A great alternative to a pastry crust, sweet potato and oat makes a firm and tasty quiche crust
My method of cooking is generally like one long episode of Ready Steady Cook- I tend to shop randomly around special offers, and then every day I make up our meals based on what I have in the cupboards/fridge. Today I had a picnic lunch planned with some friends and the kids- I wanted to make a quiche to bring, but when I checked up on my supplies I realised I only had 1 sweet potato left (this is my usual quiche crust, click here to see), and I had completely run out of cheese, other than mozzarella and parmesan!
I’ve had a go at a sweet potato and oat pizza base before, which tasted lovely but was way too sticky to the tray, so I thought I’d try this for the quiche base, and it worked an absolute treat! It crisped up nicely in the oven, and made a solid and tasty crust for the quiche, definitely an excellent, and healthy, alternative to pastry. I used mozzarella in this as it was all that I had, but really any cheese would do. I filled with bacon and topped with asparagus but you can use any fillings that you have in, here are some more ideas!
Asparagus and garlic mushroom quiche
Hash brown crust quiche lorraine
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