This Sweet Potato crustless quiche has a shell made from thinly sliced rounds of sweet potatoes. It is a great twist on a popular brunch (or supper) dish and its gluten-free too. Taken from our family book – Baby at the Table
Ingredients
1 large sweet potato 350-400g approx.
150 leftover cooked meat
100g feta or any hard cheese
300ml single cream
a handful Kale or fresh herbs
4 eggs
olive oil
salt & pepper
METHOD
PREHEAT the oven to 180°Cand grease a 20cm shallow pie dish with some olive oil.
SLICE the potato very thinly, and place in a bowl.
TOSS the sliced potato in a little olive oil and season with salt (omit if serving to baby) and pepper
LAYER the sweet potato across the bottom of the pie dish and around the edges to form a base
CUT the meat and cheese into small cubes and layer on top of the sweet potato
BLITZ/CHOP the kale to fine crumbs
BEAT the eggs and cream together, then add the kale crumbs
POUR the mixture gently into the prepared dish
BAKE for 25-30 mins, until set - don't overcook, as the eggs may scramble
LEAVE to cool slightly before serving - delicious hot or cold
Ingredients
1 large sweet potato 350-400g approx.
150 leftover cooked meat
100g feta or any hard cheese
300ml single cream
a handful Kale or fresh herbs
4 eggs
olive oil
salt & pepper
