Mushroom and spinach quiche with a sweet potato crust

Sweet potato is delicious way of replacing the pastry in this tasty quiche!

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!)



My Recipe

Serves: 4-6
Syns: none
Healthy Extra: A- part of your cheese


  • 2-4 sweet potatoes (depending on size!)
  • 6 free range eggs
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 150g mushrooms, roughly chopped
  • Large handful baby spinach, roughly chopped
  • salt and pepper
  • Fry light
  • 60g cheddar, grated


  1. Pre-heat oven to 180c. Peel and grate the sweet potato
  2. Cover the bottom of a pie or quiche dish with baking paper (I used one with a removable base because I wanted to be able to lift out the whole quiche)
  3. Spray the pie dish inside with Fry light
  4. 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
  5. Bake the sweet potato crust for about 30 minutes (check after 20 to make sure it isn't burning)
  6. Whilst it is baking, fry the onions in Fry light until soft, and add in the garlic and fry for a couple of minutes. Set aside to cool slightly.
  7. 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.
  8. Remove the crust from the oven, pour in the egg mixture, and sprinkle the top with the grated cheddar. Season again
  9. Bake for 25-30 minutes until the top is golden brown

Additional Info

Perfect served with a balsamic dressed mixed-leaf salad

4 Replies to "Mushroom and spinach quiche with a sweet potato crust"

  • Debbie 3rd April 2016 (4:17 pm)

    I love that you don’t sugar coat the recipe and promise a golden crisp crust when it’s not. Im going to try this x

    • theslimmingfoodie 7th April 2016 (8:49 am)

      I hope you enjoy it! I cook on an inherited Aga which only reaches a top temperature of 180 degrees, so I do wonder if a a hotter heat you could achieve a crispy crust but unfortunately I can’t try it!

  • Minty 28th April 2016 (8:44 pm)

    I love love love this!!
    I make it with a big salad and save some for lunch the next day. this is a new favourite of mine. Thank you so so much for sharing!

    • theslimmingfoodie 12th May 2016 (2:33 pm)

      So glad you liked it! It’s one of my favourites now too- just so easy to grab quickly for lunch!