Description
A delicious but super-healthy quicheÂ
Syn-free
Ingredients
Scale
- 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
- Frylight
- 60 g cheddar (grated)
Instructions
- 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
Notes
Perfect served with a balsamic dressed mixed-leaf salad
- Prep Time: 15 minutes
- Cook Time: 55 minutes