Easy to make and full of flavour, this Tex-Mex quiche is a lunchtime winner!
I was talking to my lovely friend Katrin (who blogs over Sugar Free Londoner) the other day about pastry alternatives, and realised that it was ages since I had made my favourite pastry-alternative quiche, using a sweet potato crust. I used to always have one of these in the fridge and I find it so handy for snacks and easy lunches. I do go through phases with my favourite food where I make them all the time, and then I suddenly forget all about them!
Although sweet potato does not give a crispy crust as pastry would, it provides a lovely base, which both holds the quiche together, helps to give you a nice slice, and provides some extra lovely flavour! I do 3 different version, the sliced sweet potato (as you can see in the pictures below), ‘hash-brown’ grated sweet potato (like this Tuna & courgette quiche), and a sweet potato and oat mix, which does give a crispier result (Asparagus and bacon quiche).
I had a flash of inspiration for this quiche, which was to make it Tex-Mex style! I adore chilli and it goes so well with egg, and I threw in a few little spices just to bring it all together, plus a nice red leicester to make it look the part! I was going to try out a Mexicana style cheese with it too, but they didn’t have it on my Co-op run!
I specifically used green chillies for this, as I love their unique flavour, and I also topped with extra jalapenos! I love a bit of spice but you can always tone it down if you aren’t a fan.
Lots more ideas for quiches on the blog- here are some others:
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- 2-3 medium sweet potatoes peeled and thinly sliced into circles
- 4 spring onions peeled and sliced finely
- 2 green chillies finely chopped (I left the seeds in)
- 6 free-range eggs
- 60 g Red Leicester cheese grated
- Spice mix of: 1 tsp smoked paprika 1/2 tsp cumin, 1/2tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley
- salt and pepper
- Low calorie cooking spray or spray oil
- Pre-heat oven to 180c
- Spray your quiche dish with cooking spray or oil (you can line with greaseproof paper if you want to be able to remove it from the dish really easily)
- Layer the potatoes around from the middle out to the edge, overlapping to avoid gaps (have a look at the picture above for an idea)
- Spray the potatoes with oil or cooking spray, and bake on the top shelf of the oven for 25 minutes.
- While the crust is cooking, Mix up the eggs, spices, chilli, salt and pepper, spring onion and 30g cheese.
- When the sweet potato crust comes out of the oven, pour the egg mixture inside the crust
- Sprinkle with the remaining cheese, top with jalapenos
- Bake for 25 minutes, and serve.