Mother’s Day Brunch Must Have: Sweet Potato Quiche

If you’re going to have an Instagram-worthy brunch, Mother’s Day is the time to have one. As a mother myself, there is nothing that I enjoy more than having breakfast in bed and especially if it’s a breakfast I didn’t have to make (because even chefs get tired of cooking sometimes!)

Quiche happens to be one of my favorite breakfast foods, but one that I don’t often take the time to make for myself. That is where my amazing husband comes in.

He is actually quite the cook and since he has a gluten-intolerance he is always whipping up something grain-free and delicious. Hence, why we aren’t your typical “throw eggs and vegetables in a pie shell” type of folks. We like our quiche a bit more unconventional.

That’s why we love this sweet potato quiche. It’s not only gluten-free but it’s easy to make and something a bit unexpected and perfect for anyone with Celiac disease or a gluten allergy/intolerance who doesn’t want to give up their love of quiche.

So whether you are making this quiche for yourself or for your mom, make sure to include this dish in your brunch plans for the tastiest Mother’s Day celebration.


  • 2 medium sweet potatoes
  • 1 teaspoon canola oil
  • 1 (5-ounce) bag baby spinach
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1 sliced red tomato, for topping (optional)


  1. Preheat the oven to 350°, then peel and slice sweet potatoes. You can use a mandoline to speed up the process and get even slices, otherwise a knife will work fine.
  2. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Then turn the heat up to 375°.
  3. For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool.
  4. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Bake at 375° for 35 minutes. Add sliced tomatoes on the top for about the last 15 minutes.  Let stand 5 minutes; cut into 4 wedges.