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Crustless Quiche

Crustless Quiche

Preparation Time |20 mins

Cooking Time | 60 mins

Servings | 6-8

This superfood quiche uses sweet potato as the "pastry" base and is packed with nutrients, protein and amino acids. It's absolutely scrumptious and so versatile because you can play around with the fillings as much as you like.


Sweet Potatoes

There's two ways you can prepare your sweet potato pastry, it totally depends what floats your boat!

Option 1

Prick your sweet potatoes with a sharp knife and pop them in your air fryer or oven at 200 degrees for 35 minutes or so (until they are soft). Chop them in half and squeeze out the middle into a bowl (discard the skins - my dogs loved these!). Add a knob of butter, a good pinch of Celtic sea salt and mash. Once mashed, line your quiche tray with sweet potato, like you would with pastry. Ensure you leave enough room for your quiche fillings. Pop your sweet potato pastry into a preheated oven (180 - 200 degrees) to crisp up (around 25-30 minutes should do it). It won't completely firm up like pastry, but it will hold everything in place.

Option 2

Peel your sweet potatoes and thinly slice width ways to give you circles. Pop your potato in a bowl, drizzle a little olive oil and sprinkle with salt. Arrange your potato in your quiche pan, lining the bottom and sides (a bit like a gratin). Pop your potato into the oven for 20 minutes or so, until your potato starts to crisp up.

The Filling
Step 1

Chop your kale (remove from the stalks), onion, pepper and grate your courgette. Over a medium heat, melt your butter and coconut oil in a large frying pan or Wok. I use both butter and coconut oil because I find it helps to keep the butter from burning.

Step 2

Sautee your onion until it becomes soft and add in your pepper. Cook for a further 5 minutes or so until your pepper softens up.

Step 3

Meanwhile, de-stalk your thyme, chop your garlic and add to the pan, along with your smoked paprika - stir through. Lower the heat slightly if your herbs start to catch. (You can cheat and use jarred herbs).

Step 4

Next, add your chopped kale and stir through until is starts to soften slightly. Season with salt and pepper. Once you're happy, remove from the heat and stir through your cherry tomatoes.

Step 5

Grate your cheddar cheese and crumble your feta into a bowl. Crack your eggs and stir through the cheese. Add your collagen and stir again until dissolved.

Step 6

Decant your veggies into your sweet potato lined quiche tray.

Step 7

Pour your cheese and egg mixture on top, carefully mixing it with your veggie filling.

Step 8

Pop your quiche back into the oven for 25-30 minutes until the top of your quiche starts to brown.

Step 9

Eat hot or cold.


  • 6 organic Eggs
  • 3 large scoops of Collagen
  • 150g grated Cheddar Cheese
  • 100g of Feta
  • 2 Sweet Potatoes
  • 8- 10 Cherry Tomatoes
  • Two good handfuls of Kale
  • 1 Red Pepper
  • 1 Red Onion
  • 1 grated Courgette
  • 1 1/2 tsp of Fresh Thyme
  • 4 cloves of Garlic
  • 2 tsp of Smoked Paprika
  • Celtic Sea Salt
  • Black Pepper
  • A knob of Butter
  • A knob of Coconut Oil

NB* You can use veg of your choice -whatever is floating around in your fridge. You may also want to add ham or smoke salmon- it's completely up to you!

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