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Recipe: Roast Sweet Potato, Broccoli & Basil Quiche

May 21, 2013

 Recipe: Roast Sweet Potato, Broccoli & Basil Quiche

Summary: This is a slightly unusual but delish group of flavours. I can’t take credit for this one, this is all Mummy Ask. As a shift worker she likes to make something like this to take to work for lunch. Of course you could substitute the veggies with what’s in your fridge. This is a fairly large quiche tin, it’s a great shape for lunchboxes as its easier to wrap than a wedge.

Ingredients

  • 600g sweet potato, cut into small cubes (1-1 1/2 cm)
  • 2 sheets puff pastry, thawed
  • 1 bunch spring onions, chopped
  • 1 bunch basil, torn
  • 1 small head broccoli, in small florets
  • 100g fetta, cut into small cubes
  • 6 eggs
  • 100ml light sour cream
  • 1 tblsp Australian mustard
  • Salt
  • Pepper
  • 100g shaved Parmesan

Instructions

  1. Pre heat the oven to 180C.
  2. Place the sweet potato cubes on a baking tray and cook for 30 mins or until cooked through.
  3. While the sweet potato is cooking, microwave the broccoli for 1-2mins or until crisp tender.
  4. Line a loose based tin with puff pastry and top with the 2/3 spring onions and basil. Then add the broccoli and fetta in an even layer. Add the remaining spring onion and basil, once the sweet potato is cooked add it too.
  5. Whisk the eggs, sour cream and mustard together and season with salt and pepper. Pour the egg mix evenly over the veggies. Top with Parmesan cheese.
  6. Turn the oven down to 160C and cook the quiche for 30mins or until set. Allow to cool in the tin for 10mins before serving.
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Breakfast/Brunch  / Recipes  / Savoury Tarts & Pies  / Vegetarian

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