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:

  1. Spray a non-spring form tin lightly with oil. 
  2. 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. 
  3. Bake at 180 degrees celsius for about 20 minutes. Set aside. 
  4. 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. 
  5. Whisk your eggs, egg whites, milk and seasoning. Here is where I would add the pesto. 
  6. Place green veggie mix on top of your sweet potato crust then pour in the egg mixture. 
  7. Crumble feta or gorgonzola over the top and top with additional grated cheddar (optional). 
  8. 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. 

 

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Responses

    1. Gibble Post author

      It did actually – I was surprised too. Next time I will perhaps get bigger sweet potatoes (or potatoes) so that the slices are larger as mine shrunk after baking them, so there was less surface area on the bottom and sides.

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