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Tex-Mex quiche

  • Author: Pip Payne
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


Easy to make and full of flavour, this Tex-Mex quiche is a lunchtime winner!



  • 23 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


  1. Pre-heat oven to 180c
  2. 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)
  3. 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)
  4. Spray the potatoes with oil or cooking spray, and bake on the top shelf of the oven for 25 minutes.
  5. While the crust is cooking, Mix up the eggs, spices, chilli, salt and pepper, spring onion and 30g cheese.
  6. When the sweet potato crust comes out of the oven, pour the egg mixture inside the crust
  7. Sprinkle with the remaining cheese, top with jalapenos
  8. Bake for 25 minutes, and serve.


lovely served with a crisp salad

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes