Sweet Potato Feta Quiche with a Polenta Crust (gluten-free)

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Deep dish quiche. That’s what we’re talking about here. It’s like we’re just hangin’ in Chicago eating quiche type quiche.

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

And let me just tell ya this. Plz use instant polenta. Nobody wants to lose those 10 minutes whisking when it can be already in the oven, ya dig?

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Also, this quiche is my favorite and I kinda want to make it again as soon as it’s gone. I also want to make a for real pizza in this polenta crust. Or even make this same quiche again, but with green chills and refried beans! What do ya think?

P.S. I’d recommend using goat milk or sheep’s milk feta. It really changes things! Not to be a cheese diva!

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Sweet Potato Feta Quiche with a Polenta Crust (makes one 9-inch quiche)
Recipe adapted from The Bojon Gourmet via this post


polenta crust –

  • 2 1/2 cups water
  • 1/2 t kosher salt
  • 1 cup polenta (or yellow corn grits)
  • 1 T unsalted butter
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 large egg

filling –

  • 1-2 large sweet potato or 4 small sweet potatoes
  • 1 T olive oil
  • 3/4 cup feta
  • salt and pepper
  • scant 1/4 cup grated parmesan, plus more for sprinkling
  • 1/2 cup Greek Yogurt
  • 1 large egg
  • 1/2 cup milk
  • salt and pepper


  1. Preheat your oven to 400F. Make the crust. Grease a 8-9 inch cake pan. Set aside.
  2. Bring water to a boil with salt. Add the polenta in a steady stream, whisking constantly. Lower the heat to medium-low and cook, stirring constantly, until the polenta is very thick, about 10 minutes. (OR if using quick cooking just whisk it into the hot water and it’ll thicken immediately.) Remove from heat and stir in the butter, 1/2 cup parmesan, salt, pepper and egg. Transfer to the greased pan, and spread with a spatula. Smooth out the center and smooth the polenta up the sides for a crust.
  3. Toss the sliced sweet potato with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast  and bake the crust at the same time for 20-30 minutes or until the sweet potato is roasted and the crust is dry. (The potatoes will probably take closer to 40 minutes.)
  4. Sprinkle crust with parmesan, feta and sweet potato. Whisk together the Greek yogurt, egg, milk, salt, and pepper. Pour over the potatoes and cheese. Sprinkle with some more cheese, salt and pepper. Bake for about 40-45 minutes or until the custard is set and a knife inserted in the center comes out clean. Allow to cool for at least 30 minutes. Serve! Store leftovers in the fridge for up to 3 days.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-Living // take a megabite

Keeping things rainbow-y up on insta these days.

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