This grated kumara crust is a tasty gluten-free alternative to pastry. Change up the filling ingredients depending on whatever you have on hand.
Ingredients
For the quiche
- 1 tablespoon cooking oil
- 1 onion — finely diced
- 150g bacon — chopped
- 2 cups baby spinach
- 4 eggs
- ⅓ cup cream
- 1½ cups grated tasty cheese
- Ground black pepper, to taste
- 2 tomatoes — sliced
For the kumara crust
- 2 large kumara (about 800g) — peeled and coarsely grated
- 2 teaspoons cooking oil
Method
For the kumara-crust quiche
- Preheat the oven to 210°C (190°C fan bake). Grease a 22cm-diameter round pie dish with a springform base.
- To make the Kumara Crust, press the grated kumara onto the base and up the sides of the pie dish. Drizzle with the oil and bake for 20 minutes.
- Remove from the oven and reduce the oven temperature to 190°C (170°C fan bake).
- To make the quiche, heat the oil in a large pan over a medium heat. Add the onion and bacon and sauté, stirring frequently, for 4–5 minutes.
- Add the spinach and stir until wilted. Remove from the heat and set aside.
- Whisk the eggs, cream and half the cheese in a large bowl. Stir in the spinach mixture and season with pepper.
- Pour into the crust and top with the remaining cheese and the sliced tomato.
- Bake for 20–25 minutes or until the filling is set.