Spinach Quiche with a Sweet Potato Crust

This gluten free quiche works really well with its sweet potato crust and spinach centre. The coconut milk is not overbearing but if it's a flavour you don't like it can be replaced by another milk. I'd be tempted to replace the nutmeg for a bit of fresh ginger next time I make it, just to be controversial!

Serves: 4-6 Preparation time: 5-10 minutes Cooking time: 50-60 minutes

Equipment required:

A mandolin (preferably)/or large bladed sharp knife A 24cm round flan dish (NOT loose bottomed) Frying pan Medium bowl Cheese grater

Ingredients: 1 large sweet potato 1 medium onion, finely chopped 2 garlic cloves, finely chopped 400g of baby spinach (or savoy spinach chopped) 200ml of coconut milk (or other plant based milk) 1/4 tsp of ground nutmeg 1/4 cup of cheddar cheese, grated 4 eggs, beaten 1 tbsp of olive oil (or vegetable broth) Salt and pepper to taste

1. Preheat the oven to 180°C/350°F and lightly grease a flan dish. 2. Peel and thinly slice the sweet potatoes and use the slices to cover the bottom and sides of the flan dish.

Bake in the oven for 15 minutes and then set aside on the work surface. 3. In the meantime, fry the onion in a little bit of oil or vegetable broth until translucent and then add the garlic, cooking for another few minutes until cooked. Add the spinach and cook until wilted. Turn off the heat. 4. Add the spinach mixture to the flan dish, levelling it out with a fork.

Next whisk the eggs and coconut milk in a medium sized bowl for a minute or so until blended. Add half the cheddar cheese, season with salt and pepper and then whisk once more until everything is well mixed. Pour the egg mixture over the spinach and top with the remaining cheese. 5. Bake in the oven for 25-30 minutes. Serve immediately.

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This recipe is inspired by: https://www.sweetashoney.co/healthy-sweet-potato-crust-spinach-quiche/