Bacon and mushroom quiche with sweet potato crust
A filling, tasty and easy to make quiche!
10 mins
40 mins
300 kcals
serves 4
BACON AND MUSHROOM QUICHE WITH SWEET POTATO CRUST
A sweet potato crust is my favourite way to do quiche at the moment- it’s so easy (way easier than making pastry and more healthy!) and it really adds both filling power and flavour to your quiche. When I made this one, I was actually planning to do a chilli courgette quiche, but it turned out I had run out of courgettes, so I just used what I had in the fridge which was mushrooms and bacon! To make the crust I just thinly slice sweet potato with a sharp knife and layer into a quiche dish as shown below -don’t use one with a removable bottom though- the egg will seep out (learnt from bitter experience!)
If you haven’t tried a sweet potato crust before, don’t expect the 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.
Lots more ideas for quiches on the site- here are the others:
Asparagus and garlic mushroom quiche with sweet potato crust
Hash brown crust quiche lorraine
Bacon and mushroom quiche with sweet potato crust
- Total Time: 50 minutes
- Yield: 4 1x
Description
A filling, tasty and easy to make quiche!
Syn-free
Ingredients
- 3–4 sweet potatoes (peeled and thinly sliced into circles)
- 2 portobello mushrooms
- 3 rashers smoked back bacon (fat removed)
- 1 onion (finely chopped)
- 3 free-range eggs
- 30 g cheddar cheese (grated)
- handful fresh parsley
- 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, fry the bacon and onion together gently for about 5 minutes, stirring occasionally
- Roughly chop up the portobello mushroom, and add in with the bacon/onion, frying gently for another 3-4 minutes
- Add in the parsley, stir through, and set the pan aside until the sweet potato crust is ready.
- 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 mushroom mix over the bottom, and pour in the egg and cheese mixture
- Season again with salt and pepper, and give another spray with cooking spray or oil
- Bake at 180c for 20 minutes, and serve.
Notes
lovely served with a crisp green salad
- Prep Time: 10 minutes
- Cook Time: 40 minutes
