Vegetable "Quiche"

Introduction:

This recipe came to a family member from a friend of theirs and they were eager for me to try it while in COVID-19 isolation. Vegetable "quiche" is nutritious and tasty. This "quiche" does not have a crust, but it makes it very easy to make.

(I downsized the recipe to meet our needs and the ingredients that I had. The recipe said to bake for 45 minutes, but I found that it needed longer.)


The Quiche:

Ingredients: 

• 400g sweet potato, unpeeled, cut into 1cm thick pieces
• 2 tbsps olive oil
• 1 brown onion, sliced
• 3 teaspoons fresh thyme leaves
• 2 cloves garlic
• 1 bunch broccolini, halved length ways
• 8 eggs
• 60g feta
• 180g Greek yoghurt  

Method:

• Preheat oven to 220C fan forced. Line a baking tray with baking paper. Grease and line a round 22 cm cake tin.
• Place the sweet potato on the prepared tray. Drizzle with half the oil. Season well. Bake for 20-25 minutes or until tender.
• Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally for 15 minutes or until lightly caramelised. Add the thyme and crush and add the garlic. Cook, stirring, for 1 minute or until aromatic. Season. Remove from heat.
• Steam broccolini for 2 minutes or until tender. Refresh under cold running water. Drain.
• Whisk the eggs and yoghurt in a large bowl. Season well.
• Reduce oven to 180C fan forced. Arrange the sweet potato, broccolini and onion mixture in the prepared pan. Pour over the egg mixture. Scatter with crumbled feta. Bake for 55 minutes or until golden and puffed. Set aside for 5 minutes to cool. 

New Methods Learnt:

• Resizing quantities from recipe to cater for different number of diners

Result:

A delicious and nutritious weeknight meal. Perfect for vegetarians.