A filling and satisfying quiche which is delicious hot or cold!
I love these sweet potato crust quiches at the moment- for me the whole appeal of quiche used to be the pastry, so a crustless one just doesn’t satisfy me! Although the sweet potato doesn’t give it a crunchy crust, it give it both filling power, extra depth of flavour and it works really nicely aesthetically too!
I first had tuna quiche cooked by my best friend Sharon’s Mum on her farm in Devon during university holidays (in fact quite a few of my favourite recipes have come from Sharon’s Mum, including pea and green chilli soup, watercress soup, and sticky toffee cake-sorry the last one isn’t a ‘slimming’ recipe!). I wasn’t a big fan of quiche at the time- I always found the consistency of the egg too jellyish and squishy! Caroline made the most delicious tuna quiche, and the tuna really bulked up the egg so it was nice and solid.
In this version I haven’t used the delicious buttery pastry, but I have added tuna into the egg mix, and also courgette to get an extra veg in there!