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Thinly slice the sweet potato and cover the bottom of a quiche dish, overlapping the edge so they interlock as much as possible. Bake in an oven preheated to gas mark 5/190c for 15 minutes until the sweet potato starts to brown slightly.
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Dice the red onion and fry until browned, add spinach to the pan with about a tablespoon of water and let it wilt, this will take about 1-2 minutes.
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Once the sweet potato has softened remove from the oven and scatter over the red onion and spinach. Peel and grate the carrot over the top too.
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Beat the eggs, quark (or cream cheese),paprika, onion granules and salt together then pour over the vegetables. Lightly shake to make sure it is distributed all the way through the dish.
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Return the dish to the oven fro 20-25 minutes until the eggs have cooked through and the quiche is browned on top. Slice and serve.
Gluten Free Sweet Potato Crusted Vegetable Quiche
Back to all recipes.Quiches don't have to have a pastry crust, there are so many other alternatives that are much more nutritious and less calorie, it doesn't have to be crustless either. This veg quiche used sweet potato as a crust making it naturally gluten free, super tasty and great for work lunches or to take on picnics.
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 40 Mins
- This recipe makes 8 Servings
This recipe contains:
- Dairy
- Egg
Method
Nutritional Information (Per serving)
Cals
Calories
78
Carbs
9g
Fibre
2g
Fat
3g
Sugar
3g
Protein
5g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
You can also used sliced courgette as the pastry part!
Alice19th February 2019
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