Mushroom and spinach quiche with a sweet potato crust

Mushroom and spinach quiche with a sweet potato crust

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

time

15 mins

pan

1 hour

fire

289 kcal

time

15 mins

pan

1 hour

fire

289 kcal

Mushroom and spinach quiche with a sweet potato crust

SERVES

6

DIFFICULTY

EASY

SERVES

6

Difficulty

EASY

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!)

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Mushroom and spinach quiche with a sweet potato crust

Servings: 6
Sweet potato is delicious way of replacing the pastry in this tasty quiche!
Syn-free
Print Recipe
15 mins
1 hr

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
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!