Veggie sweet potatoes, kale and mushroom Quiche

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Mum always has 2 ready made pastries in the fridge for quiche. I can’t tell you exactly the first time I made a quiche, but I was hands down, pretty young! When me an my sister were helping mum to make food – during holidays or when we started to be old enough to prepare a full meal – we’d scan the fridge for anything we could find and create all sorts of things! (I also forgot to mention that there were always eggs at home, because my parents have a egg farm).

My favourite combination at the time was tuna, tomato and a lot of cream! Luke (my fiancé) doesn’t really like fish so I haven’t made this quiche in a very long time … I should do it one day and just go with it :). We also made the classic Quiche Lorraine (My recipe Here), leeks and smoked salmon, quenelles and mushrooms (a traditional French product, that you often buy in cans), leftover chicken and any leftover vegetables … etc

The thing with quiche, is that, whatever you decide to add with the mixture of eggs, cream and seasoning, is 9 out of 10 going to taste ok. Lately, I have focused on making my quiche more vegetarian based. I love serving it just out of the oven, with salad topped with French dressing. My other little tip, is also to spread some french mustard at the bottom of the pastry for flavour. Let’s do it!

Veggie sweet potatoes, kale and mushroom Quiche

Quantity: For 4/5 

Utensils: a 18 cm round tin

Difficulty

Ingredients

  • 2 medium sweet potatoes
  • 150g of button mushrooms
  • a handful of kale
  • 2 tbsp of french mustard
  • one sheet of ready made puff pastry
  • 3 tbsp of fresh parsley
  • 6 eggs
  • 2 tbsp of crème fraiche
  • 2 tbsp of grated cheese
  • Salt and pepper
  • 2 tbsp of olive oil

Method

1* Wash and dice the sweet potatoes skin still on. Roast at 200C fan oven for 20/30 minutes until tender.

2* In the meantime, line you baking tin with the puff pastry. Use a form to create small holes at the bottom of the quiche. With a spoon, spread the french mustard evenly. Keep in the fridge until next steps.

3* In a bowl, crack the eggs, with the crème fraiche, salt, pepper, parsley and use a whisk to mix well. Reserve.

4* Wash the kale and the button mushrooms.

5* Finally, spread all of the vegetable – kale, mushrooms, roasted sweet potatoes – inside the quiche and cover with the egg mix. Spread the grated cheese on top. Bake at 180C fan oven for 40 to 45min. 

Serve with salad and French dressing. 

 

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