This recipe is super easy to make and takes all of 5 minutes to prep and 25-30 minutes of baking time. It’s a great lunch option but you can have it for breakfast or dinner also. This Sweet Potato Crust Quiche is vegetarian, gluten-free and dairy free so suitable for almost everyone’s diet. You literally can’t go wrong with this one!


  • 5 Medium Eggs
  • Handful of Spinach
  • 6 Cherry Tomatos (Halved)
  • Salt & Pepper to Taste
  • 50mls Milk of your choice
  • Sweet Potato cut into slices with a sharp knife or mandolin


  1. Preheat the oven to 180C.
  2. Line the base of an 8 inch tin with layers of sliced Sweet Potato. Season with salt and Pepper and spray with a cooking spray. Pop in the over for 15 to 20 minutes.
  3. Remove the tin from the oven and allow to cool for 5 minutes.
  4. For the filling, saute a handful of spinch for 3 minutes in a pan over a medium heat.
  5. Crack the eggs into a small bowl with the milk and whisk thoroughly.
  6. Place the spinach on top of the sweet potato base and then pour in the egg mixture. Then top with the cherry tomotoes.
  7. Pop in the preheated oven (180C) for 20 minutes or until the egg has fully cooked through.
  8. Serve with a salad dressed with balsamic and olive oil.