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Pea-and-broad bean quiche with sweet potato crust

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

for the base:

2 T olive oil
4 sweet potatoes, peeled and cubed

for the filling:

2 T olive oil
1 shallot, finely chopped
6 free-range eggs
1/2 cup Greek yoghurt
1/2 cup cream
100 g blue cheese (or Gorgonzola)
110 g Woolworths broad beans
80 g Woolworths hand-shelled peas
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Grease a 30 cm quiche dish. To make the base, heat the olive oil in a large pan, then fry the sweet potato cubes until golden brown but slightly undercooked, 12–15 minutes. Press into the dish.
2. To make the filling, heat the olive oil in the same pan and fry the shallot until soft and translucent. Place on top of the sweet potato base.
3. Combine the remaining filling ingredients and pour onto the base. Bake for 30 minutes, or until set.

Find more quiche recipes here.

Photograph: Jan Ras

Food assistant: Bianca Strydom