Vegetarian Mini Quiche with Spinach and Sweet Potato Crust

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I receive eggs every two weeks from a coworker who has her own coop (I would love to have one myself one day!!!) and sometimes I get her notification that my new order of eggs is ready but I haven’t even finished the last bunch. So, I decided to use up some eggs by making this mini quiche. These little yummy bundles are great for dinner, and keep well for lunch the next day. I’ve included some cheese and butter in mine, but listed modifications to make it dairy-free as well. Read on for a detailed recipe.


  • 1 large sweet potato
  • Organic* butter
  • One medium onion
  • One shallot
  • Three handfuls of loose spinach
  • 6 eggs
  • Unsweetened almond milk (about half a cup)
  • 1 tablespoon cayenne pepper
  • 1 cup shredded organic* old cheddar cheese
  • Salt and pepper to taste

*Whenever I use dairy, I prefer it to be organic and full fat/whole :), but go with your preference. To avoid dairy altogether you can swap the cheese for nutritional yeast and the butter for coconut oil.

Spinach Quiche

BIG TIP – Before you even get started on this recipe, I would strongly suggest you use liners for the tin, or a ceramic muffin pan. I was using an old tin (my mom’s from when I was little) and that baking dish has seen some things. The sweet potato stuck pretty bad. It still turned out delicious, but they would have looked cuter if they came out of the pan like a Martha Stewart cookbook photo. They didn’t last long, so it wasn’t the end of the world that they weren’t beautiful, but if you’re bringing these for a potluck, or want to present them in a pretty way, I’d go with one of those suggestions.
Spinach Quiche

  1. Preheat oven to 400 F
  2. Peel and shred the sweet potato, lightly salt then place in a stainer and let drain, or squeeze out the liquid (this helps them crisp up and not get soupy)
  3. Butter the muffin pans (well) then press and line each section with the sweet potato (at least a table spoon for each section or enough to cover the edges completely. The sweet potato will shrink a little once cooked)
  4. Cook ‘crust’ in the oven for 15 minutes (or until cooked and brown)
  5. While the ‘crust’ is cooking, dice onion and shallot and put in a pan at medium heat. Cook onion and shallot until transparent, then add spinach and cook everything until there is no liquid in the pan
  6. Crack eggs in bowl, whisk, add cayenne, almond milk and shredded cheese
  7. When the crust’ is cooked, add a spoonful of the spinach mixture into each section then pour in egg mixture until the tin is almost full. They do rise a bit so you don’t want to fill them too high.
  8. Bake for another 15 minutes (or until brown) then eat!

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