Description
A deliciously more-ish quiche!
Syn-free
Ingredients
Scale
- 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.
Notes
A bit of chilli sauce over the top of this is lovely!
- Prep Time: 10 minutes
- Cook Time: 40 minutes