Sweet potato quiche with asparagus

By Anita
  • Cook: 60 min
  • Servings: 4


  • 1 large sweet potato (300-400 g)
  • 35 green asparagus tops
  • 150 g Apetina® Classic Block
  • 1 small onion
  • 4 eggs
  • 3 dl milk
  • salt and pepper


Replace the traditional pie crust with thinly sliced sweet potato for a creative, tasty and healtier alternative.


Serve with a green salad sprinkled with fresh herbs.

A delightful quiche with a deliciously simple shell of sliced sweet potato. Asparagus combined with crumbled cheese, onions and eggs make this a summery dish that can be served hot or cold.

You can easily make the quiche a day ahead and just reheat it in the oven for 10 minutes at 180°C.

Preheat the oven to 200°C on the upper and lower heat setting.

Peel the sweet potato and slice thinly using either a mandoline or a sharp knife.

Cover the bottom and sides of a quiche dish with the sweet potato slices. Use 2-3 layers of sweet potatoes on the bottom.

Peel the onion, slice into thin rings and distribute all over the bottom of the quiche. Arrange the asparagus tops in a pretty pattern on top.

Beat together the eggs and milk and season with some salt and pepper, then pour over the veggies.

Top with crumbled Apetina and bake for approx. 40 min. until the filling is firm.

Let stand to set for 10 min. before serving.

Bon appétit!

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