Sweet Potato Quiche with Grilled Vegetables
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Have you ever made a quiche with a sweet potato base? Well, I hadn’t until I made this recipe. It’s a much healthier option than the ready-made puff pastry dough from the supermarket. And probably a lot tastier too. Fill it with roasted, seasonal veggies and enjoy!
Ingredients for 4 servings
For the base
400 g sweet potato
1½ tbsp flour
1½ tbsp oil
Pepper
For the filling
2 bell peppers
1 calabash
2 onions
4 eggs
300 ml milk
200 g cheese
Pepper
Salt
1. Preheat the oven to 180°C. Line a baking sheet and a baking pan with parchment paper or grease them well.
2. Prepare the filling. Cut the bell peppers, calabash and onions roughly. Place them on the lined baking sheet and drizzle with oil. Roast for 30 minutes, stirring occasionally to ensure that the veggies roast evenly.
3. Make the base. Peel and grate the sweet potatoes. Add the flour, oil and pepper and mix well with your hands. Cover the bottom and sides of the baking pan with the mixture. Bake for 20 minutes.
4. Transfer the roasted vegetables to the baking pan.
5. Mix the eggs, milk, pepper and salt and pour over the roasted vegetables.
6. Grate the cheese and divide over the quiche.
7. Bake 40-45 minutes until the filling has set.
The above recipe has been taken from Cooking in Zambia by Teuntje de Glee, visit the author's website here to get your own copy of the cookbook. Paper copies of the book are also available at Greens&Grains.
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