Sweet Potato Crustless Quiche

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This Sweet Potato crustless quiche has a shell made from thinly sliced rounds of sweet potatoes. It is a great twist on a popular brunch (or supper) dish and its gluten-free too. Taken from our family book – Baby at the Table

Prep: 15 mins

Cooking: 30 mins

Difficulty: easy

Serves: 6-8

Ingredients

To buy:

1 large sweet potato 350-400g approx.

150 leftover cooked meat

100g feta or any hard cheese

300ml single cream

a handful Kale or fresh herbs

Store-cupboard essentials:

4 eggs

olive oil

salt & pepper

 

METHOD

PREHEAT the oven to 180°Cand grease a 20cm shallow pie dish with some olive oil.

SLICE the potato very thinly, and place in a bowl.

TOSS the sliced potato in a little olive oil and season with salt (omit if serving to baby) and pepper

LAYER the sweet potato across the bottom of the pie dish and around the edges to form a base

CUT the meat and cheese into small cubes and layer on top of the sweet potato

BLITZ/CHOP the kale to fine crumbs

BEAT the eggs and cream together, then add the kale crumbs

POUR the mixture gently into the prepared dish

BAKE for 25-30 mins, until set - don't overcook, as the eggs may scramble

LEAVE to cool slightly before serving - delicious hot or cold

Prep: 15 mins

Cooking: 30 mins

Difficulty: easy

Serves: 6-8

Ingredients

To buy:

1 large sweet potato 350-400g approx.

150 leftover cooked meat

100g feta or any hard cheese

300ml single cream

a handful Kale or fresh herbs

Store-cupboard essentials:

4 eggs

olive oil

salt & pepper

 

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