Asparagus and garlic mushroom quiche with a sweet potato crust
A deliciously more-ish quiche!
ASPARAGUS AND GARLIC MUSHROOM QUICHE WITH SWEET POTATO CRUST
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), and also Hash brown crust quiche lorraine, 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.