shredded sweet potato rösti crust, velvety spinach, creamy ricotta, tangy sheep's milk feta, and sweet caramelized red onions.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 8
Calories: 245
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Crust:
  • - 2 large sweet potatoes peeled and finely grated
  • - 1 large egg beaten
  • - 1 tbsp gluten-free flour or oat flour
  • - 1/2 tsp sea salt
  • - 1/4 tsp black pepper
For the Caramelized Red Onion Topping:
  • - 1 large red onion sliced into rings
  • - 1 tbsp extra virgin olive oil
  • - 1 tbsp balsamic glaze
For the Spinach & Feta Filling:
  • - 3 cups fresh baby spinach wilted and squeezed dry
  • - 3/4 cup feta cheese crumbled (divided)
  • - 1/2 cup ricotta cheese
  • - 4 large eggs
  • - 1/2 cup heavy cream or whole milk
  • - 2 tbsp fresh chives finely chopped
  • - Salt and black pepper to taste

Method
 

Prepare the Oven & Pan:
  1. Preheat oven to 400°F (200°C). Generously grease a 9-inch deep pie dish or springform pan with extra virgin olive oil.
Dry the Sweet Potatoes
  1. Wrap finely grated sweet potatoes in a clean kitchen towel or cheesecloth. Squeeze tightly over the sink to remove all moisture.
Form & Par-Bake Crust:
  1. In a bowl, mix dried sweet potatoes, 1 beaten egg, flour, 1/2 tsp salt, and 1/4 tsp pepper. Press firmly into bottom and up the sides of the pan. Par-bake at 400°F (200°C) for 15–20 minutes until edges are crisp.
Caramelize Onions:
  1. Heat 1 tbsp extra virgin olive oil in a skillet over medium-low heat. Add sliced red onions and balsamic glaze. Cook for 10–15 minutes until soft and caramelized. Set aside.
Whisk Egg Custard:
  1. In a bowl, whisk 4 eggs, heavy cream, ricotta cheese, salt, and pepper until smooth. Fold in squeezed dry spinach, chopped chives, and half of the crumbled feta cheese.
Assemble Quiche:
  1. Pour egg-spinach mixture into the par-baked sweet potato crust. Top with remaining crumbled feta cheese and caramelized red onion rings.
Final Bake:
  1. Bake at 400°F (200°C) for 25–30 minutes until set and golden brown.
Rest & Serve:
  1. Cool for 10 minutes before slicing into clean wedges. Serve warm or at room temperature.

Notes

Ensure sweet potatoes and spinach are wrung completely dry to prevent a soggy crust.
- For optimal taste, use brine-packed sheep or goat milk feta cheese.