Asparagus and bacon quiche with sweet potato & oat crust
A great alternative to a pastry crust, sweet potato and oat makes a firm and tasty quiche crust
10 mins
45 mins
411 kcal
10 mins
45 mins
411 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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
SHARE THIS RECIPE
Asparagus and bacon quiche with sweet potato & oat crust
Ingredients
- 1 medium sweet potato peeled and roughly chopped
- 120 g oats
- 6 eggs
- 120 g mozzarella chopped up (or grated)
- 4 bacon medallions finely chopped and pre-cooked
- 30 g parmesan finely grated
- salt and pepper
- 120 g asparagus tips sliced in half lengthways
- Frylight
Instructions
- Pre-heat oven to 180c.
- In a food processor, whizz up the sweet potato (raw) and oats until very finely chopped and then whizz in 1 egg, and season with salt and pepper
- Spray a quiche dish with cooking spray or oil, and spoon the sweet potato mixture in. using a spatula, spread around the dish and up the sides until evenly covered. Using your fingers press in firmly, filling in any bare patches.
- Bake the sweet potato crust for 20 minutes
- Mix together the remaining eggs, bacon and mozzarella, and season with salt and pepper.
- Once the crust is baked, pour in the egg mixture and then lay the asparagus over the top. Sprinkle over the grated parmesan.
- Bake for 20-25 minutes until golden brown, and serve warm or cold.
