I love a quick and easy recipe that is filling and delicious. The base is a nice change from a pastry and a lot healthier. I love picking green vegetables from my organic green house in Winter. Washing them well and making sure there is no slugs in them. The eggs are from my chickens.
Sweet Potato Base,Vegetable Quiche Recipe -GF
serves 5 - 6
Oven dish - 20cm by 30 cm - approximately
3 large sweet potatoes - washed and sliced thinly
5 cups of vegetables - cut small - broccoli, spinach, silver beet, leek, onion, corn, pea's ( I used some frozen vegetables as well as greens from my green house)
15 - 20 eggs - whisk and season with salt and pepper
Parmesan cheese for the top
Method
1 - Place your sliced sweet potato in a pot and cover with water. Bring up to the boil and simmer for about 3 minutes or until just tender. Drain, rinse with cold water, to stop it cooking more and then drain. Cool.
2 - Grease your dish and line it with your sweet potato, at least 3 layers or more.
3 - Lay the vegetables on top and then pour in the whisked egg. Press down so the egg comes close to the top.
4 - Sprinkle your cheese on top.
Bake 180 c for about an hour or more, until the middle is set.
After greasing your dish, line it with the slightly cooked sweet potatoes.
Place the vegetables into the dish and pour in your eggs. Press down slightly.
Grate your cheese on top.
Bake until the egg has set in the middle.
Serve and enjoy
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