Bacon and mushroom quiche with sweet potato crust

A filling, tasty and easy to make quiche!


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



My Recipe

Serves: 4
Syns: none
Healthy Extra: each slice is 1/4 of hea cheese


  • 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
  • 30g cheddar cheese, grated
  • handful fresh parsley
  • salt and pepper
  • Low calorie cooking spray or spray oil


  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, fry the bacon and onion together gently for about 5 minutes, stirring occasionally
  5. Roughly chop up the portobello mushroom, and add in with the bacon/onion, frying gently for another 3-4 minutes
  6. Add in the parsley, stir through, and set the pan aside until the sweet potato crust is ready.
  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 mushroom mix over the bottom, and pour in the egg and cheese mixture
  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.

Additional Info

lovely served with a crisp green salad

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