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.

INGREDIENTS

• 2 medium gold sweet potato

• 1 tbsp olive oil

• 1 leek, pale section only, thinly sliced

• 120g baby spinach leaves

• 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 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.

Source: Taste.com.au