Quiche with sweet potato crust
A delicious recipe for perfect summer dish that can be eaten hot or cold. Made with seasonal ingredients for a full flavour, this recipe is easy to make and will is best served with a side of tomato salad.
Ingredients
- 2 sweet potatoes
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 leek
- 1 spring onion
- 1 tbsp butter
- 50 g baby spinach
- 3 eggs
- 150 ml cooking cream
- ¼ tsp salt
- 1 tsp dried basil
- 60 g shredded goat cheese
Method
Thinly slice 2 sweet potatoes. Add 1 tbsp olive oil, 1 tsp salt, ½ tsp pepper and mix well. Grease a 24 cm pie pan and cover it with overlapping sweet potato slices. Place in the oven and bake at 200 °C for 20 minutes. Thinly slice 1 leek and 1 spring onion. Melt 1 tbsp butter in a large skillet. Sautee leeks and spring onions for 5 minutes. Add 50 g baby spinach and sautee for 2 more minutes. Add 3 eggs to a separate bowl. Pour in 150 ml cooking cream, add ¼ tsp salt, 1 tsp dried basil and whisk. Add sauteed vegetables to your egg mixture and stir. Pour into slightly cooled sweet potato crust and spread evenly. Top the quiche with 60 g shredded goat cheese. Bake for 20 minutes at 180 °C, cool slightly and serve.