This Sweet Potato & Spinach Quiche is a vibrant, nourishing dish that brings together simple ingredients with real, feel-good benefits. Instead of a traditional crust, thin layers of sweet potato create a naturally rich base packed with fiber, along with vitamins A and C that support immune health and skin vitality.
The filling adds even more goodness. Spinach is loaded with iron, antioxidants, and essential minerals that help support energy and overall wellbeing. Combined with creamy plant-based ingredients, a touch of egg for structure, and dairy-free feta for a savory kick, this quiche delivers a satisfying balance of nutrients in every bite. Pine nuts round it out with healthy fats and a subtle crunch, while a hint of nutmeg adds gentle warmth.
It’s a simple, wholesome way to enjoy a variety of nourishing ingredients in one beautifully baked dish.
Recipe
Serves 4
Base:
18 oz. (500g) sweet potatoes, thinly sliced (about 5 mm thick)
Filling:
14 oz. (400g) frozen spinach, thawed
7 fl oz. (200ml) oat cream
7 fl oz. (200ml) dairy-free sour cream
1 egg
1 onion, sliced into rings
5 oz. (150g) plant-based feta cheese, crumbled
1.75 oz. (50g) pine nuts
pinch of nutmeg
How to Prepare
Preheat the oven to 355°F (180°C). Grease a 28 cm (11-inch) baking dish.
Line the dish with overlapping sweet potato slices, using 2-3 layers. Brush with 1 tbsp olive oil and season with salt and pepper.
Pre-bake for 10 minutes.
In a bowl, whisk together the oat cream, sour cream, and egg. Season generously with salt, pepper, and nutmeg.
Remove the dish from the oven. Spread the spinach over the sweet potatoes and scatter over the onion rings.
Pour over the cream mixture, then top with feta and pine nuts.
Bake for 25-30 minutes, until golden and set.
Serve warm or cold.
