Vegetarian Quiche with Black Currant Balsamic
Featuring: Black Currant Balsamic and Garlic EVOO
1 1/2 cups sweet potato, unpeeled, cut into 2cm pieces
2 tbsp Garlic EVOO
- 2-3 tbsp Black Currant Balsamic
2 brown onions, thinly sliced
3 tsp fresh thyme leaves
2 garlic cloves, crushed
1 bunch broccolini, stems halved lengthways
3/4 cup Greek-style yoghurt
70g feta cheese, crumbled
Small fresh basil leaves, to serve
Preheat oven to 420 degrees. Line a baking tray with baking paper. Lightly grease and line the base and side of a round 8" cake pan with baking paper.
Place the sweet potato on the prepared tray. Drizzle with 1 tbsp oil. Season. Bake for 20-25 minutes or until tender.
Meanwhile, heat the remaining tbsp oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 15 minutes or until lightly caramelised. Add the thyme and garlic and cook, stirring, for 1 minute or until aromatic. Season. Remove from heat.
Steam, boil or microwave the broccolini for 2 minutes or until just tender. Refresh under cold running water. Drain.
Whisk the eggs and yoghurt together in a large bowl. Season.
Reduce oven to 350 degrees. Arrange the sweet potato, broccolini and onion mixture in the prepared pan. Pour over the egg mixture. Scatter with feta. Bake for 45 minutes or until golden and puffed. Set aside for 5 minutes to cool. Turn onto a serving plate and sprinkle with basil, to serve.
Drizzle Black Currant Balsamic to finish