A filling, tasty and easy to make quiche!
A sweet potato crust is my favourite way to do quiche at the moment- it’s so easy (way easier than making pastry and more healthy!) and it really adds both filling power and flavour to your quiche. When I made this one, I was actually planning to do a chilli courgette quiche, but it turned out I had run out of courgettes, so I just used what I had in the fridge which was mushrooms and bacon! To make the crust I just thinly slice sweet potato with a sharp knife and layer into a quiche dish as shown below -don’t use one with a removable bottom though- the egg will seep out (learnt from bitter experience!)
If you haven’t tried a sweet potato crust before, don’t expect the crunchy crust that you would get with pastry- the bottom stays firm enough to be able to cut a good slice, but is still essentially soft, however the edges do crisp up which add a lovely bit of texture and flavour.
Lots more ideas for quiches on the site- here are the others: