The Slimming Foodie > 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!

15 mins

1 hour

289 kcals

serves 6


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

Servings: 6
Sweet potato is delicious way of replacing the pastry in this tasty quiche!
Print Recipe
15 minutes
1 hour


  • 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


  • 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


Perfect served with a balsamic dressed mixed-leaf salad
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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