Sweet Potato Crust Quiche - Sugarfree Sundays
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Sweet Potato Crust Quiche

23 Mar Sweet Potato Crust Quiche

Posted at 07:39h in by

I thought that quiches were too boring and simple to post about but NO! Clearly everyone was more than interested to try these babies out, so I typed the recipe out below. I just love how creative you can get with the fillings, and how damn easy there are!

Plus, using sweet potato as a crust makes it perfectly healthy, and delicious for any meal of the day - literally break, brunch, lunch or dinner. 

Sweet Potato Crust Quiche

AuthorMaxine SchuilingCategory, DifficultyBeginner

I thought that quiches were too boring and simple to post about but NO! Clearly everyone was more than interested to try these babies out, so I typed the recipe out below. I just love how creative you can get with the fillings, and how damn easy there are!

Yields8 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
Basic Quiche
 2 medium sweet potatoes
 6 eggs
 60 ml milk (can replace with cream for a richer flavour)
 salt and pepper
 thyme
Fillings
 250 g diced bacon (cooked)
 200 g diced pumpkin (steamed)
 2 tbsp caramelised onions
 40 g grated cheddar cheese
1

Preheat oven to 180 degrees. Scrub your sweet potatoes clean and slice thinly. Lay them out in a slightly overlapping fashion in a greased quiche dish. Spray lightly with some oil (I used coconut) and sprinkle some salt on. Bake in oven for 25 minutes.

2

While that bakes prepare your filling. Beat the eggs, milk, salt and pepper together with a whisk.

3

Remove 'crust' from oven and pour egg filling in gently, taking care not to dislodge the sweet potato too much. Sprinkle in your cheese, then add your pumpkin bits, bacon and caramelised onion. Add the thyme.

Bake in the oven for about 30 minutes depending on the size of your dish (centre should be just set).

Ingredients

Basic Quiche
 2 medium sweet potatoes
 6 eggs
 60 ml milk (can replace with cream for a richer flavour)
 salt and pepper
 thyme
Fillings
 250 g diced bacon (cooked)
 200 g diced pumpkin (steamed)
 2 tbsp caramelised onions
 40 g grated cheddar cheese

Directions

1

Preheat oven to 180 degrees. Scrub your sweet potatoes clean and slice thinly. Lay them out in a slightly overlapping fashion in a greased quiche dish. Spray lightly with some oil (I used coconut) and sprinkle some salt on. Bake in oven for 25 minutes.

2

While that bakes prepare your filling. Beat the eggs, milk, salt and pepper together with a whisk.

3

Remove 'crust' from oven and pour egg filling in gently, taking care not to dislodge the sweet potato too much. Sprinkle in your cheese, then add your pumpkin bits, bacon and caramelised onion. Add the thyme.

Bake in the oven for about 30 minutes depending on the size of your dish (centre should be just set).

Sweet Potato Crust Quiche
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