Description
Easy to make and full of flavour, this Tex-Mex quiche is a lunchtime winner!
Syn-free
Ingredients
Scale
- 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
Instructions
- 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.
Notes
lovely served with a crisp salad
- Prep Time: 15 minutes
- Cook Time: 50 minutes