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Bacon and mushroom quiche with sweet potato crust


  • Author: Pip Payne
  • Total Time: 50 minutes
  • Yield: 4 1x

Description

A filling, tasty and easy to make quiche!

Syn-free


Ingredients

Scale
  • 34 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

  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.

Notes

lovely served with a crisp green salad

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes