It’s been a quichey couple of weeks in our house. And while the week’s menu plan didn’t set out to include quiche, I was struck with quiche-spiration as I scrolled through my Facebook feed this morning and saw this video from Cooking Light. I had everything I needed on hand, except for the baby spinach, so I replaced this with a mix of frozen spinach and fresh kale, and some gorgonzola instead of feta.
I made a couple of errors with this quiche.
Firstly, I forgot to add pesto. You see originally we were going to have leftover roast pork belly made into fajitas tonight. But since I felt so meated out from last night’s roast pork belly I suggested to the kids that we have a veggie pasta tonight in line with our usual Meatless Monday routine. Sassy requested pesto pasta, so I had brought out a tub of frozen pesto to defrost for the pasta. I thought this could very easily work itself into the quiche instead…
Second, I used my spring-form tart tin for the quiche. Very smart when you are not baking a usual piecrust, because the filling is going to not leak out of the spring-form tart tin right?
Lucky that I’m flexible and a great problem solver. Quiche was rescued and hopefully the kids will devour it.
Ingredients (loosely adapted from Cooking Light)
For the crust: 2 medium sweet potatoes, thinly sliced
For the veggie filling:
- 1/2 purple onion
- 1 leek, white part only – chopped
- 4 stalks of kale, leaves only – chopped
- 2 handfuls of frozen spinach, defrosted and chopped
For the other filling:
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper
- 4 large eggs, 2 egg whites
- gorgonzola, crumbled
- grated cheddar (for the top, optional)
What to do:
- Spray a non-spring form tin lightly with oil.
- Layer sweet potato slices on the bottom (overlapping) and then cut some into semi-circles to do the sides of the tin. Spray lightly with oil again.
- Bake at 180 degrees celsius for about 20 minutes. Set aside.
- Bring your frying pan up to medium heat and then with a few drops of olive oil, lightly fry the onion, leek until translucent. Add in spinach and kale. Lightly fry until just wilted. Set aside.
- Whisk your eggs, egg whites, milk and seasoning. Here is where I would add the pesto.
- Place green veggie mix on top of your sweet potato crust then pour in the egg mixture.
- Crumble feta or gorgonzola over the top and top with additional grated cheddar (optional).
- Bake at 190 degrees celsius for approximately 35 minutes. Check if your top is browning, and if so, cover with foil for remainder of time in oven.




