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

Scale

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)

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Instructions

Pre-heat oven to 180°C (fan).
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