Kumara-crust quiche




Prep Time


Cook Time

This grated kumara crust is a tasty gluten-free alternative to pastry. Change up the filling ingredients depending on whatever you have on hand.



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


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.