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Deliciously URS : The Recipe Lab by Greta Fernandes

This is a completely flourless recipe.

It looks rustic and is wonderfully healthy. 

The quiche base is made with sweet potato and the filling is wholesome and nutritious. It has eggs, milk and a beautiful range of colorful veggies – Spinach, mushrooms, green capsicums, cherry tomatoes (you could add some more of your favorite veggies).

All this with a dash of Italian herbs and cheese to top it all!

The Garden quiche made with a scrumptious sweet potato crust makes it a gluten free option for quiche lovers.

It is easy, low carb, healthy and also perfect for customizing with your favorite veggies and makes a wonderful, protein-packed breakfast or brunch! 


  • 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 
  • 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 the oven to 180 deg C.
  •  Grease the pie tin with nonstick cooking spray.
  • Add 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.
  • While sweet potato crust is baking prepare the veggie filling

Method :

➢ To make the sweet potato crust :

  • Heat a pan and add olive oil.
  • Add in chopped garlic, onion and diced tomato; saute for a few minutes. 
  • Then add spinach, mushrooms 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 oven at 180 deg C for 45 minutes or till the top of the quiche looks firm and done.
  • Cool the baked quiche for a few minutes and cut into slices.

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

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