Recipe Spring veg quiche with sweet potato crust : Easy, Special and Delicious

Recipe Spring veg quiche with sweet potato crust : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Spring veg quiche with sweet potato crust. This Recipe Spring veg quiche with sweet potato crust : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Spring veg quiche with sweet potato crust was necessary 15m, cook 55m and serving 4. Attention: allergies Contains milk, sesame, egg and lactose.. Without having to wait long, let's just check the Recipe Spring veg quiche with sweet potato crust

This stunning spring quiche showcases the very best of in-season veg. Serve it up for an easy lunch or dinner.

12 Ingredients

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  2 medium gold sweet potatoes
  
  
  


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  1 tbsp olive oil
  
  
  


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  1 leek, pale section only, thinly sliced
  
  
  


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  120g baby spinach leaves
  
  
  


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  1/2 bunch baby broccoli
  
  
  


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  1/2 cup (60g) frozen broad beans, thawed, peeled
  
  
  


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  1/2 cup (60g) frozen peas
  
  
  


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  50g snow peas, halved lengthways
  
  
  


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  50g sugar snap peas, halved lengthways
  
  
  


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  8 eggs, lightly whisked
  
  
  


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  1/2 cup (125ml) thickened cream
  
  
  


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  100g goat’s cheese
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  Step 4
  
  
  
  
  Whisk the egg and cream in a large bowl until well combined. Season.
  
  
  


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  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.
  
  
  

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