Quiche with sweet potato crust

Make summer hosting a breeze with this summer dessert that has no match!

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.

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