Gluten-Free Veggie Quiche

Hey Friends! I recently tried out this Vegetarian Quiche recipe that’s also Gluten-free and so yummy, so I had to share. Instead of using a standard crust, I opted for a sweet potato crust and used local Hawaiian purple sweet potatoes that are extra sweet and delicious and grown on our neighboring island of Molokai. Make sure to cut the potatoes in thin equal slices. A Mandoline makes slicing quick and easy but you can use a sharp chef’s knife or the slicing blade of a food processor as well. I opted for using organic pasture-raised eggs for the recipe but if you follow a vegan diet, you could also opt for using an egg replacement, such as Bob’s Red Mill Egg Replacer. (disclaimer: I have not tried the recipe using the egg replacer yet, so I am not sure of how it will taste, but I plan on trying it soon.) Let me know if you make it and tag me on Instagram if you post @holistichealthbyjen. Happy Wellness Wednesday Loves! XO

Active Time: 24 Minutes   Total Time: 1 hour 10 Minutes   Yield: serves 4 (serving size: 2 wedges)

Nutritional Information: (per serving)

*Calories- 203  *Fat- 8.7g  *Sat Fat-3.5g  *Protein- 13g  *Carbohydrate 18g  *Fiber- 3g

*sugars- 6g  *Cholesterol- 197mg  *Iron- 3mg  *Sodium- 393mg  *Calcium- 177mg


  • 2 medium sweet potatoes, peeled and cut into 1/8-in.-thick slices
  • Cooking spray (I used organic coconut oil spray)
  • 2 cloves minced garlic
  • 1 teaspoon coconut oil
  • 1/2 cup sliced onion
  • 1 cup sliced  organic mushrooms (cremini, white button or shiitake)
  • 1 (5-oz.) bag fresh organic baby spinach
  • 1/2 cup 1% low-fat milk or milk alternative such as unflavored hemp or soy milk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4 large organic, pasture-raised eggs or vegan egg replacement alternative
  • 2 large egg whites (organic, pasture-raised eggs)
  • 1/3 cup crumbled organic grass-fed feta cheese or vegan cheese alternative


Step 1: Preheat oven to 350 F.

Step 2: Coat a 9-inch pie or quiche pan with cooking spray. Layer the sweet potatoes in slightly overlapping circles on the bottom of dish and the sides of the dish. You may need to cut the potato slices in half (rounded side up) to fit around the sides. Coat potatoes with cooking spray as well. Bake in the preheated oven for 20 minutes or until the potatoes are slightly tender. Remove from oven and place on a wire rack to cool. Increase the oven temperature to 375 F.

Step 3: Heat a large nonstick skillet over medium heat Add oil, garlic and onions and sauté for 3 minutes. Add mushrooms and spinach and sauté for 3 more minutes. Remove veggies from heat to cool.

Step 4: Combine milk or milk alternative with eggs, egg whites and all spices into a medium bowl and stir with a whisk. Arrange spinach mixture into potato crust and pour egg mixture over spinach. Sprinkle with feta cheese or vegan cheese alternative. Bake at 375 F for 35 minutes or until egg mixture is set. Let stand for 5 minutes to cool then cut into 8 wedges. ENJOY!

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