Paleo Quiche with a Sweet Potato Crust

Paleo quiche is the ultimate comfort food – our version comes with a healthy twist: a sweet potato crust without any fuss! Creamy and full of good-for-you ingredients, including a flavorful Greek twist using fresh dill, you can serve this paleo quiche anytime of the year. 

What is paleo quiche? 

Quiche is originally from Germany (not France, as one might assume), and means “cake” or “kuchen” in German. 

It’s since become a staple dish in French cuisine, and is traditionally known to be a savory egg custard pie baked in flakey pastry. 

Our paleo quiche recipe is a healthier take on the classic, with a few twists: A sweet potato crust (made of only sweet potatoes!) and lots of delicious dill spice for a unique Greek flavor. 

What’s in paleo quiche? 

Paleo quiche is easy to whip up and eat as a hearty lunch or dinner side. It’s also great for bringing to dinner parties and sharing with others! We use the following: 

• Eggs
• Dairy-free milk 
• Spinach
• Sweet potatoes
• Onion and garlic
• Coconut yogurt
• Olive oil
• Dill and oregano

You start by slicing the sweet potatoes thinly to make the crust and pre-bake it. Then, saute the onions and garlic with spinach and mix everything else together. Finally, combine your spinach filling into the egg mixture before pouring it into your “crust” to bake and devour!

What to eat with paleo quiche

Since our paleo quiche recipe comes with a bit of a Greek twist using dill and oregano, you can serve it with your favorite Greek dishes or simply a refreshing salad! Some delicious accompaniments: 

• Greek peas 
• Baba ganoush
• Summer salad
• Tomato soup

Adapted from Misty Valley Farm’s delicious sweet potato crust quiche. 

Paleo Quiche with a Sweet Potato Crust

Paleo quiche is the ultimate comfort food - our version comes with a healthy twist: a sweet potato crust without any fuss! Creamy and full of good-for-you ingredients, including dill which gives it a major Greek flavor boost that can be enjoyed any time of the year.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 19 minutes mins

Course Main Course, Side Dish

Cuisine American, Greek

Servings 8 (3" slices each)

Calories 180 kcal

Ingredients

  

Sweet potato crust

• 2 small sweet potatoes white or orange
• 2 tbsp olive oil
• 1/2 tsp oregano
• 1/2 tsp dill weed dried or use 1/2T freshly chopped dill
• 1/4 tsp salt
• Pepper sprinkled

Spinach filling

• 2 cups fresh spinach or 14 oz frozen chopped spinach
• 1 yellow onion, diced
• 2-3 garlic cloves
• 1/4 cup olive oil
• 2 tsp dill weed dried or use 1 bunch freshly chopped dill
• 2 tsp oregano
• 1/2 tsp pepper
• 1/2 tsp salt to taste
• Pinch nutmeg

Egg batter

• 4 large eggs
• 3/4 cup dairy-free milk your choice - coconut, cashew, almond (or goat milk, if you can tolerate it)
• 3 tbsp dairy-free yogurt (or goat milk yogurt, if you can tolerate it)
• Salt dash
• Pepper sprinkle

Instructions

 

• Pre-heat your oven to 350°F and grease a 9” round pie pan with olive oil. 

Sweet potato crust

• Wash and scrub your potatoes, then very thinly slice them about 1/8" thick. 
• Put them in a large bowl and toss with olive oil and rest of spices to coat thoroughly. 
• Assemble the sweet potato slices in your round pan, on the bottom and sides, to slightly overlap one another and leave no room for gaps on the bottom or sides.
• Pre-bake the sweet potato crust in the oven at 350°F for 20 minutes. 

Spinach and egg mixture

• In a frying pan, saute the chopped onions and garlic in hot olive oil until soft and browned, about 5 minutes.
• Add half the dill, oregano, and salt, then stir to combine. 
• Add the spinach and cook until tender on medium low. For fresh spinach, cook 6-8 minutes, and 12-14 minutes for frozen spinach. Add the rest of the dill, oregano and salt to taste.
• While the spinach cooks, in a large bowl, beat together everything in the egg batter mixture. 
• When the spinach mixture is ready, let it cool 1-2 minutes. 
• Add the spinach mixture into the egg batter and mix to combine. 
• Take out the sweet potato crust when it’s done pre-baking. 
• Pour everything into the sweet potato crust. Note: some of the egg may overflow above your potato slices on the side of your pan, but not to worry. It’ll all come together to form a perfect quiche while it bakes! 
• Bake at 350°F for 35-40 mins, until there’s a golden crust on top and the sweet potatoes are soft and tender. 
• Enjoy! Serve hot or eat it cold the next day. 

Notes

• If you don’t have yogurt, you can skip it but it really adds extra creaminess to the quiche! 
• If you prefer a lower cholesterol version, you can use 3 eggs, plus 2 egg whites. 
• For the spices, add in more dill as you’d like - it combines really nicely with spinach and egg, and gives your paleo quiche a delicious flavor!

Keyword paleo quiche, quiche, sweet potato pie

Did you try this recipe? 

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