Sweet potato crust quiche | IGA Recipes (2024)

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(1)

  • Sweet potato crust quiche | IGA Recipes (3)
    8 Serves
  • Sweet potato crust quiche | IGA Recipes (4)
    25 minutes
  • Sweet potato crust quiche | IGA Recipes (5)
    50 minutes

Healthy Living

This grated sweet potato crust has less carbs and lower GI than a classic quiche, while having the added benefit of extra nutrients from the sweet potato!

Set a Reminder to cook04/02/2024 12:5704/02/24 01:57 Australian Eastern Daylight TimeIGA Recipes – Sweet potato crust quicheReminder – Sweet potato crust quichehttps://www.iga.com.au/recipes/healthy-living/sweet-potato-quiche-crust/

Sweet potato crust quiche | IGA Recipes (7)

Ingredients

8Serves*

1medium sweet potato, grated (for the crust)

1/2cup of oat flour (for the crust)

2leeks (for the filling)

1tbsp light extra virgin olive oil (for the filling)

See Also
Nigel Slater's salmon and dill soup, and tomato fish broth recipesButter Chicken Recipe

8Community Co Free Range Eggs (for the filling)

2cups sliced brown button mushroom (for the filling)

1/2cup mixed colour baby tomatoes (for the filling)

1/4cup marinated goats cheese or Community Co Danish Style Fetta (for the filling)

1cup Community Co Baby Spinach (for the filling)

1cup Community Co 3 Blend Cheese (for the filling)

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat the oven to 160°C.
  2. Wash leeks and remove the green part and thinly slice.
  3. In a food processor, process oats, 2 eggs and grated sweet potato until it forms a very thick paste.
  4. In the baking dish, lined with a circle of baking paper, press the sweet potato dough around to form the crust. The crust will be about ½ cm thick. 

  5. Next, poke holes with a fork around the base of the crust.

  6. Bake the crust for 20-30 minutes until it sets.

  7. Whisk 8 eggs in a large mixing bowl, set aside.

  8. In a frying pan over medium heat, sauté mushrooms and leeks with olive oil until softened. Add to the beaten eggs and stir quickly to combine. Add spinach and cheese.

  9. Pour it into the pie crust.

  10. Halve the baby tomatoes and arrange them on top, then bake for 20 min and check for doneness. Continue to bake until it sets and (not liquid form).

More about this recipe

Nutritional info:
Calories 239.8kcal
Total Fat 13.35g
Carbs 15.88g
Sugars 3.2g
Protein 13.83g
Sodium 409.78mg
Fibre 2.31g

Sweet potato crust quiche | IGA Recipes (8)Community Creations

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