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Spring veg quiche with sweet potato crust recipe
Spring veg quiche with sweet potato crust recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Vibrant spring vegetable quiche - perfect for any meal!
Ingredients:
  • 2 medium gold sweet potatoes
  • 1 leek, pale section only, thinly sliced
  • 120g baby spinach leaves
  • 1/2 bunch baby broccoli
  • 60g broad bean
  • 60g pea
  • 50g snow peas, halved lengthways
  • 50g sugar snap peas, halved lengthways
  • 8 eggs, lightly whisked
  • 125ml thickened cream
  • 100g goat’s cheese
Instructions:
  • 1. Preheat oven to 200°C. 2. Grease a 24cm round fluted quiche dish. 3. Using a mandolin or sharp knife, slice the sweet potatoes into 1mm-thick slices. 4. In a large bowl, toss sweet potato slices with half of the oil and season. 5. Layer sweet potato slices in the prepared dish, slightly overlapping in 3-4 layers, extending above the sides. 6. Place the dish on a baking tray and bake for 20 mins until sweet potatoes are tender. 7. Reduce oven temperature to 160°C.
  • In a medium frying pan over medium heat, heat the remaining oil. Place the leek cut-side down and cook for 1 minute on each side until light golden. Transfer to a plate. Add the spinach to the pan and cook, tossing occasionally, for 2 minutes until the spinach just wilts. Transfer to a bowl.
  • Place the baby broccoli, broad beans, and peas in a heatproof bowl. Cover with boiling water and let sit for 30 seconds. Drain before using.
  • Combine the egg and cream in a large bowl, whisk until thoroughly mixed, then season to taste.
  • Layer the spinach, leek, baby broccoli, peas, broad beans, and goat’s cheese on top of the sweet potato crust. Pour the egg mixture over the ingredients. Bake for 30-35 minutes or until the egg mixture is cooked through.

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