Mushroom and spinach quiche with a sweet potato crust
Sweet potato is delicious way of replacing the pastry in this tasty quiche!
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!)