Popeye quiche
This Sweet Potato Crust Quiche is a delicious, healthy twist on a classic. Instead of a traditional pastry crust, grated sweet potatoes create a naturally sweet and base. Filled with protein-rich eggs, fresh spinach, and creamy quark, this quiche is both nutritious and satisfying. With the savoury flavours of garlic, onion, and cheddar, it’s perfect for a wholesome breakfast, brunch, or meal prep option.
15 mins
55 mins
169 kcals
serves 6
POPEYE 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 crispy crust the edges do get a crunch but the bottom and sides stay fairly soft- it is still however an 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:
Asparagus and garlic mushroom quiche
Hash brown crust quiche lorraine
This is perfect cold for easy lunches, so once you’ve made it it should feed you for a few days.
Popeye quiche
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
This Sweet Potato Crust Quiche is a delicious, healthy twist on a classic. Instead of a traditional pastry crust, grated sweet potatoes create a naturally sweet and base. Filled with protein-rich eggs, fresh spinach, and creamy quark, this quiche is both nutritious and satisfying. With the savoury flavours of garlic, onion, and cheddar, it’s perfect for a wholesome breakfast, brunch, or meal prep option.
Syn-free
Ingredients
- 2–4 sweet potatoes (depending on size!), peeled and grated
- 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
- low calorie cooking spray or spray oil
- 60g cheddar cheese (grated)
Instructions
- Pre-heat oven to 180°C (fan).Â
- Spray a pie or quiche dish (this need to have a solid base, as a loose base dish is likely to leak as this crust is not impenetrable) with low calorie cooking spray (or spray oil).
- Place the grated sweet potato into the dish, and pat it down, covering the bottom and sides of the dish. There needs to be a generous covering as it does shrink during cooking and you don’t want to leave big gaps. Spray with cooking spray or oil.
- Bake the sweet potato crust for 20 minutes.
- Whilst it is baking, fry the onions in until soft (about 8 minutes), 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 cheese. Season again
- Bake for 25-30 minutes until the top is golden brown and the middle of the quiche is cooked through.
Notes
Perfect served with a balsamic dressed mixed-leaf salad.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Cakes and Bakes
- Method: Easy
Can this be frozen?? thanks
You can freeze this quiche. You need to allow it to cool fully, and then you can freeze individual slices in freezer bags or airtight containers for up to 3 months. To reheat, let the slices thaw in the fridge, and then microwave for about a minute to heat through (the internal temperature should be at least 74°C (165°F).