On the table in: 70mins (Prep: 15mins Cook: 55)
Serves: 4
Difficulty: Easy
Ingredients:
Nutritional Information
-
2338 kj ENERGY
-
31g FAT TOTAL
-
14g SATURATED FAT
-
13g FIBRE
- 29g PROTEIN
-
352mg SODIUM
-
17g CARBS (SUGAR)
-
36g CARBS (TOTAL)
All nutrition values are per serve
Instructions:
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.
Chef’s suggestions:
We would like to acknowledge that this recipe was sourced from Tase.com.au on 10th Sep 2020
https://www.taste.com.au/recipes/spring-veg-quiche-sweet-potato-crust-recipe/wxoopr5k?r=healthy&h=Healthy