Recipes of the lockdown: Spring Super veg quiche

Spring Super Veg Quiche

Serves 4

Ingredients:

• 2 medium sweet potatoes
• 1 tbs olive oil
• 1 leek
• 120g spinach leaves
• 1/2 bunch broccolini
• 1/2 cup broad beans
• 1/2 cup  frozen peas
• 50g snow peas, halved lengthways
• 50g sugar snap peas, halved lengthways
• 8 eggs
• 125ml thickened cream
• 100g goat’s cheese, or feta if you prefer

Method:

• Preheat oven to 200°C fan forced and grease your quiche dish, if you don’t have a round quiche dish, a cake tin will do the job. Use a mandolin or sharp knife to slice the sweet potatoes crossways into thin slices. Place in a large bowl and drizzle with half the oil and season with salt and pepper. 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 and bake for 20 mins or until the sweet potato is tender. Reduce oven to 160°C.
• Heat the remaining oil in a frying pan over medium heat. Add the leek, cut-side down, and cook for 1 min each side until lightly golden then transfer to a plate. Add the spinach to the pan and cook, tossing occasionally, for 2 mins or until spinach just wilts then transfer to a bowl. Place baby broccoli, broad beans and the combined peas in a heatproof bowl and pour over enough boiling water to cover, let sit for 30 seconds then drain.
• Combine cream and eggs in a large bowl and whisk until well combined, season with salt and pepper. Arrange the spinach, leek, baby broccoli, combined peas, broad beans and goat’s cheese in the sweet potato crust. Pour over the egg mixture and bake for 30-35 mins until eggs are just set. Set aside to cool for 5 minutes then serve.

  Bon Appétit