Confession: I am a recipe junkie. I have hundreds of recipes I’ve torn out of magazines, I have countless cookbooks and I have thousands on Pinterest that I want to try. And I keep searching and subscribing and buying and pinning… It’s kind of an obsession.

When I see a recipe I want to try, it stays in the front of my mind until I make it! But even though I love and hoard recipes, I typically use them as inspiration or a guideline, rather than follow them to a T.

That’s why I love quiche! You can make it with the ingredients you and your family LOVE!

Gluten Free Quiche Crust

I found the inspiration for this gluten free quiche crust from Cooking Light magazine and had to test it out. For the record, no one in our household has a gluten allergy, but I’m always on the lookout for healthy alternatives IF they taste just as good.

Scroll down for the full quiche recipe, but for the crust, all you need is one large sweet potato. Seriously, that’s it!. I used my mandoline (I love mine because it’s adjustable) to create even 1/8″ slices.

Spray a 9-inch pie pan with cooking spray and layer the sweet potato rounds, overlapping them. Bake at 400°F for 15 minutes. Cool for 5 and gently use a spoon or spatula to press the sweet potato down into the pan.

Now your GF quiche crust is ready to fill with whatever your heart desires.

Quiche Filling

The beauty of quiche is you can fill it with your favorite things! For this one I chose spinach because I had a bag that needed to be used. It’s a great base for whatever veggies you have laying around or leftover bacon (blasphemy) or sausage. Customize this gluten-free quiche however you want and don’t be afraid to be adventurous!

5 large eggs
1/2 cup whole milk
1/2 cup shredded cheese

THINGS YOU MAY NEED

GF Spinach Quiche Recipe

Print Recipe

Gluten Free Quiche

Sweet potatoes make a quick and easy gluten free crust for this quiche. Fill it with your favorite things or follow my recipe for a delicious spinach and gruyere quiche!

Prep Time10

Cook Time35

Course: Breakfast, Main Course

Cuisine: American

Keyword: breakfast, brunch, cheese, eggs, quiche, spinach

Servings: 8 slices

Equipment

9" pie plate
mandoline (or sharp knife)

Ingredients

1 large sweet potato cut into 1/8-inch-thick slices
5 large eggs
1/2 cup whole milk
1/2 cup shredded cheese your choice
1/2 tsp salt
1/4 tsp black pepper
1/2 cup spinach, mushrooms, onions, bacon, ham optional

Instructions

Preheat oven to 400°F. Spray a 9-inch pie pan with cooking spray and layer the sweet potato rounds, overlapping them. Bake at 400F for 15 minutes. Cool for 5 and gently use a spoon or spatula to press the sweet potato down into the pan.
Reduce oven temperature to 375°F.
Whisk the eggs, milk, and cheese, together adding the salt & pepper as you whisk. Fold in additional ingredients, if using. Pour the egg mixture over the sweet potato crust. Top with a little more cheese if you have it. Bake for 20 minutes at 375°F until it is set in center.
Slice into 8 slices and serve!

Notes

Inspired by Cooking Light

If you make this recipe, I would especially love it if you gave it a star rating ★ and review below. And please make sure you follow me on Instagram, Facebook and Pinterest!