Sweet Potato and Mozzarella Quiche

This delightful quiche combines the sweetness of roasted sweet potatoes with the creaminess of mozzarella, all enveloped in a buttery shortcrust pastry. Perfect as a light lunch or a hearty brunch!

Ingredients

• 1 sheet of shortcrust pastry
• 2 medium sweet potatoes, peeled and diced
• 1 cup mozzarella cheese, grated
• 4 large eggs
• 1 cup yoghurt (plain or Greek)
• Salt, to taste
• Pepper, to taste
• Fresh herbs (like thyme or rosemary), optional for extra flavor
• Olive oil, for roasting sweet potatoes

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the shortcrust pastry and fit it into a tart tin or pie dish, trimming any excess. Poke holes in the base with a fork to avoid bubbling.
3. In a bowl, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes or until they are tender and lightly caramelized. Let them cool slightly.
4. In a mixing bowl, whisk together the eggs and yoghurt until well combined. Stir in the grated mozzarella, and season with salt, pepper, and any fresh herbs you desire.
5. Once the sweet potatoes have cooled, spread them evenly over the pastry base. Pour the egg and cheese mixture over the sweet potatoes, ensuring an even distribution.
6. Bake in the preheated oven for 30-35 minutes or until set and golden on top.
7. Allow to cool slightly before slicing and serving warm.

Flavor Profile

This quiche offers a beautiful balance of sweet and savory, with the creamy mozzarella complementing the sweet earthiness of the sweet potatoes. The herbs add fragrant notes, making each bite a delightful experience!

Now, enjoy every morsel, dear heart! If you have any alterations or extra ideas, just let me know!