Monday, 25 June 2018
Sweet potato crust quiche (Slimming World friendly)
I have seen this type of quiche all over the internet recently so thought would give it a try for my Slimming World class taster night and it proved to be very popular!
It's a really easy quiche to make and you can easily add any vegetables or fillings you like in the quiche I used pepper, mushrooms and bacon but feel free to add spinach or sweetcorn or even leftover vegetables from a Sunday dinner it's very versatile.
Sweet potato crust quiche
3 sweet potatoes (peeled and thinly sliced)
6 large free range eggs
125ml quark (about half a 250g tub)
1 pepper (chopped)
1 onion (chopped)
4 smoked bacon medallions (chopped)
50g mushrooms (chopped)
low calorie spray oil
salt and pepper
Spray a pie dish with low calorie spray oil and then line the dish with the sweet potatoes including up the sides of the dish (you want a couple of layers deep on the dish.) Place in an oven preheated to Gas 6 /200/400 for 20 minutes until just starting to colour. Take it out of the oven and gently push the slices to ensure the cover the dish and they form the 'crust'.
While the crust is cooking take a frying pan and spray with low calorie spray oil then add the bacon, onion, mushrooms and peppers and cook over a medium heat for about ten minutes until softened then take off the heat.
Place the eggs, quark and tsp each of salt and pepper in a jug and mix well.
Put the vegetable and bacon mix from the frying pan into the cooked sweet potato crust and pour over the quark and eggs mixture.
Bake in the oven Gas 6 /200/400 for about 30 minutes until the top is browned.