Spinach & Artichoke Sweet Potato Quiche

Here’s a lovely lunch or light dinner recipe that’s gluten-free, low carb and deliciously healthy.



  • 2 medium sweet potatoes, sliced thinly
  • 1 tsp extra virgin olive oil
  • 120g baby spinach
  • 250g cream cheese
  • 170g artichoke hearts, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 finely grated Parmesan cheese
  • 1 Tbsp minced garlic
  • Salt & pepper to taste
  • 5 eggs



  1. Preheat oven to 180 deg. C
  2. Grease a 9in fluted dish with olive oil.
  3. Layer sweet potatoes in slightly overlapping concentric circles on bottom and upsides of the dish.
  4. Cut slices in half to fit (rounded side up) around the sides. Brush with olive oil.
  5. Bake for 20mins or until the sweet potatoes are tender then remove.
  6. In a medium bowl combine the eggs, spinach, cream cheese, artichokes, mozzarella, Parmesan and garlic; mix well to combine.
  7. Pour the mixture into the crust.
  8. Bake for 35mins or until the quiche is set.


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