Mushroom and spinach quiche with a sweet potato crust
Sweet potato is delicious way of replacing the pastry in this tasty quiche!
15 mins
1 hour
289 kcals
serves 6
MUSHROOM AND SPINACH QUICHE WITH A SWEET POTATO CRUST
One of the things that I really miss on my healthy-eating journey is pastry. I’ve always loved it and I still do! It’s still an occasional treat, but if I’m going to let myself have it it needs to be wrapped around a pasty or a steak pie and I’m happy to find an alternative for quiche.
I recently saw a recipe online which involved slicing a sweet potato with a mandolin (which I don’t have) to create a quiche crust, so I decided to have a go at grating it (as I do have a grater!) and creating a kind of sweet potato hash brown type of crust. It worked beautifully, and although it didn’t create the crispy bottom crust that I had anticipated, the edges were crispy and it was a beautiful and effective base for the quiche, adding some lovely flavour. I think this one’s a winner- it’s perfect cold for easy lunches, so once you’ve made it it should feed you for a few days (as long as you keep it to yourself!)
Mushroom and spinach quiche with a sweet potato crust
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Description
Sweet potato is delicious way of replacing the pastry in this tasty quiche!
Syn-free
Ingredients
- 2 large sweet potatoes
- 6 free range eggs
- 1 onion (finely chopped)
- 1 clove garlic (crushed)
- 150 g mushrooms (roughly chopped)
- Large handful baby spinach (roughly chopped)
- salt and pepper
- low calorie cooking spray
- 60 g cheddar (grated)
Instructions
- Pre-heat oven to 180c. Peel and grate the sweet potato
- Cover the bottom of a pie or quiche dish with baking paper (avoid a dish with a removable bottom as the egg can leak through the crust)
- Spray the baking paper with low calorie cooking spray
- Pat the sweet potato down inside the pie dish, covering the bottom and sides- there needs to be a generous covering as it does shrink during cooking and you don’t want to leave big gaps
- Bake the sweet potato crust for about 30 minutes (check after 20 to make sure it isn’t burning)
- Whilst it is baking, fry the onions in low calorie cooking spray until soft, and add in the garlic and fry for a couple of minutes. Set aside to cool slightly.
- In a large bowl, beat the eggs, then add the chopped spinach and mushrooms and season well with salt and pepper. Stir in the cooled onion and garlic.
- Remove the crust from the oven, pour in the egg mixture, and sprinkle the top with the grated cheddar. Season again
- Bake for 25-30 minutes until the top is golden brown
Notes
Perfect served with a balsamic dressed mixed-leaf salad
- Prep Time: 15 minutes
- Cook Time: 1 hour
