This Paleo and Whole30 Spinach Quiche combines all your favorites in one healthy, filling recipe! An easy sweet potato crust topped with a savory mixture of spinach, bacon, onions, mushrooms and of course eggs! Grain free, dairy free, gluten free, Paleo.
I’m wildly distracted right now from writing this post. Like full-blown can’t think straight, due to the fact that we’re leaving for CA later today for a week for a jam packed trip – wedding and Disney. Have I mentioned that traveling with the kids makes me anxious?!
So there’s that. And then there’s the whole packing issue, which gets me every time. More this time, because we won’t be doing laundry for the entire week and have some formal attire thrown into the mix too. Sometimes I think I was probably not meant to travel much because it brings out my scatterbrain-edness in the worst way. Plus other less-than-desirable qualities that I probably should just keep to myself.
But, this post is about the quiche, after all. You probably want to know what makes this Paleo and Whole30 spinach quiche better than all the others on the internet. WELL. This, I can handle.
To begin, we make the crust by roasting thinly sliced Japanese sweet potatoes, so you know it’s going to be good. And I promise, it gets way better! If you happen to have trouble finding a Japanese sweet potato to make the crust (see recipe notes), you can go ahead and use whatever sweet potato you have available to you, and, I promise that it will still be delicious.
Second, we have bacon cooked together with onions, mushrooms and garlic. I know, it’s good stuff! Does anyone NOT like this combo? I avoided ALL of these for awhile due to them being high FODMAP, but have found lately that I can handle a whole lot more now, perhaps after a few years of healing.
Anyhow, now that I’m mostly good to go with all 3, I had to go ahead and put them in a spinach quiche. Spinach has always been a favorite – since I was about 7 and tried spinach pie at a diner. Let’s not even talk about the whole phyllo dough issue since I still miss it like mad. But anyway, luckily we don’t need it to make this quiche as delicious as it is!
If you haven’t yet made a sweet potato crust like this one, trust me – it’s easy! Sure, the egg mixture will sort of leak through the “crust” but you still get the feeling that you’re eating something with a crust, if that makes sense. I recommend slicing the sweet potatoes really thin and overlapping them while the crust bakes, since they’ll shrink and there will be space.
Other than the sweet potato crust, the rest of this recipe is very straightforward and is a great make-ahead meal when you’re doing the Whole30. You can even double it if you wish, and make it in a big 9 x 13 dish as I did with my breakfast casserole. Let’s get started!
Paleo & Whole30 Spinach Quiche with Bacon, Mushrooms & Onions
Paleo & Whole30 Spinach Quiche with Bacon Mushrooms and Onions
Ingredients
For the Crust
- 1 large Japanese sweet potato my variety of choice, but use what's available to you*
- 1 tbsp olive oil for greasing/roasting sweet potato crust
- generous pinch of fine grain sea salt for crust
For the Filling
- 8 oz fresh baby spinach chopped (a few big handfuls)
- 6 slices bacon - nitrate free sugar free for Whole30**, cut into 1 inch pieces
- 1 cup chopped white mushrooms
- 1 small onion finely chopped
- 3 cloves garlic finely chopped
- 1/2 tsp fine grain sea salt
- 6 eggs
- 1/4 cup full fat canned coconut milk
- 2 Tbsp nutritional yeast - optional***
Instructions
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Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the olive oil and arrange in a 9.5" pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
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Sprinkle the crust with salt and roast in the preheated oven for about 25 minutes, or until soft and beginning to brown.
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While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the bacon pieces. Cook the bacon until about 3/4 of the way done, drain a little bit of the fat, and add the onions and cook with the bacon, stirring.
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Once the onions are translucent, add the chopped mushrooms and garlic and lower the heat to medium. Continue to cook and stir about 2 more minutes until softened and toasty.
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Stir in the chopped spinach until it wilts, then remove from heat.
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In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
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Remove the sweet potato crust from the oven once done and lower the heat to 400 degrees F. Add the spinach mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra - it's okay if the egg mixture "leaks" through the crust but don't allow it to get too close to the top of the dish.
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Bake in the 400 degree oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven but settle once done.
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Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Leftovers can be stored covered in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*Japapnese sweet potatoes have a purple-red skin and white-yellow inside. They can be found at Whole Foods, Asian markets and many local supermarkets as well. The recipe will still work with any sweet potato, however.
**My favorite Whole30 friendly bacon - and the one I've been buying for 3 years is from U.S. Wellness Meats
***The nutritional yeast gives the filling a bit of "cheesy" flavor but can be omitted
What I Used to Make My Paleo & Whole30 Spinach Quiche:
Want more Whole30 friendly breakfasts? Try one of these!
Paleo & Whole30 Breakfast Casserole
Sweet Potato Bacon and Kale Hash for One
Chorizo Caramelized Onion and Sweet Potato Frittata
Tell Me!
Have you tried a sweet potato crust?
Did you like spinach as a kid?
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Have an amazing time in California! It will be exhausting but WARM (and that is good enough for me right now). You jampacked so many of my favorite things into this quiche–yum!
They think it’s cold here at 60 degrees lol 🙂
I hope you have a DELIGHTFUL vacation. Take it one moment at a time so you don’t stress yourself out. <3
And this quiche looks AMAZING; I love the Japanese sweet potato crust.
Oh this looks absolutely gorgeous, I may have to give it a shot! I’m typically super lazy when it comes to cooking (ie. anything that involves going in the oven) but this just looks so good I might have to break my own tradition.
This quiche does sound wonderful 🙂 I feel ya on the getting anxious about packing bit. We are leaving Saturday morning to be in Indiana for 2 whole weeks!! Luckily, we are staying with my parents and Brian’s parents so we can do laundry but we will be gone a LONG time. I’m like…can I just pack up my entire apartment and bring it with me?! HA! I hope you travel safe and have fun on your trip!
Ooh have a great trip! Being able to do laundry helps so much, the laundry when we get home might eat me alive!
I still think your sweet potato crust is so very clever. I need to make a quiche; it has been far too long and I used to make them all the time. Also I’m glad to hear you’re body is healing a bit and you’re able to tolerate some delicious foods: hello sauteed onions, come to mama.
P.S. I had a dream this week I went on a trip with the kid and I forgot to pack a single thing for myself. Eep.
The packing struggle is real! Having kids made me an overpacker too.
I love quiches and this one looks delicious! Never tried a sweet potato crust but it is a great idea. I am with you on packing. We travel every year for Christmas and I get anxious every year! Don’t want to think about it for another week haha I do hope you have a great trip!
We survived the packing and “getting there” part lol! Traveling with kids is overwhelming, period!
This was delicious. Had never heard of Japanese sweet potatoe. Made one with no mushrooms ( some of the family dislikes them). Can’t wait to grab another sweet potatoe to make more. Used nitrate free turkey bacon. Have you ever tried freezing these? I’m thinking of trying it on one and see what happens.
Coincidentally I’ll be making one Christmas with no mushrooms too 🙂 So glad you found Japanese sweet potatoes! They are absolutely delicious – I just had one in a breakfast hash – they are my favorites! As for freezing I haven’t done it, but if you do let me know how it turns out 🙂
I’ve been trying to find a Paleo quiche to make a week ahead for my husband to take to work. I needed something I could pre-pack and have ready for him. Left to his own devices, he’d just have coffee. However, he hates soggy eggs. Do you know if this will sustain its texture and shape for a week?
So excited to try this!
Tina 🙂
Oh, I forgot to ask….for the coconut milk, do you mix the two separated parts (water, fat) together to use, or just use the water on top? New to this! 🙂
This will definitely hold up for about 5 days I’d say if stored covered in the refrigerator. As for the coconut milk, definitely blend it up before adding (so that’s the water on top blended with the thick cream) I use an immersion blender for that but a regular blender will be fine too. I store the leftover coconut milk in a lidded glass container in the fridge for up to 4 days and use for coffee and other recipes 🙂
Thanks so much for your quick reply! I”m going to make this tomorrow! 🙂
delicious recipe thank you for this lovely recipe
So glad you liked it!
I made this quiche and posted about my experience on my blog! I made a couple of minor substitutions and modifications but it was absolutely wonderful. It’s one of my favorite things to make now for meal prep!
Sincerely,
Camille
http://www.serialoutfitrepeater.com
So happy you liked it 🙂
Do you think I could add salmon to the filling?
Sure, that would be delicious as long as it’s not so much that it won’t stick together.
Is there a way to do any of this the day before? Or is there another make-ahead recipe you suggest for breakfast if we’ll have company over? Thank you!
