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Asparagus and garlic mushroom quiche with a sweet potato crust


  • Author: Pip Payne
  • Total Time: 50 minutes
  • Yield: 4 1x

Description

A deliciously more-ish quiche!

Syn-free


Ingredients

Scale
  • 34 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

  1. Pre-heat oven to 180c. Spray your quiche dish with cooking spray or oil
  2. 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)
  3. Spray the potatoes with oil or cooking spray, and bake on the top shelf of the oven for 20 minutes.
  4. 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.
  5. 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)
  6. Add in the garlic and stir fry for a further 30 seconds before removing from the heat.
  7. In a bowl, beat the eggs, and add in the grated cheese and some salt and pepper
  8. 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
  9. Season again with salt and pepper, and give another spray with cooking spray or oil
  10. Bake at 180c for 20 minutes, and serve.

Notes

A bit of chilli sauce over the top of this is lovely!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes