Pea-and-broad bean quiche with sweet potato crust
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- Abigail Donnelly
- 12
- Easy
- Meat-free
- 15 minutes
- 45 minutes
- Woolworths Signature Series Duncan Savage Sauvignon Blanc 2018
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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
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