Made with fresh vegetables, savory prosciutto, and eggs, this Spinach and Prosciutto Quiche recipe is the perfect Whole30 meal prep recipe. Make it ahead of time for a healthy breakfast or quick snack the whole family will love! 

Breakfast On-the-Go

I don’t know about you guys but breakfast is my favorite time of the day! It’s a nice pause to stop and smell the flowers, or in my case, drink the coffee (Ha!) before the craziness of the day begins. Plus, preparing a tasty breakfast is a great way to get some quality time in with the boys, especially as they get older and older and run around to and from different practices and events. That being said, I never pass up an opportunity to go all out on a big brunch spread with recipes like Classic Pancakes, Classic Waffles, and even Paleo Sweet Potato Waffle Sandwiches from time to time!  

Yet, as much as I try, I’ll admit that I’m not perfect, and a slow start to the day doesn’t always happen, especially with the school year in full swing. So, on those mornings when I feel a little rushed but know I need a little fuel, I like to have a backup in place. That’s where this Spinach and Prosciutto Egg Quiche come into play! 

Seriously you guys, this recipe is a lifesaver! Not only is it super quick to heat up and easy to take on-the-go, it’s also Whole30 and kid-friendly! That’s a huge win in my book! I like to keep a batch on hand at all times for quick breakfasts and healthy snacks, but that’s enough chatting. Let’s get in the kitchen!

Healthy Ingredients for Whole30 Quiche

In an effort to replicate the crust of traditional quiche, this recipe is made with a sweet potato crust and filled with veggies that pack loads of vitamins, nutrients, and fiber to help keep you full all morning long! To get cooking you’ll need to gather the items listed below. 

Eggs – For the best flavor and ethical reasons, I use Vital Farms eggs, but of course use whatever you have access to. Or, if you want to minimize the fat content, opt for egg-whites instead.

Sweet Potato – Technically, regular potatoes work as well, but I highly recommend using sweet potatoes for their sweet flavor and wide range of health benefits.

Arrowroot Flour – Feel free to use another flour you prefer, but be aware that you might need to adjust the amount used. 

Oil – I recommend using olive oil or avocado oil for the healthy fats and high smoking points. 

Onion – I like to use yellow onions for their sweet taste. However, I do not recommend using red onions as they have a slightly spicier flavor. 

Spinach – If you prefer, swap the spinach out for kale! 

Prosciutto – I used a package of prosciutto from Trader Joe’s, but be sure to double-check any labels to ensure that they are Whole30. 

Almond Milk – I use New Barn almond milk as it is Whole30 compliant, but any milk you have on hand will work just fine. 

Seasonings – I like to include salt, pepper, and garlic powder, but be careful as prosciutto is already quite salty! 

Optional Add-Ins

What I love most about quiche recipes is how easily they can be altered and customized! Of course, I used specific veggies for this healthy quiche recipe, but you can include any you have on hand. For instance, asparagus, mushrooms, and zucchini are all delicious as well. You can also swap out prosciutto for another meat source such as bacon, ham, or sausage. Or, add your favorite cheese for a vegetarian quiche!

Tools You’ll Need

Instead of making a traditional pie-like quiche, I made this recipe a little more bite-sized by creating muffins instead! However, if you prefer, feel free to use a pie tin instead. Just be aware that the baking time will likely increase!

  • Food Processor or Box Grater
  • Large Bowl
  • Whisk
  • Towel
  • Skillet
  • Muffin Tin

How to Create Sweet Potato “Crust”

To create the base for this quiche recipe, finely shred the sweet potato with a food processor or box grater, and place it in a large bowl. 

Then, wring out any excess moisture by placing the potato pieces in a clean towel and squeezing it out. 

Next, add arrowroot flour, and mix the ingredients evenly. Press the mixture down tightly into muffin tins, and let it bake for 15 minutes to form a crust before continuing on making your healthy quiche! 

Spinach And Prosciutto Quiche With A Sweet Potato Crust

How to Store Healthy Quiche

For the best results, let your quiche cool after baking. Then, wrap it tightly with aluminum foil, and store it in the fridge for up to 3-4 days. 

Can I Freeze Quiche?

Yes! When wrapped and stored in an airtight container, quiche can stay fresh in the freezer for up to 3 months. 

How to Reheat

For the best results, I suggest reheating any leftover quiche in the oven for about 25 minutes or until it has heated through. However, if you’re in a pinch, you can also place it in the microwave at 50% heat for about 3 minutes to prevent it from exploding. Some people even like to eat it cold! 

More Egg-Filled Breakfast Recipes

There ya have it, friends! My favorite egg quiche recipe. I like to keep at least one on hand in the freezer for those weeks when I just don’t have time to meal prep. Do you have any make-ahead recipes you keep on hand? Let me know in the comments below!

Also, of course, if you make this or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week! 

In the meantime, enjoy!


Spinach And Prosciutto Quiche With A Sweet Potato Crust

Course: Breakfast


  • 6 Eggs (I use Vital Farms)
  • 1 Medium sweet potato
  • 2 tbsp Arrowroot flour
  • 2 tbsp Olive or avocado oil
  • Half yellow onion, diced
  • 2 cups Spinach, diced
  • 1 Package prosciutto,  chopped (I use one from Trader Joe's, but be sure to check your labels)
  • ¼ cup Almond milk (I use New Barn, it's Whole30 compliant)
  • ½ tsp Garlic powder
  • Salt and pepper to taste; be aware that prosciutto can be quite salty, so you may not need your normal amount of salt


  • Preheat oven to 400 degree F.
  • Finely shred sweet potato in either the food processor or box grater; place shredded potato in a bowl; set aside
  • Whisk together eggs, milk, garlic powder, salt and pepper; set aside
  • Using a clean kitchen or tea towel, wring out the shredded potato to remove excess moisture. In a medium bowl, using a spatula, gently mix in arrowroot flour. Once combined, place shredded potato into greased (I use Chosen Foods Avocado Oil Spray) muffin tins (making about 12 small muffins). Press the potato down, ensuring that it bakes evenly. Bake for 15 minutes, or until edges are slightly browned.
  • While the potatoes are baking, heat olive oil on medium-high heat and sauté onions for 2-3 minutes, until translucent. Add spinach and allow to wilt, about 1-2 minutes; set aside and allow to cool (if it's too hot, it will start to cook the eggs).
  • Once the potatoes are ready, spoon spinach and onion mixture evenly into muffin tins, followed by evenly pouring in the egg mixture. Finally, sprinkle with chopped prosciutto.
  • Bake for 15-17 minutes, or until the top of muffin is no longer runny and prosciutto is crispy.
  • Carefully, run a knife along the side of each muffin (while in the pan), making it easier remove. Serve warm or at room temperature – both are delicious!
  • Enjoy!

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