Sweet Potato Blue Cheese Quiche

Gluten-free, Low-FODMAP, Nut-free, Vegetarian


Luckily, there wasn’t too much to change in order for me to enjoy a quiche. While this quiche is technically crust-less, the sweet potatoes brown and crisp to help make up the difference. FYI, sweet potatoes and blue cheese go together like chocolate and sea salt – perfect complements in my opinion!

This is my go-to breakfast dish if I have several guests over and especially for Christmas morning when you need something scrumptious and filling but don’t have time to prepare something extravagant. The best part? This can be assembled the evening before (minus the eggs) so your morning routine is as simple as whisking the eggs together, pouring it over the veggies, and baking it. Enjoy!


Serves 6-8
Prep Time: 15 minutes | Cook Time: 30-35 minutes
Equipment: mixing bowl, whisk, large cast iron pan

  1. Preheat the oven to 375°F (190°C). Scrub the sweet potatoes and, leaving the skin on, cut them lengthwise in half and then crosswise into small triangular pieces. Dice the tomatoes. Add the ingredients below to the cast iron pan and mix. Prepare the eggs.
  • 2 large orange sweet potatoes,
  • 2 large tomatoes, diced
  • 2 cups fresh spinach
  • 1 cup blue cheese
  1. Crack the eggs in a mixing bowl and add the rest of the ingredients. Whisk until fully mixed. Pour the egg mixture evenly over the vegetables in the cast iron pan. Bake in the oven for about 30-35 minutes until the top is beginning to brown. Test the center using a toothpick. Remove from the oven, cut into pizza wedges, and serve immediately.
  • 10 eggs
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 2 tsp salt
  • 1 tsp black pepper

Tip: If you want the top extra crispy, set the oven to broil for a few minutes, 5 at most.

Make It Dairy-Free: Check out this vegan cheese for a blue cheese alternative.

Sweet Potato Blue Cheese Quiche-4

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