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Sweet potato, mushroom and spinach quiche

I had a hankering for quiche the other day, but not so much the pastry and then I had a bit of an epiphany. My kids didn't have high hopes, but in the end this was a massive win for all. It doesn't really take any longer than if you did use pastry and it packs a massive vegetable punch.


  • 2 sweet potatoes, grated
  • 1 egg
  • salt and pepper to taste
  •  200g mushrooms, sliced
  • 2 tbsp spring onion, sliced
  • 200g aged cheddar, grated
  • 250g frozen spinach
  • 8 eggs
  • big splash of milk
  • 1 tbsp olive oil


Preheat your oven to 220 degrees and line a spring form tin with baking paper. Mixed together the grated sweet potato, egg and salt and pepper. Press into the bottom and up the sides of the tin. Bake for about 35 minutes or until it starts to crisp a bit.

Meanwhile, fry up your sliced mushrooms with a tablespoon of olive oil. Once they start to brown, after about 5 minutes, add the sliced spring onion and frozen spinach. Cook until the spinach is completely thawed and the water in the bottom of the pan has evaporated. It will take about 10 minutes. Leave to cool.

When you take the crust out of the oven, turn the heat down to 180 degrees and then in a mixing bowl, add the remaining filling ingredients plus the veggies from your fry pan. Mix and poor into the crust.

Bake for 35 minutes, or until there is a nice golden colour on top.

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