Photo of Sweet potato, corn and bacon quiche by WW

Sweet potato, corn and bacon quiche

6 - 10
PersonalPoints™ per serving
Total Time
1 hr 50 min
30 min
1 hr 20 min
We've created a healthier alternative to regular quiche by using sweet potato to add flavour and texture.


Orange sweet potato (kumara)

180 g, peeled, cut into 2cm pieces

Shortcut bacon

90 g, (buy 100g), fat trimmed, finely chopped

Green shallot(s)

2 individual, thinly sliced

Filo pastry

4 sheet(s)

Canned corn kernels in brine, rinsed, drained

2 125g can

Reduced fat feta cheese

50 g, crumbled


6 medium

Skim milk

¼ cup(s), (60ml)

Coral lettuce

50 g, torn

Snowpea sprouts

30 g, trimmmed


5 individual, trimmed, thinly sliced


1 small, cut into matchsticks

Fat-free dressing

1 tbs, French

Oil spray

6 x 3 second spray(s)


  1. Preheat oven to 170°C. Line a baking tray with baking paper. Arrange sweet potato in a single layer on prepared tray. Spray with oil, bake for 30 minutes or until tender. Cool.
  2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add bacon, cook for 3 minutes. Add shallots, cook for a further 2 minutes. Place corn on paper towels to remove excess moisture.
  3. Lightly spray a 20cm springform tin with oil and set aside. Lightly spray one sheet of pastry with oil. Place another sheet on top of it at a 90° angle and lightly spray, then the next sheet at 45° and lightly spray again. Layer remaining sheets of pastry in the same manner but in the opposite direction.
  4. Carefully ease pastry into prepared tin, folding the overhanging pastry into the side of the pan.
  5. Fill pastry shell with sweet potato, bacon, corn and feta. Whisk eggs and milk in a medium bowl, the season to taste with salt and freshly ground black pepper. Pour egg mixture over filling. Bake for 50 mins or until quiche is set and golden brown.
  6. Combine lettuce, sprouts, radish and carrot in a large bowl. Drizzle with dressing and toss to combine. Cut quiche into wedges and serve with salad.
  7. Cut quiche into wedges and serve with salad.