Description
A great alternative to a pastry crust, sweet potato and oat makes a firm and tasty quiche crust
Ingredients
Scale
- 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.
Notes
Perfect served with a balsamic dressed mixed-leaf salad
- Prep Time: 10 minutes
- Cook Time: 45 minutes