You can definitely make this ahead of time and reheat! I have other similar recipes that work well that way too 🙂
This looks like a great recipe to try! I love throwing all my extra veggies together into quiche.
Question I pondered when reading your post; how did you find healing through your FODMAP issues? I currently eat only very low FODMAP foods and am wondering if this is how I should eat the rest of my life or if there are special foods or practices that help with your gut healing?
I’ve slowly brought back FODMAPs over the past couple of years and don’t really limit them now, if I start to feel problems coming on I do try to limit them for a few days.
O M G … the best quiche I think I’ve ever had. I work, so I prepped the night before (crust, chopping, 1/2 cooked bacon, all ingredients ready, etc). It was SO easy to finish it off tonight!! I’ve added this to my “keeper” folder…and I hardly EVER make a recipe twice…but this will be a forever KEEPER
I’m thrilled you loved it!
Does the coconut milk make the final product taste or smell at all like coconut? Or does it hide itself pretty well? Asking because my boyfriend doesn’t like the taste of coconut 🙂 Thanks!
Loving this recipe!! But wanting to know how many calories per slice?
Switch up your egg dish with this Spinach Quiche with Bacon Mushrooms and Onions ! This recipe from Paleo Running Momma uses sweet potato, baby spinach, bacon, white mushrooms, and full-fat coconut milk. Don’t forget to add seasoning to give it an extra kick!
Delicious! Can you please provide the nutrition facts for this?
Can you please provide nutrition facts?
Thank you for the recipe ???? I did make it and thoroughly enjoyed it! I omitted the bacon and coconut milk, but put more mushroom and spinach in it was absolutely delicious ? used in ordinary sweet potato as that’s all I had?? passed it on to friends ? I have a photograph but not found how to post it?
Can you taste the coconut milk in this?
I follow the Low FODMAP diet so I omitted the onion and mushroom, and this turned out so delicious!
Gonna try this Paleo & Whole30 Spinach Quiche with Bacon Mushrooms and Onions next week, I hope my friends will like it. Thank you so much for this!
My eldest kid’s first statement was “This is tasty!” He’s a toddler. So this is a good sign! I will definitely make this again! And I don’t even miss the standard pie crust! Thanks for this recipe!
I love the ingredients but I ran into some surprises making it for the first time as an inexperienced cook.
1. My sweet potato rounds I sliced in a mandoline slicer. I tried to make a single layer and the crust came out with many gaps due to shrinkage. I think more explanation as to needing multiple overlapping layers (3?) to ensure a solid crust without gaps would be helpful.
2. My canned coconut milk came out of the can separated, a layer of fat and one of liquid. Didn’t expect this. I guessed at how much fat and liquid to make 1/4 cup. I guess I could have blenderized it first before adding.
I absolutely love this! Not only is it delicious, but a great way to get all your nutrition in the morning!
Mushrooms are one of the few things I have a hard time eating, so I the first time I made this I left those out and also left out bacon and nutritional yeast since I didn’t have any, added a little extra spinach and smoked paprika to add a bacon-y taste and it still came out great!
Now the second time, I used smoked turkey lunch meat instead of bacon with a touch of smoked paprika, also adding the nutritional yeast which was also great. Reading the comments above, you’ve created a pretty solid base for a paleo quiche, and it seems like you can’t really go wrong with variations! I love the sweet potato crust idea. I passed this along to my sister-in-law and it was a big hit at their house as well.
The Japanese sweet potato crust was SO perfect. This totally works I’m so pleasantly surprised. I didn’t use bacon or coconut milk (subbed oil and water, respectively) and it was still so delish.
Also worth mentioning that I cut the sweet potatoes about 1/2 inch thick and filled in gaps with little triangles due to the comments here about shrinkage. Some of my crust went in with overlapping pieces which in the end worked out perfectly
So yummy! Quick and simple! Topped half with cheese for family members who eat cheese.
One of the most delicious recipes ever!! And healthy!
This was delicious and easy to make because the instructions were so good. I am looking forward to trying other recipes from this site. Thank you
This is a delicious and healthy quiche! I love the addition of bacon and mushrooms.
I made this for my husband and he loved it! Super fast and simple with great flavor. I think this will become a weekly dish.
This Paleo & Whole30 Spinach Quiche looks absolutely delicious! I love the combination of bacon, mushrooms, and onions – it must add such a rich flavor. Can’t wait to try this for my weekend brunch! Thanks for sharing!