Spinach & Mushroom Quiche

with a Sweet Potato Crust

  • Gluten Free
  • Paleo
  • Vegetarian
  • Contains Dairy

This sweet potato crusted spinach quiche is a fresh, healthy new take on the classic quiche recipe. The sweet potato forms a buttery crust that compliments the savoury spinach and eggs.

Nutrition Per Portion

  • 813 Calories | 
  • 50.6g Carbohydrates | 
  • 57.8g Fat | 
  • 7.6g Fibre | 
  • 26.1g Protein | 
  • 20g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and coarsely grate the sweet potato.

  • 2.5 min

    Press the sweet potato into the bottom of your baking dish to form the crust for the quiche.

  • 4.0 min

    Gently brush the sweet potato crust with a little olive oil and season with salt and pepper.

  • 4.5 min

    Place the quiche crust into the oven to bake (10-15 minutes).

  • 5.0 min

    Slice the mushrooms, spinach and shallots.

  • 8.5 min

    In a frying pan, heat half of the olive oil over medium-high heat.

  • 10.0 min

    Add the shallots and sauté until softened.

  • 11.0 min

    Add the mushrooms and butter to the frying pan. Sauté the mushrooms in the butter until golden.

  • 13.0 min

    Add the balsamic vinegar and honey into the pan and caramelise the shallot and mushroom mixture.

  • 14.5 min

    Add the spinach and cook until wilted (1 -2mins).

  • 16.0 min

    Remove the mushroom mixture from the heat and set aside.

  • 16.5 min

    In a bowl, whisk the eggs until well combined.

  • 18.0 min

    Strip the leaves from the thyme sprigs and stir through the egg mixture.

  • 19.0 min

    Season the egg mixture with salt and pepper to taste and stir in the mushroom & spinach mixture.

  • 20.0 min

    Remove the sweet potato crust from the oven.

  • 20.5 min

    Carefully pour the egg mixture into the baking dish.

  • 21.5 min

    Return the baking dish to the oven and cook until the quiche is fully cooked through (20-25 minutes).

  • 23.0 min

    In a small bowl, mix together the vinegar, mustard and remaining olive oil until well combined.

  • 25.0 min

    Distribute the salad leaves among serving plates. Drizzle with vinagrette.

  • 41.0 min

    Remove the quiche from the oven when the eggs have set and serve alongside the dressed salad.

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  • Ingredients

    Button Mushrooms, sliced

    Fresh Spinach, sliced

    Eggs

    Sweet Potato, grated

    Shallots, thinly sliced

    Balsamic Vinegar

    Honey

    Olive Oil

    Butter

    Mixed Salad Leaves

    Red Grape Vinegar

    Wholegrain Mustard

    Fresh Thyme

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