Spinach/french bean quiche with sweet potato base –
Makes 1 large quiche (feeds 2) or about 20 muffin sized ones
250g thinly sliced sweet potatoes
200g french green beans, cut up in 1cm chunks
100g onion, thinly sliced
loads of frozen spinach (didn’t count how many chunks)
half a stock cube
freshly grated nutmeg
topped with 120 g greek cheese/any cheese of your choice
Chop up the green beans into 1cm slices, chop the onions and cook with the spinach, garlic, tumeric, stock cube and nutmeg until it’s soft (about 20 minutes). Top up with water occasionally (but not too much!)
In the meantime slice the sweet potatoes very thinly and line the quiche pan/muffins tray (I lined them with cake line/paper muffin cases) – can be several layers if you have too much, it doesn’t matter. If you want the sweet potato crust to be all around the sides, put them higher up because they will shrink in the oven.
Put the now lined pan/muffin into a hot oven and bake until done (about 25-30 minutes for the pan, and 15-20 minutes for the muffin tray).
Whirl the eggs in a bowl/jug and add to the cooked vegetables and stir, then add to the pan/muffins just under the top. They will rise, so don’t overfill.
Sprinkle the cheese on top, put back into the oven – put the oven down to medium heat now and bake the pan for about 30 minutes, the muffins for about 20 minutes or until the cheese is starting to brown slightly.