I’ve been making this quiche dish for years and have come to depend on it as a reliable hit with friends and family, right when I need something to deliver! It’s similar to my approach to soups in that you can get creative and throw in pretty much any veggies to the mix, free-style; perfect if you have a few veggies in the fridge which are on their last legs (we Swedes hate wastage!). Also this dish is delicious both hot and cold, so it’s perfect to bring to work for lunch the next day, or as a cheeky picnic now that the British weather is finally looking up! As always on this blog, creating the dish is quick and easy, and relies on fresh ingredients you can find in your local supermarket. Click MORE to see the ‘How To‘!
- Pre-heat the oven to 200 degrees.
- Slice the sweet potato into relatively thin slices. Place the pieces on a baking tray, drizzle some olive oil on top of the pieces, and add the rosemary, salt and pepper.
- Cut the red onion lengthways into thin strips and roast along with the sweet potato for circa 10-15minutes or until they are soft/golden.
- Whilst the sweet potato is roasting, take the kale, fresh basil leaves, pine nuts, olive oil and garlic clove and milk and blend them together until they come to form a paste. Put the paste in a bowl and set aside.
- Cut half the broccoli into mini trees and set it aside in a bowl ready to go
- Once the sweet potato is ready, set it aside and let it cool down. After it’s cooled down, place the pieces in the bottom of the small glass dish.
- Place your broccoli on top of the sweet potato in the dish.
- In a bowl mix the eggs, milk, paprika, salt, pepper, and whip together. when this is done, fold in the kale mixture into the eggs until even.
- Add the grated cheese into be mixture before pouring it over the sweet potato and the broccoli.
- Place the tomatoes on the top in a nice aesthetically pleasing formation, why not.
- Pop it all in the oven for 30-40 minutes (until golden on the top)
- Sprinkle some extra chili flakes on it as soon as it comes out of the oven.
- Slice and serve with a salad, perhaps drizzling some balsamic vinegar on top.