Grab a slice of this delicious bacon leek and sweet potato quiche with your favourite salad sides, for an easy simple lunch.
I'm a huge fan of crustless quiche. It's always a perfect dish to make for lunches for the week, you can make it up in advance and it can easily be varied with different fillings and then all you have to do is grab a slice and enjoy. It's perfect hot or cold too, which means if you run a busy work schedule, you don't need to worry about trying to find heating facilities to warm this up.
In the summer I always make a crustless quiche to take with us on a picnic or day out, because of the eggs they have a good source of protein and are really filling and high satiety, which means it doesn't feel like I am missing out when there are lots of yummy foods on offer at a picnic or get together.
This bacon leek and sweet potato quichequiche has just the perfect combination of fillings - bacon and leeks just pair together amazing, and that lovely sweetness of the added sweet potato, means you really won't miss out on the usual crust you expect with a quiche.
Then, of course, there is that tempting golden cheese topping, a quiche even a crustless one, just has to have some kind of cheesy topping, right? Here I use a good quality cheddar and just grate it on the top.
If you love recipes like this bacon leek and sweet potato quiche because of how handy they are for lunches, you must check out some of these other amazing quiches:
- Spiralled Zucchini Quiche
- Breakfast Quiche
- Tuna and Sweetcorn Mini Quiches
- Butternut Squash and Red Pepper Quiche
- Salmon and Broccoli Quiche
- Ham and Broccoli Quiche
- Chicken and Spinach Quiche
- Artichoke, Parmesan and Spinach Quiche
- Cheeseburger Quiche
or head on over to my FULL RECIPE INDEX with over 700+ delicious Slimming Eats recipes and fully searchable by meal type, ingredients etc.
Don't worry if you are not a fan of cottage cheese, you really won't even notice this bacon leek and sweet potato quiche has cottage cheese in it because we blend it until smooth with the eggs. I like to use my Nutri Ninja Blender with Auto IQ to blend the cottage cheese and eggs. This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once completed with this amazing kitchen gadget.
Don't worry though if you don't have a full-size blender like mine. A stick immersion blender, like this Koölle Electric Powerful 3-in-1 800 Watt Hand Stick Blender will work just as well.
HOW CAN I ADD A ⅓ VEGETABLES TO THIS BACON LEEK AND SWEET POTATO QUICHE?
There are already some vegetables included in the quiche with those yummy leeks, you could also swap out the sweet potato for butternut squash, just to increase those vegetables even further. I love to serve this bacon leek and sweet potato quiche with a mixed salad of baby greens, carrot ribbons and beetroot. I'm totally obsessed with beets at the moment, just can't seem to get enough of them.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS BACON LEEK AND SWEET POTATO QUICHE?
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Mixing Bowl
- Chopping Board
- Grater
- Santoku Knife (perfect knife for chopping veg)
- Wooden Spoon
- Frying Pan
- Oven Proof Dish or quiche dish
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Recipe Card
Crustless Bacon Leek and Sweet Potato Quiche | Slimming Eats
This recipe is gluten free, Slimming Eats and Weight Watchers friendly
WW Smart Points - 5 per serving (1 slice)
Ingredients
- 4 slices of lean bacon (all fat removed), chopped
- 300g (10.5oz) sweet potato, peeled and chopped (or butternut squash)
- 2 leeks, sliced
- 1 small red onion
- pinch of sweet paprika
- 300g (10.5oz) of cottage cheese
- 4 eggs
- salt and black pepper
- 90g (3oz) of strong cheddar
- cooking oil spray
Instructions
- Add the cottage cheese and eggs to a blender and blend until smooth, set aside
- Preheat oven to 180c/350f (gas mark 4)
- Spray a frying pan over a medium high heat with cooking oil spray
- Add the onion and bacon and fry until lightly golden
- Add in the leeks and sweet potato, some salt and black pepper to season, plus a pinch of sweet paprika and fry for a further couple of mins.
- Transfer to an oven dish or quiche dish and spread out evenly.
- Pour over the top with the cottage cheese and egg mixture and using a spoon, stir the vegetables so that the egg mixture goes fully to the bottom.
- Sprinkle over the top with the cheddar and bake for approx 30-40 mins, cheese should be nice and golden on top and quiche should be cooked all the way through.
- Allow to cool for approx 10 minutes before slicing.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 6 Serving Size 1 sliceAmount Per Serving Calories 248Total Fat 9.4gSaturated Fat 4.9gCholesterol 146mgSodium 566mgCarbohydrates 20.1gFiber 2.4gSugar 5.2gProtein 22.3g
Christy Marin says
Made this along side the lentil soup last night, really nice and looked so pretty! thank you very much!
Margaret says
This looks gorgeous although, I do not like any type of cottage cheese, is it well broken down when this is cooked or can you still feel its texture?
Jenny Robinson says
give it a go, u cud change the filling to any other veg just stick to same principles
Siobhan (Slimming Eats) says
hi there, if you blend up the cottage cheese with the eggs as instructed, you won't even know it has cottage cheese in it. Taste just like quiche without the pastry base 🙂 - enjoy!!
Jenny Robinson says
good and so easy, next time will add some mixed herbs
HP_Sauce says
I made this tonight and it was divine! Thanks so much for the recipe!
nichola richardson says
cant wait to try this thanks x
nichola richardson says
is it still ok without cheese on thanks?
Aileen Hampson says
what size flan dish did you use please?
Melanie Anne Ross says
Another hit... made this today for lunch and my partner stated, "we're definitely having that again" 🙂 x
Siobhan (Slimming Eats) says
Glad you enjoyed it 🙂
Sophie says
Is 400g cottage cheese correct. Was far too much for my dish and didn't set I don't know what I have Done?
Sarah says
Can you use quark instead of cottage cheese??
Shevy (Slimming Eats) says
Hi Sarah, I haven't tried, but as the cottage cheese is blended, it should work the same. Enjoy!
Sarah says
Made this today, absolutely gorgeous!! Using your recipe I made a 7” flan and another 5 mini quiche too
James Capstick says
This is very nice quiche. Falls apart a bit when just baked but once cooled a bit keeps its integrity.
Angela says
Made this today and it was an absolute hit. Delicious! Thanks for posting 🙂
Anna says
I made this tonight, was so good. I'm not a fan of cottage cheese but makes it a lovely texture. Added different veg to what I had in but was really good
Helen says
Lovely very impressed with it thank you for the recipe
Katy Gooch-Firmin says
Hi Siobhan
I have just made this today, very delicious. I used Butternut Squash as that is what was left in the fridge and I only had about 230g of cottage cheese but it still tasted greats.
My husband doesn't like the sweetness of sweet potato or butternut squash - could I make this with regular potato?
Siobhan (Slimming Eats) says
Yep sure regular potato will work fine.
Jane says
Hi
Can you freeze this quiche please?
Siobhan (Slimming Eats) says
yes I have frozen it before with no issues. I defrost fully in the fridge and then reheat in the oven.
Margaret says
This is amazing, I detest cotteage cheese, however, whne blitzed with the eggs, you would never know. I make double now as it freezes really well, I do drain any liquid off before putting in the quiche pan, that way it doesnt fall apart as easy. When cool, I divide into 4 portions per quiche & freeze individually. If I take out a portion in the morning its ready to reheat at lunchtime to go along with a salad. I just put microwave on at a lower power and heat for a few minutes. Still one of my all time favourites!!!