This quiche is super easy to make and I’ve been making it constantly for the past couple of weeks since I first created this recipe and enjoying it for breakfast and lunch with some rocket, grated carrot, spring onions and cucumber. The vegetable base means it’s suitable for any dietary requirements and as with all my recipes it’s gluten free! From a nutritional point of view it is also free from any processed ingredients and it’s naturally packed full of vitamins A, B6, B5, manganese and potassium, as well as fibre, protein and most importantly – taste!
I did one quiche with a beetroot base and a second quiche with a sweet potato base and they were both delicious, and I’ve made it in the past with a mixture of both sweet potato and beetroot and it worked really well and gave an extra bit of colour to the dish. The recipe I’ve shared with you today is for the sweet potato base but if you fancy the beetroot, just interchange the sweet potato for fresh beetroot.
The white lumps are coconut oil that have solidified slightly incase you are wondering 😉
Two proud quiches sitting side by side; one has a beetroot base and the second quiche has a sweet potato base.
I made it over the Easter weekend for a friend and business partner’s high tea party where everyone brought a dish and it got polished off in minutes with everyone asking for the recipe, so ladies, as promised, here it is 🙂 Healthy can be so tasty and this is a shining example of a dish that is a real crowd pleaser!
I hope you love it!
All the healthy best,
- 2 medium sweet potatoes
- 1 tablespoon coconut oil
- 8 organic eggs
- 1 handful parsley, roughly chopped
- 1 small white onion, finely sliced
- 150g fresh spinach
- 100g feta
- Salt and black pepper to taste
- Preheat the oven to 180°C/ 356°F.
- Peel the sweet potato and chop off the ends and then using a sharp knife or mandoline cut the sweet potato into thin slices.
- Melt 1 tablespoon of coconut oil on the hob until liquid and then evenly coat the sweet potato slices in the oil until lightly coated.
- Layer the slices of sweet potato on top of each other in a fan-like shape over two medium-sized quiche dishes (mine were both 7.5 incehes wide) or 1 large quiche dish so the sweet potoato pieces overlap each other and eventually cover the base of the quiche(s).
- Cut the remaining sweet potato slices in half and layer the pieces along the sides of the quiche dish(es).
- Bake for 20 minutes in the oven.
- Whilst the sweet potato base is baking, add the onions and a teaspoon of coconut oil to a pan on a medium heat and fry for 3-4 minutes until the onions begin to cook through. Add the spinach to the pan and heat until the spinach has fully wilted, this should take around two minutes.
- Remove from the heat and in a separate bowl, whisk the eggs, crumble the feta in and then add the parsley, cooked onions and spinach. Stir and season to taste with salt and pepper.
- Once the sweet potato bases are out of the oven, gently pour the egg mixture into the base and place in the oven for 30 minutes until golden.
- Serve hot or cold.