Festival Recipe
SWEET POTATO BASED QUICHE
Recipe by Nathalie Lennon
- Serves6, keeps well when refrigerated.
Ingredients
Crust Ingredients:
- 380g (raw weight) Sweet Potato
- 2 Eggs
- 120g Oat Flour (milled oats in processor)
- 1 tsp Baking Soda
- Fresh Parsley
- Olive Oil dash for coating baking dish
Filling Ingredients
- 4 Eggs
- 100ml Egg White
- 80 Milk
- 2 cups Chopped Spinach
- ½ Cup Feta Cheese
- ½ Cup Diced Cherry Tomatoes
- Turmeric & Seasoning
- 1 tbsp Freshly Chopped Basil, Parsley & Chives
Method
Pre cook the Sweet Potato by steaming or boiling diced cubes & allow to cool.
Pre heat oven to 180 degrees Celsius
Mash the cooked sweet potato very well.
Add the egg, oat flour, baking soda & parsley. Mix well until yo get a sticky texture.
Press into a round pie dish & bake for 20 mins at 180.
Allow to cool for at least 30 minutes before adding quiche ingredients.
Whisk together all quiche ingredients.
Pour over the centre of the crust & bake for 35-40 mins at 160 degrees (or until egg is set).
