Sweet Potato Crusted Quichè

Prep Time: 15 minutes

Cooking Time:   25 Minutes

Serving: 4

A Word From The Cook

This will become a favourite, easy too as its a one pan dinner!


  • 2                    Sweet Potatoes (thinly sliced using a mandolin or sharp knife)
  • 2      Tbsp     Olive Oil
  • 1                     Shallot (thinly sliced)
  • 3-4                 Mushrooms (sliced)
  • 1      Clove     Garlic
  • 1/4  Cup        Sun-dried Tomatoes (diced)
  • 1      Tbsp       Olive Oil
  • 3      Cups      Spinach (washed)
  • 5                      Eggs
  • 1/3  Cup         Egg Whites
  • 1/3  Cup         Milk (or heavy cream – 35%)
  • 2      Grinds    Coarse Salt
  • 5      Grinds    Fresh Pepper
  • 1/4  Tsp          Chili Pepper Flakes
  • 1/2  Cup          Mozzarella Cheese (shredded)


  1. Preheat oven to 350° F.
  2. Brush a 9″ pie plate or similar size baking dish with 1/2 of the Olive Oil.
  3. Peel and Slice the sweet potatoes and line the bottom of the dish with 1 layer of sweet potato slices.    Half some of the slices to fit on the sides of the dish – completely cover the bottom and sides.
  4. Brush the other 1/2 of the Olive Oil over the top of the sweet potatoes and bake for 20 minutes.
  5. While the crust is baking, sauté the shallots, garlic, mushrooms, chilli flakes and sun-dried tomatoes in 1 Tbsp of Olive Oil for about 10 minutes to soften.
  6. Then add the spinach to wilt and combine with the over vegetables.
  7. Mix the Eggs, Egg Whites, milk, salt and pepper by whisk until foamy.
  8. Add the vegetables and spinach to the baked crust, pour the egg mixture over and add the grated cheese to the top.
  9. Bake for another 25 minutes – Quiche will puff up and begin to brown.
  10. Serve with Franks Red Hot Sauce!
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