Sweet Potato Crusted ‘Angelic’ Quiche

This is a perfect recipe for the quiche lover who is seeking a slimmed down version, hence the name ‘Angelic’. Substitute the traditional pastry base with all it’s fat and calories (delicious, but not good for the waistline) for a crust made from thinly sliced sweet potatoes. It’s excellent for breakfast, lunch or a light dinner. Stores well in the fridge for up to 4 days.

Inspiration for this recipe came from two places: first off thanks to my friend Jody who when suddenly faced with the dilemma of what to cook for her son (recently diagnosed with a gluten allergy), came up with this genius idea. I went on to slim down the filling, without losing the richness and flavor you enjoy from a quiche. I’ve been ‘loosely’ following the Slimming World eating plan to shed some excess pounds that somehow attached themselves to me! Their recipe for crustless quiche is delicious but I’ve tweaked it just a little without adding any extra “syns” as they call them. What you get my friends is the taste and mouthfeel of a creamy, rich custard with the satisfaction of a “crust” that is made without pastry.

Notes: A mandolin makes easy work of this, but you could use the slicing attachment in a food processor. Otherwise carefully, thinly slice the sweet potato using a sharp chefs knife. A large potato will easily cover a 8″ pie plate with some leftover. I have individual pie plates and make some extra single serve pies with them.

Method: The photos explain better than alot of words!

Thinly slice a peeled, sweet potato into 1/8″ slices. Spray a pie or quiche plate with olive oil, or a non stick cooking spray and layer in the slices. Spray the potato crust with a light mist of oil.

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In a preheated oven (350 degrees F), prebake the crust for 10 minutes. The slices will shrink slightly and leave small gaps, but no problem; carefully rearrange them to cover as much of the pie plate as you can. It doesn’t matter if there are any small gaps as the custard, when cooked, will hold the quiche together.

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Prepare your filling:

Here’s just a few ideas: Cooked or roasted vegetables of any kind – just chop them into 1/2″ cubes or slices so they can be evenly distributed throughout the pie. Caramelized onion, sauted and chopped spinach. Cooked bacon, sausage or ham – cubed. Flaked cooked salmon or chopped smoked salmon. Your favorite cheese, crumbled or shredded.

Prepare the custard:

Plenty to fill an 8″ pie dish.

Jody's farm fresh eggs

4 large Eggs
1/2 cup Cottage Cheese (low fat or regular) *see cook’s note below
Salt and Pepper
1 teaspoon Garlic or Onion Powder (optional)
2 tablespoons minced Fresh Herbs (like chives, parsley, thyme)

Into a large bowl, break the eggs and lightly beat using a whisk. Pass the cottage cheese through a sieve, using the back of a metal spoon to push the cheese through the mesh making a thick creamy cheese that resembles Ricotta cheese. Beat this into eggs, season well with salt and pepper, add garlic or onion powder (if using) and fresh herbs.

Generously fill the crust with your chosen vegetables and protein (if using). Top with cheese (if using). Pour over the custard and bake in a preheated 350 degree F oven for about 30 minutes or until the custard has puffed slightly, is golden brown and almost set in the center when touched. Remove from the oven and leave to set up for about 15 minutes before slicing. Enjoy with a side salad as a delicious lunch or light dinner. Would also make a great breakfast.

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Cook’s notes: There are endless possibilities for fillings so be adventurous. I personally don’t use any extra cheese as the custard has a cheesy enough flavor to me, plus I’m eating lighter! If you don’t like cottage cheese, you could substitute with low fat or regular ricotta cheese, in which case you needn’t bother passing it through a sieve. If you have leftover custard, lightly oil or butter a ramekin, add some filling and top off with custard. Bake alongside the quiche in the oven for less time. It will be a crustless quiche but still tasty.

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