Healthy Garden Quiche (Flourless Crust)

It is a completely flourless recipe.
The Garden quiche made with a scrumptious sweet potato crust makes it a gluten-freeoption for quiche lovers.   

A very rustic-looking dish that is packed with the goodness of eggs, milk, and a whole range of colourful veggies like, spinach, mushrooms, green capsicums, cherry tomatoes and more.

The usual flour-based crust, is being replaced by a base made out of sweet potato slices and the filling is wholesome and nutritious.  All this with a dash of Italian herbs and cheese to top it all!

Perfect for a Sunday morning breakfast with your family.

 Healthy Garden Quiche with Flourless Crust

(Prep Time: 20 minutes     Cook Time: 45 minutes )

Ingredients:

• Cooking spray
• 1 large sweet potato, cut into thin slices
• 1 tsp olive oil
• 1 tbsp chopped garlic
• ¼ cup green capsicum diced
• 1 tbsp mixed Italian herbs
• 1 large white onion, diced
•  5 cherry tomatoes  diced
•  1 cup spinach
•  ¼ tsp salt
•  8 to 10 Chicken cocktail sausages (optional)
•  Freshly ground black pepper
•  4 large eggs
• ¼ cup milk
• 2 -3 cubes of cheese (I used cheddar cheese)  You can use goat cheese of feta too!

Method :

To make the sweet potato crust :

• Preheat oven to 180 deg C.
• Grease the pie dish with nonstick cooking spray.
• Add the sweet potato slices all around the base (as the photo shows in the picture above). Cut some in half if you need them to fit on the sides.
• Spray the sweet potatoes with additional nonstick cooking spray.
• Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes.
• In the meantime prepare the filling for the quiche.

To prepare the veggie filling :

• Heat a pan and add olive oil.
• Add in chopped garlic, onion and diced tomato; saute for a few minutes. Then add spinach, mushroom, chicken cocktails and the tomatoes.
• Saute for another minute, or until spinach wilts. Remove from heat and set aside to cool.
• In a medium bowl, whisk together eggs, milk, salt and pepper.
• Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top.
• Sprinkle cheese crumbles on top along with an additional sprinkle of salt and pepper.
• Bake in the preheated over at 180 deg C for 45 minutes or till done the top of the quiche looks firm and done.
• Cool the baked quiche for a few minutes and cut into slices and serve.
• Bake for 30-45 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Quiche should be stored covered in the fridge for 5-7 days.