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.
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- 2-4 sweet potatoes depending on size!
- 4 free range eggs
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 200 g baby spinach leaves washed and roughly chopped
- 2 tbsp quark
- salt and pepper
- 60 g cheddar grated
- Pre-heat oven to 180c. Peel and grate the sweet potato
- Spray a pie or quiche dish with Frylight
- 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. Spray with Frylight
- Bake the sweet potato crust for 20 minutes
- Whilst it is baking, fry the onions in Frylight until soft, and add in the garlic and fry for a couple of minutes. Then add in the chopped spinach and stir fry for 2-3 minutes
- In a bowl, beat the eggs, add in the quark and mix thoroughly. Season with salt and pepper.
- Remove the crust from the oven, spoon in the spinach mixture and then pour in the egg mixture. Sprinkle the top with the grated cheddar. Season again
- Bake for 25-30 minutes until the top is golden brown