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.
- 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
- 100g shaved Parmesan
- Pre heat the oven to 180C.
- Place the sweet potato cubes on a baking tray and cook for 30 mins or until cooked through.
- While the sweet potato is cooking, microwave the broccoli for 1-2mins or until crisp tender.
- 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.
- 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.
- 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.