Asparagus and cheddar quiche with sweet potato crust
Forget pastry, sweet potato makes a delicious crust for this tasty quiche!
10 mins
40 mins
284 kcals
serves 4
ASPARAGUS AND CHEDDAR QUICHE WITH SWEET POTATO CRUST
Quiche makes such a filling and tasty lunch, but as much as I love pastry, it’s better off as an occasional treat! Luckily I have discovered using sweet potatoes as my quiche crust- they make a great base, add amazing flavour, and the whole thing is full of goodness!
A sweet potato crust done in this way (thinly sliced sweet potato circles around to cover the dish) doesn’t give a crispy crust, but it still holds the whole quiche together and works beautifully. If you want something a little crisper, why not try my Asparagus and bacon quiche with sweet potato & oat crust.
How do I make a sweet potato crust quiche?
You just need to peel your sweet potatoes and slice them as thinly as you can, then layer them over the base of the dish (I do this in a circular motion, starting in the middle and overlapping them), you then just roast this in the oven for 20 minutes before adding your filling.
The great thing about the asparagus in this is that it cooks to perfection in the oven, and makes a really tasty filling.
All you need to do is whisk up the eggs with the cheese, salt and pepper. pout into the part-roasted quiche crust, lay the asparagus over the top, and roast for 20 minutes.
Top tip: Use a solid bottom quiche dish, you don’t want the egg leaking out of the bottom!
Asparagus and cheddar quiche with sweet potato crust
Ingredients
- 3 medium/large sweet potatoes peeled and thinly sliced into circles
- 4 large free-range eggs
- 60 g cheddar cheese
- 125 g asparagus spears trimmed
- salt and pepper
- Low calorie cooking spray or spray oil
Instructions
- Pre-heat oven to 180c. Spray your quiche dish with cooking spray or oil
- Layer the potatoes around from the middle out to the edge, overlapping to avoid gaps. You can cut some of the pieces in half to do the edges
- Spray the potatoes with oil or cooking spray, and bake on the top shelf of the oven for 20 minutes.
- In a bowl, beat the eggs, and add in the grated cheese and some salt and pepper
- When the sweet potato crust comes out of the oven, pour in the egg mixture
- Lay the asparagus over the top, and spray with low calorie cooking spray
- Bake at 180c for 20 minutes, and serve.
