Description
A filling, tasty and easy to make quiche!
Syn-free
Ingredients
Scale
- 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