Forget ordinary quiche—this Sweet Potato Quiche Florentine is a delightful twist that will elevate your brunch game! Inspired by my viral Crushed Potato Pie recipe, this quiche emerged from numerous comments and DMs asking if a sweet potato base was possible. The result is delicious! Just a quick tip: because sweet potatoes have a higher water content than regular potatoes, the edges of the base can shrink slightly while baking. Make sure to build the edges higher for the best results.
A gluten-free Sweet Potato Quiche Florentine featuring a creamy spinach and Gruyere filling.
With its unique sweet potato base, this quiche boasts a distinct flavour complemented by a creamy spinach and Gruyere filling that takes it to a whole new level. Perfect for brunch or a light dinner, this dish is surprisingly easy to prepare. For the full recipe with measurements, scroll down or simply tap the ‘Jump to Recipe’ button.
Simple Ingredients, Big Flavours
This quiche requires just a few straightforward ingredients. The nutritious sweet potatoes form the base, while fresh spinach contributes vibrant colour and texture. Aromatic shallots and garlic add depth, while a hint of nutmeg and zesty lemon brightens the filling. Gruyere cheese introduces a rich, nutty flavour, transforming this dish into something truly special.
Slices of gluten-free Sweet Potato Quiche Florentine, showing the creamy spinach and custard filling over the sweet potato base.
Simple Steps for Perfect Sweet Potato Quiche Florentine
Start by boiling the sweet potatoes until tender. Once cooked, crush them and press them firmly into a greased baking tin to form a sturdy base—don’t forget to build the edges higher.
Sweet potatoes pressed firmly into a tart tin to create the perfect base.
Drizzle olive oil over the base and season with salt and pepper before baking. While the base roasts, melt butter in a frying pan and sauté sliced shallots and minced garlic until softened. Add fresh spinach and cook until wilted.
Fresh spinach wilting in a frying pan, ready to be added to the gluten-free Sweet Potato Quiche Florentine.
In a bowl, whisk together eggs, heavy cream, and milk, seasoning with salt and pepper. Stir in nutmeg and lemon zest, then fold in the Gruyere cheese.
Whisking eggs, cream, milk, and Gruyere cheese to create the custard filling for the gluten-free Sweet Potato Quiche Florentine.
Once the sweet potato base is ready, add the sautéed spinach, and pour the custard mixture over the top.
Pouring the rich egg mixture over the spinach.
Return the quiche to the oven and bake until set. For the complete recipe with measurements, be sure to scroll down!
Customising Your Sweet Potato Quiche Florentine
Feel free to make this quiche your own! You can swap out spinach for other greens like kale or Swiss chard, and consider using different cheeses to suit your taste. This quiche is versatile enough to adapt to whatever ingredients you have on hand!
Best Season
Fall, Winter, Suitable throughout the year
Description
This Sweet Potato Quiche Florentine is a delicious twist on a classic. With a flavourful sweet potato base, this quiche is filled with a rich, creamy mixture of Gruyere cheese, fresh spinach, and a hint of nutmeg and lemon zest. The combination of wholesome ingredients makes this quiche perfect for brunch, lunch, or even a light dinner. It's easy to prepare, customisable with your favourite fillings, and a great way to enjoy a nutritious and satisfying meal.
Ingredients
500g sweet potatoes
2tbsp olive oil (divided)
Salt & Pepper (to taste)
1tbsp butter
1 shallot (sliced in half-moon)
1clove garlic (minced)
180g spinach
3 eggs
100ml heavy cream
100ml milk
1/3tsp nutmeg
1 lemon (zest only)
80g Gruyere cheese
Instructions
Boil the sweet potatoes, then transfer to a greased 20cm tart tin and crush. Press firmly to create the sides (build them high as they will shrink!). Drizzle with olive oil, sprinkle with salt and pepper, and bake in a preheated oven at 200°C (fan) for 40-45 minutes.
In a frying pan, melt butter, add shallot and garlic, cook until softened, then add spinach. Cook until wilted and set aside (if the mixture is too watery, drain the spinach).
Whisk eggs, cream, milk, salt, pepper, nutmeg, and lemon zest. Add Gruyere cheese and whisk well. Pour this mixture over the sweet potato base after adding the spinach.
Bake for 30-35 minutes at 180°C until settled. Enjoy!
Sweet Potato Base: Press the sweet potatoes firmly into the tin to form a sturdy base. Since sweet potatoes have a higher water content than regular potatoes, the sides may shrink slightly during baking, so be sure to build them up high!
Spinach Tip: If your spinach releases too much water, drain or pat it dry before adding to the quiche to avoid a soggy filling.
Cheese Options: Gruyere adds a lovely nuttiness, but feel free to use your preferred cheese. Feta or cheddar would work well.
Leftovers: This quiche can be stored in the fridge for up to 3 days. Enjoy it cold or reheat in the oven at 160°C until warmed through. Avoid microwaving to preserve texture.
Serving Ideas: Delicious on its own or served with a fresh salad for a light, balanced meal.
Freezing: I wouldn’t recommend freezing this quiche, as the texture will be lost upon thawing.
