Bacon and mushroom quiche with sweet potato crust

Bacon and mushroom quiche with sweet potato crust

A filling, tasty and easy to make quiche!

time

10 mins

pan

40 mins

fire

300 kcal

time

10 mins

pan

40 mins

fire

300 kcal

Bacon-and-mushroom-quiche-with-sweet-potato-crust

SERVES

4

DIFFICULTY

more effort

SERVES

4

Difficulty

more effort

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

Mini ham and mushroom quiches

Tuna and courgette sweet potato crust quiche

Mini tuna quiches

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Bacon and mushroom quiche with sweet potato crust

Servings: 4
A filling, tasty and easy to make quiche!
Syn-free
Print Recipe
10 mins
40 mins

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
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!