Root Vegetable Quiche With Sweet Potato
Shan
As simple as cracking an egg, mixing in some milk, and pouring into your pie crust!
People: 2
75 min

Ingredients

70 grams
Blue Cheese
1.5 tbsp
Chives
220 ml
Coconut Milk
4 Egg
Eggs
4 tbsp
Flax Seeds
30 ml
Greek Yogurt
100 grams
Leeks
1
Parsnips
500 grams
Pie Crust
1.5 tsp
Rosemary
4 tsp
Sage
100 grams
Sweet Potato

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Prep

  1. Peel and cut your parsnips and sweet potato so that they all have a similar size and shape.
  2. Finely chop your chives and leeks.
  3. Grate or slice your blue cheese.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Heat oil in a pan, add leeks, rosemary and sage and fry at a lower temperature for several minutes.
  2. Turn up the heat to medium and add Sweet Potato to your pan and fry for 15 minutes, stirring occasionally.Finally, add Parsnips and fry for 15 extra minutes.

Finishing Touches

  1. Mix and whisk your coconut milk, eggs and greek yogurt together. Add salt and pepper to taste.
  2. Place your leeks, parsnips and sweet potato into your pie crust, then pour your egg mixture on top.
  3. Add blue cheese on top.
  4. Bake in your oven for 40 minutes at 200°C (400°F) or until top is golden brown.
  5. Add Chives and Flax Seeds on top.