Asparagus and garlic mushroom quiche with a sweet potato crust
A deliciously more-ish quiche!
10 mins
40 miNS
289 kcal
10 mins
40 mins
289 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
Click here to see a step-by-step picture guide of how to make this
I’m a big fan of the sweet potato crust on a quiche, I find the completely crustless ones a bit difficult to get through as they are just a bit too squishy, and as much as I love pastry, I know it is really not a good thing to eat when you are trying to keep your diet as healthy as possible.
I have tried a ‘hash brown’ style sweet potato crust before (Tuna and courgette sweet potato crust quiche), but this time wanted to try just thinly slicing and layering the potatoes as I hate grating them! If you had a mandolin then you would use it here, but I don’t have one so I just thinly sliced with a knife which was absolutely fine and pretty quick to do!
One thing you need to know about a sweet potato crust is that it isn’t a crunchy crust that you would get with pastry- the bottom stays firm enough to be able to cut a good slice, but is still essentially soft, however the edges do crisp up which add a lovely bit of texture and flavour.
A little lesson I learnt whilst making this…. don’t use a quiche tin with a removeable bottom! As the sweet potato crust is not water-tight (well, egg-tight), it will all seep out of the bottom if you try! Just a shallow round dish is perfect.
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Asparagus and garlic mushroom quiche with a sweet potato crust
Ingredients
- 3-4 large sweet potatoes peeled and thinly sliced into circles
- 1 portobello mushroom
- 125 g asparagus spears trimmed
- 1 clove garlic crushed
- 6 free-range eggs
- 30 g cheddar cheese grated
- 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 (have a look at the picture above for an idea)
- Spray the potatoes with oil or cooking spray, and bake on the top shelf of the oven for 20 minutes.
- While the crust is cooking, simmer the asparagus in boiling water for 4 minutes, and then plunge into cold water until you are ready to use them.
- Roughly chop up the portobello mushroom, and fry it gently for about 4 minutes (I use low calorie cooking spray, you can use spray oil if you prefer)
- Add in the garlic and stir fry for a further 30 seconds before removing from the heat.
- 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, spoon the mushrooms over the bottom, pour in the egg and cheese mixture, and lay the asparagus on top
- Season again with salt and pepper, and give another spray with cooking spray or oil
- Bake at 180c for 20 minutes, and serve.
