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The Pantry Capsule: Crustless Quiche

Technically it's custless but sweet potatoes act as the perfect crust for this dish. You will be so surprised with how they add amazing flavor to a classic quiche.
Course: Classics
Author: Jen Pinkston


  • 1 sweet potato
  • 1 tablespoon oil
  • 1 cup spinach or ⅓ cup kale chopped
  • ½ onion diced
  • 1 clove garlic minced
  • 7 eggs
  • 1 c cheese of choice dairy free, I recommend So Delicious Shreds
  • ¼ c milk
  • 1 teaspoon herbs de provence
  • ½ teaspoon salt
  • Pinch of pepper
  • Optional:
  • ½ c cherry tomatoes halved
  • 3 strips Bacon cooked and cut into pieces


  • Preheat oven to 375 degrees and oil a pie pan.
  • Thinly slice sweet potato and lay into pie to form a crust on the bottom and sides, it’s okay to overlap a little.
  • Bake for 15 minutes.
  • While the “crust” bakes, heat oil over medium-high and saute onion, garlic for 4 minutes, add spinach/kale (and tomato if using) cook until spinach is soft. Drain excess liquid if needed.
  • In a bowl, whisk together eggs, cheese, milk, seasoning.
  • Spread spinach mixture evenly over sweet potato crust. (Sprinkle bacon pieces if using.)
  • Pour egg mixture over everything and bake for 35-40 minutes.