Asparagus and garlic mushroom quiche with a sweet potato crust
A deliciously more-ish quiche!
10 mins
40 mins
289 kcals
serves 4
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.
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.
