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