Recipes

Sweet Potato Crust Quiche

The base method, filling left open. A layer of sweet potato slices stands in for pastry, so there is nothing to roll, chill or blind-bake — and whatever needs using up in the fridge becomes the filling.

Total time
1 h 15 min estimated — the source gives no total time
Serves
6

Course Breakfast Lunch

Cuisine French

Main ingredient Eggs Sweet potato

Techniques baking

Dietary looks gluten-free looks low-carb Inferred from the ingredients below, not a certification. Check them yourself if it matters.

Tags make-aheadfreezer-friendlybase-recipeuses-up-leftovers

Ingredients

For the crust

  • cooking spray, or a little oil
  • 1 large sweet potato, cut into 3 mm (⅛ in) slices

For the filling

  • 1 tsp olive oil
  • about 350 g vegetables, cooked down and cooled
  • 100 g cheese, crumbled or grated
  • salt, to taste
  • black pepper, freshly ground

For the custard

  • 6 large eggs
  • 82 g (80 ml) milk, or unsweetened plant milk
  • ¼ tsp salt
  • black pepper, freshly ground

Equipment

  • 23 cm pie dish (9 in)

Instructions

  1. Heat the oven to 190 °C (375 °F) and grease a 23 cm pie dish (9 in). Lay the sweet potato slices over the base and up the sides. Let them overlap and don't try to tile them edge to edge — they shrink as they bake and close the gaps themselves. Spray or brush the top with oil.
  2. Bake the crust 20 minutes, then take it out and let it cool 5 minutes. Leave the oven on. The slices come out soft, so push them back into shape now if the coverage looks thin anywhere; this is much easier than getting it right while they are raw.
  3. Meanwhile, cook the filling. Warm the olive oil in a skillet over medium-high heat and cook the vegetables down until any water they release has gone. Season, then take the pan off the heat and let it cool — a wet or hot filling will loosen the custard.
  4. Whisk the eggs, milk, salt and pepper together in a medium bowl.
  5. Spread the filling over the crust and pour the custard over the top. Scatter over the cheese and season again.
  6. Bake 30–45 minutes, until the custard has set and puffed up. Let it settle a few minutes before cutting into six slices.

Notes & tips

From the source.

  • Keeps covered in the fridge for 5–7 days, and freezes for up to 3 months — cool it first, then pack the slices into freezer-safe containers.
  • Reheat the whole dish at 175 °C (350 °F) for 20–30 minutes, or a single slice in the microwave for 30–60 seconds.
  • 350 g is the weight after cooking down, not before. Leafy things lose most of their bulk — a 140 g bag of spinach wilts to very little.
  • The crust is what keeps this low-carb, so the filling has to not undo it. Non-starchy vegetables — leaves, alliums, peppers, mushrooms, courgette — hold the line. Potato, sweetcorn, peas or any grain put it back where a pastry crust would have.

Variations

  • Spinach, onion, tomato and goat cheese is the version this came from — see the related recipe for exact quantities.
  • Any firm cheese works in place of a crumbling one; grate it instead.

Other versions of this dish

Source

The sweet potato crust method comes from Monique Volz's Spinach & Goat Cheese Quiche with Sweet Potato Crust at Ambitious Kitchen. Generalised here to take any filling.