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Spinach, Prosciutto, and Roasted Red Pepper Sweet Potato Crust Quiche

Traditional quiche gets a gluten free twist with a crust of shredded sweet potato. Sweet red peppers and salty prosciutto make the perfect pairing to bring this sweet potato crust quiche to perfection!

Sweet Potato Crust Quiche| PaleoScaleo.com

Sweet potatoes have got to be the most versatile vegetable around. I know a lot of people think it’s cauliflower, but when it comes to making a crust, my bets are on sweet potatoes.

And in our house, we eat a LOT of sweet potatoes. I cook them in the Instant Pot weekly, then turn them into Buffalo Chicken Sweet Potatoes, Twice Baked Sweet Potatoes, Tahini Butter Sweet Potatoes…you get the idea.

They’re the best healthy carb around, in my opinion. Delicious AND nutritious!

Now, let’s talk about this here sweet potato crust quiche.

What is a quiche, anyway?

Well, according to Wikipedia, Quiche is “a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables.” Weird, they forgot to mention eggs…

Well, we’re not making a pastry crust here, but I’d argue ours is better. Onward.

How to make a sweet potato crust

First, you need to grate your sweet potatoes. My recommendation is to peel the potato, then use a large, heavy duty cheese grater that you can really press into. If I’m doing it manually I use one like this.

The other option I recently discovered is using the shredding attachment on my food processor. I had that thing for years and never learned how to use the shredder. Let me just say I am a changed woman, and my arms are so grateful for how much less work this option is!

If you don’t have a food processor, that’s ok – don’t let that deter you from this. A cheese grater will work just fine, and you’ll be so glad you took the time to do it, I promise.

You’re going to take your shredded sweet potatoes and your egg mixture, and press it into a pie pan. Here’s what it will look like before you bake it:

Sweet Potato Crust Quiche| PaleoScaleo.com

You’ll need to pre-bake the crust before filling it. You want to look for it to get a bit crispy around the edges like this:

Sweet Potato Crust Quiche| PaleoScaleo.com

See all those little crispy bits? It got me thinking: couldn’t I make a PIZZA crust this way too!? We all know how I feel about pizza. (If you don’t know, I love it. A lot.) Turns out the answer is YES.

For the filling, I whisked my eggs, then added my peppers, spinach, and prosciutto to the bowl and gave it a stir to get everything coated.

Sweet Potato Crust Quiche | PaleoScaleo.com

Pour it into your crust and bake it according to the recipe instructions.

Once it’s done baking, let it cool for 5-10 mins, then slice and serve.

Sweet Potato Crust Quiche| Paleo Scaleo

Get creative – you can add anything you want to the filling of this sweet potato crust quiche. Try out different combinations of veggies, meats and more, and see what flavor combinations are your favorite!

Sweet Potato Crust Quiche| PaleoScaleo.com

Spinach, Prosciutto, and Roasted Red Pepper Quiche with Sweet Potato Crust

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This sweet potato crust quiche is gluten-free, dairy-free and puts a new spin on an old favorite. Try out different ingredient combinations of your own!

Ingredients

For the crust:

  • 2 c shredded sweet potatoes
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the filling:

  • 6 eggs
  • 1/2 c almond milk
  • 2 c baby spinach
  • 2 oz prosciutto,, chopped
  • 1 red bell pepper,, roasted and diced
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp mustard powder
  • 1/2 tsp thyme

Instructions

  1. Preheat the oven to 400°.
  2. Combine all the crust ingredients in a bowl, mixing well.
  3. Press the sweet potato crust mixture into a pie pan, making sure to work your way up the sides.
  4. Bake the crust for 10-15 minutes, until set.
  5. Reduce the oven temp to 350°.
  6. While the crust is baking, combine the eggs, almond milk, pepper, salt, mustard powder, and thyme and whisk to combine.
  7. Add the spinach, prosciutto, and roasted pepper and stir.
  8. Pour the egg mixture into the pre-baked crust, and bake for 30 mins or until the eggs are set.
  9. Serve warm.

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Nutrition Information:
Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 123Saturated Fat: 2gCholesterol: 148mgSodium: 437mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 7g
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Includes tips for clean eating, a Paleo staples checklist, bodyweight workouts, and more - all with a side of awesome sauce!

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