Broccoli Quiche with Sweet Potato Crust
- Preparation: 30min
- Cooking Time: 30min
- Serves: 4-6 Slices
INGREDIENTS
Crust
– 1 sweet potato (thinly sliced with a mandolin).
– Sea salt and pepper
Filling
– 6 large eggs
– 1/3 cup milk
– 1/2 cup grated gruyere cheese
– 2 tablespoons Frantoio EVOO (+ extra for brushing)
– 1/2 cup diced onions
– 2 cloves garlic (minced)
– 1 bunch of baby broccoli (trimmed and sliced)
METHOD
Step 1
Preheat oven to 150°C. Line a 23cm round springform pan with baking paper.
Step 2
Arrange the sweet potato slices on the bottom of the pan, overlapping and extending to the sides to form the crust.
Step 3
Brush the sweet potato slices with EVOO. Season with salt and pepper. Bake for 20 minutes until tender.
Step 4
Meanwhile, whisk the eggs, milk, cheese in a bowl. Season.
Step 5
Heat a frying pan with remaining EVOO, brown the sliced onions and garlic. Add in broccoli and cook for 4 minutes.
Step 6
Spread the broccoli mixture over the cooked crust. Pour the egg mixture over the crust. Bake for 30 minutes until the egg mixture puff up and is set.
Serve quiche hot.
