Sweet Potato and Mozzarella Quiche
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Ingredients
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.
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!
