Beautiful Spring weather in Perth now.
I wanted to make something warm light, fresh and savoury.
Here is a quick and delicious quiche I made with sweet potato for the base like crust.
The quiche has spring vegetable sachet mix with colby cheese, little pepper and some wedges of beetroot and thin layer of pink onion here and there.
When served I sprinkle some extra pink onion, crumple Greek feta cheese and fresh baby rocket leaves from my garden it was delightful and so tasty delicious quiche it’s even nice having it cold too. Enjoy lisa????????
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RECIPE
6 eggs
1/2 cup of milk
1 sachet of( continental) Spring Vegetable Soup pack
1 cup of grated colby cheese
1 garlic
Pinch of pepper
Half red onion (sliced in thin pieces) save some aside for creation on top.
400g sweet potato (peeled, cut into 2mm thick circles, spray with cooking oil)
1 tin of baby beetroots, (only need 4 out of the tin and cut into wedges)
80g Greek _style feta, crumpled.
250g of fresh rocket leaves.
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METHOD
1. Preheat oven to 165degrees fan-forced.
2. Grease a 23cm (3.5cm deep) round pie dish.
3. Layer potato, slightly overlapping, over base and side of dish. Lightly spray potato with oil.
4. Bake for 15 minutes on 165degrees. Let it cool for 10mins put aside.
5. Using blender, eggs,milk,cheese, garlic, spring vegetable sachet little pepper, mix together, pour into the sweet potato dish Arrange beetroot and onion over top then sprinkle little bit of cheese.
6. Bake for 35 minutes on 165degrees.
7. Top with feta and very thin slices of red onion here and there and some fresh rocket leaves when served.
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