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Crustless Sweet Potato Quiche

  • 11 Ingredients
  • 12 Servings
  • Main Dish
  • 105 Calories

Nutrient-rich sweet potatoes form the crust for our spinach and mozzarella quiche, making it a great gluten-free option for breakfast, brunch or lunch. 


  • Nonstick cooking spray
  • 2 medium sweet potatoes (8 oz.), peeled, ⅛ inch thick slices
  • 1 teaspoon olive oil
  • 1 cup sliced onion
  • 8 cups fresh baby spinach
  • 1 cup skim milk
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper
  • 8 large eggs (16 oz.)
  • 3 large egg whites (4 oz.)
  • ¾ cup low-fat mozzarella cheese, shredded


  1. Preheat oven to 350 degrees F.
  2. Coat a 9x13 inch casserole dish with cooking spray.
  3. Layer sweet potatoes up the sides and bottom of the pan. Potatoes will slightly overlap each other. Coat potatoes with cooking spray.
  4. Place in oven for 20 minutes or until potatoes are slightly tender.
  5. Meanwhile, heat a large nonstick skillet over medium heat. Add oil to the pan and sauté onions for 3 minutes. Next, add spinach and sauté for 3 more minutes. Remove from heat.
  6. Once the potato crust is done, set it aside and increase oven temperature to 375 degrees F.
  7. In a medium mixing bowl, whisk together milk, salt, black pepper, crushed red pepper, eggs and egg whites.
  8. Place spinach/onion mixture on top of potatoes. Pour egg mixture over spinach/onions. Sprinkle with shredded mozzarella cheese.
  9. Bake at 375 degrees F for 35 minutes or until egg mixture is set. Let stand 5-10 minutes, then cut into 12 wedges.

Nutrition Information

Serving size: 1 4-ounce slice

Amount Per Serving

  • Calories: 105
  • Fat: 5g
    • Saturated fat: 2g
  • Protein: 8g
  • Total carbohydrates: 8g
    • Dietary fiber: 1g
  • Sodium: 187mg
  • Cholesterol: 113mg

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