A deliciously more-ish quiche!
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.