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Tuna and courgette sweet potato crust quiche


  • Author: Pip Payne
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

A filling and satisfying quiche which is delicious hot or cold! 

Syn-free


Ingredients

Scale
  • 2 sweet potatoes (grated)
  • 1 courgette (grated)
  • 1 onion (finely chopped)
  • 1 tin tuna in brine or spring water (drained)
  • 1 green chilli (finely chopped (optional))
  • 4 eggs
  • salt and pepper
  • 40 g grated cheddar
  • low calorie cooking spray

Instructions

  1. Spray a quiche dish (or shallow cake tin) with low calorie cooking spray, and pat the sweet potato down to form a base, and press up the sides of the dish too.
  2. Spray the sweet potato with Fry light and bake at 180c for 20 minutes
  3. While that is baking, fry the onion in low calorie cooking spray for about 5 minutes, and then add the grated courgette and chilli (if using). Fry for another 5-8 minutes until most of the water has evaporated from the courgette. Pop into a cool dish and set aside to cool down.
  4. When the crust is made, beat up the eggs, and season with salt and pepper.
  5. lay the courgette and onion mix at the base of the quiche, spread the tuna over the top, and then pour the egg mixture all over.
  6. Sprinkle the cheese over the top, and bake for 20-25 minutes until golden brown on top.

Notes

Perfect served with rocket salad and balsamic vinegar. Although I say grate the quiche, this courgette was actually the bits of courgette that were offcuts from the spiralizer!

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes