Tex-Mex quiche

Easy to make and full of flavour, this Tex-Mex quiche is a lunchtime winner!

 

I was talking to my lovely friend Katrin (who blogs over Sugar Free Londoner) the other day about pastry alternatives, and realised that it was ages since I had made my favourite pastry-alternative quiche, using a sweet potato crust. I used to always have one of these in the fridge and I find it so handy for snacks and easy lunches. I do go through phases with my favourite food where I make them all the time, and then I suddenly forget all about them!

Although sweet potato does not give a crispy crust as pastry would, it provides a lovely base, which both holds the quiche together, helps to give you a nice slice, and provides some extra lovely flavour! I do 3 different version, the sliced sweet potato (as you can see in the pictures below), ‘hash-brown’ grated sweet potato (like this Tuna & courgette quiche), and a sweet potato and oat mix, which does give a crispier result (Asparagus and bacon quiche).

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I had a flash of inspiration for this quiche, which was to make it Tex-Mex style! I adore chilli and it goes so well with egg, and I threw in a few little spices just to bring it all together, plus a nice red leicester to make it look the part! I was going to try out a Mexicana style cheese with it too, but they didn’t have it on my Co-op run!

I specifically used green chillies for this, as I love their unique flavour, and I also topped with extra jalapenos! I love a bit of spice but you can always tone it down if you aren’t a fan.

Tex-Mex quiche with sweet potato crust

 

Lots more ideas for quiches on the blog- here are some others:

Asparagus and garlic mushroom quiche with sweet potato crust

Hash brown crust quiche lorraine

Mini ham and mushroom quiches

Tuna and courgette sweet potato crust quiche

Mini tuna quiches

 

 

My Recipe

Serves: 4
Syns: none
Healthy Extra: each slice is 1/4 of hea cheese

Ingredients

  • 2-3 medium sweet potatoes, peeled and thinly sliced into circles
  • 4 spring onions, peeled and sliced finely
  • 2 green chillies, finely chopped (I left the seeds in)
  • 6 free-range eggs
  • 60g Red Leicester cheese, grated
  • Spice mix of: 1 tsp smoked paprika, 1/2 tsp cumin, 1/2tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley
  • salt and pepper
  • Low calorie cooking spray or spray oil

Method

  1. Pre-heat oven to 180c
  2. Spray your quiche dish with cooking spray or oil (you can line with greaseproof paper if you want to be able to remove it from the dish really easily)
  3. Layer the potatoes around from the middle out to the edge, overlapping to avoid gaps (have a look at the picture above for an idea)
  4. Spray the potatoes with oil or cooking spray, and bake on the top shelf of the oven for 25 minutes.
  5. While the crust is cooking, Mix up the eggs, spices, chilli, salt and pepper, spring onion and 30g cheese.
  6. When the sweet potato crust comes out of the oven, pour the egg mixture inside the crust
  7. Sprinkle with the remaining cheese, top with jalapenos
  8. Bake for 25 minutes, and serve.

Additional Info

lovely served with a crisp salad

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