A delicious but super-healthy quiche
I go back time and time again to the sweet-potato crust quiche, as it is just such a brilliant alternative to pastry. Sometimes I slice the sweet potatoes, and sometimes I grate them and it is lovely both ways. I have explained before that this doesn’t give a crisoy crust the edges do get a crunch but the bottom and sides stay fairly soft- it is still however and effective crust for the quiche and adds a difference texture and taste which is lovely!
I stuck with a very simple filling here, and used quark for the first time in the egg mix. Despite the simple flavours the overall effect is very tasty, and you can really add anything you fancy to the fillings! Some favourites for me are asparagus, chilli and mushrooms.
Here are some of the other variations that I have made of no-pastry quiches:
This is perfect cold for easy lunches, so once you’ve made it it should feed you for a few days.