Spring veg quiche with sweet potato crust
We’ve refreshed the classic picnic favourite. This veggie quiche has a sweet potato crust and is loaded with fresh greens - delicious!
Start by preheating the oven to 200 degrees Celsius. Grease a 24cm round fluted quiche dish. Use a vegetable peeler to peel the sweet potatoes. Cut them crossways into 1 mm thick slices using a mandolin or sharp knife. Place sweet potato in a large bowl and drizzle over half the oil and season with salt and pepper. Toss to coat.
Arrange the sweet potato, overlapping slightly, in 3-4 layers over the base and sides of the dish, allowing the sweet potato to extend above the side. Place the dish on a baking tray and bake for 20 minutes or until the sweet potato is tender. Reduce the oven to 160 degree Celsius. Meanwhile, heat the remaining oil in a medium frying pan over medium heat. Add the leek, cut-side down, and cook for 1 minute each side or until light golden.
Add the spinach and cook, tossing, for 2 minutes or until just wilted. Transfer to a bowl. Next, place the baby broccoli, broad beans and combined peas in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 30 seconds, then drain well. Place the eggs and cream in a large bowl. Season with salt and pepper, then whisk until well combined.
Arrange the spinach, leek, baby broccoli, combined peas, broad beans and goat’s cheese over the sweet potato crust. Pour over the egg mixture and pop in the oven to bake for 30-35 minutes or until the egg mixture is just set and the sweet potato crust is golden brown. This stunning spring quiche showcases the very best of in-season veggies. Serve it up for an easy lunch or dinner.
Serves
4
Prep
15m
Cooking
55m
Ingredients
- 2 medium gold sweet potatoes
- 1 tbs olive oil
- 1 leek, pale section only, thinly sliced
- 120g pkt Coles Australian Baby Spinach
- 1/2 bunch baby broccoli
- 1/2 cup (60g) frozen broad beans, thawed, peeled
- 1/2 cup (60g) frozen peas
- 50g snow peas, halved lengthways
- 50g sugar snap peas, halved lengthways
- 8 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (125ml) thickened cream
- 100g goat’s cheese
Method
STEP 1
Preheat oven to 200°C. Grease a 24cm (base measurement) round fluted quiche dish. Use a mandolin or sharp knife to slice the sweet potatoes crossways into 1mm-thick slices. Place in a large bowl and drizzle with half the oil. Season. Arrange the sweet potato, overlapping slightly, in 3-4 layers over the base and side of the prepared dish, allowing the sweet potato to extend above the side. Place on a baking tray. Bake for 20 mins or until the sweet potato is tender. Reduce oven to 160°C.
STEP 2
Meanwhile, heat the remaining oil in a medium frying pan over medium heat. Add the leek, cut-side down, and cook for 1 min each side or until light golden. Transfer to a plate. Add the spinach to the pan and cook, tossing occasionally, for 2 mins or until spinach just wilts. Transfer to a bowl.
STEP 3
Place baby broccoli, broad beans and the combined peas in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 30 secs. Drain.
STEP 4
Whisk the egg and cream in a large bowl until well combined. Season.
STEP 5
Arrange the spinach, leek, baby broccoli, combined peas, broad beans and goat’s cheese over the sweet potato crust. Pour over the egg mixture. Bake for 30-35 mins or until egg mixture is just set.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
