This post is in partnership with the North Carolina SweetPotato Commission! All views are my own: I love sweet potatoes.
I am cooking with so much orange food lately. My latest creation?
This delicious fall or winter breakfast quiche featuring a sweet potato crust with beets, goat cheese and spinach.
It's perfect for meal prepping for the week or for a gathering.
How to make sweet potato crust
Yet even though they're in season now, sweet potatoes can be enjoyed all year round (and aren't just good for sweet potato casserole). They can be used in casseroles, made into noodles and make the perfect base for quiche!
Who needs flour, butter and the like to make a delicious quiche crust when you have sweet potatoes?!
You guys, the crust in this Beet & Goat Cheese Sweet Potato Quiche is just so exciting.
Sweet potato quiche crust, beets & creamy goat cheese
I first learned about sweet potato quiche crust when I read an issue of Cooking Light magazine, and just had to try it.
Sweet potatoes are thinly sliced, coated in oil and a bit of salt and baked until crispy. Then, you just toss together eggs, seasonings and your favorite veggies and voila!
Sweet potato quiche that can be breakfast for the entire week. And it's totally a breakfast you can feel good about.
I used beets and spinach because I wanted all the bright colors, but you could toss in any of your favorite combos. I also added goat cheese because I live in Wisconsin, and... cheese.
It makes the quiche filling so creamy, and the splash of balsamic vinegar just takes it to the next level.
This is seriously next-level quiche.
Sweet potatoes are gold
In summary, I freakin' love sweet potatoes.
They're perfect for this everyday breakfast, but can be used in so very many ways (remember my Spice-Roasted Sweet Potato Wedges?!) and they're seriously good for ya'.
Winner, winner. Now... onto this super delicious Beet & Goat Cheese Sweet Potato Quiche recipe.Print
Beet & Goat Cheese Sweet Potato Quiche
A delicious fall or winter breakfast quiche featuring a sweet potato crust with beets, goat cheese and spinach. Perfect for meal prepping for the week!
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 80 mins
- Yield: 8 Servings 1x
- Category: Breakfast
- Method: Stove-Top, Baking
- Cuisine: American
- 2 medium sweet potatoes, thinly sliced
- 1 tablespoon olive oil, divided
- ¾ teaspoon coarse salt
- 2 cups baby spinach leaves
- 12 large eggs
- 1 tablespoon balsamic vinegar
- ½ teaspoon ground black pepper
- ½ cup cooked, diced beets
- 4-ounces goat cheese, crumbled
- Preheat the oven to 350 degrees. Coat a 9” pie plate or small rectangular baking dish with cooking spray. Set aside.
- In a medium bowl, toss together sliced sweet potatoes, 2 teaspoon olive oil and ¼ teaspoon salt until sweet potatoes are coated. Line the sweet potatoes in the pie plate or baking dish, overlapping the slices so there are no gaps. Bake 25-30 minutes. Coat again with cooking spray once removed from the oven (so the egg mixture doesn’t stick).
- Heat the remaining olive oil in a skillet and saute spinach 2-3 minutes, until wilted. In the medium bowl, whisk together spinach, eggs, balsamic vinegar, remaining salt and black pepper until well combined. Pour into the pie plate or baking dish with the sweet potato crust. Sprinkle beets and crumbled goat cheese into the egg mixture. Bake 30-40 minutes, until set. Allow to slightly cool, then slice and serve.
- Serving Size: ⅛ of recipe
- Calories: 197
- Sugar: 2 g
- Sodium: 347 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 286 mg
Keywords: healthy, easy, best, beetroot, make ahead, meal prep, fall, comfort food, winter