Ingredients
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2 medium sized sweet potatoes
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6-8 medium-sized white button mushrooms
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8 large organic eggs
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2 courgette
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80 grams fresh spinach(or frozen)
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8 cherry tomatoes
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2 tbsp extra virgin olive oil
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2 tbsp grated cheddar cheese
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1/2 tsp sea salt
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1/4 tsp ground black pepper
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1/2 tsp dried oregano
Directions
Instructions
- Preheat oven to 180-200 degrees Celsius
- Lightly grease a 9 x 13-inch baking dish
- Prepare and finely chop the vegetables.
- Heat a frying pan with the olive oil and sauté the sweet potatoes. Once tender, sauté the rest of the veggies (leaving the spinach last to sauté) until tender, adding sea salt, black pepper and dried oregano, as needed
- Place the eggs in a large bowl and whisk the eggs until fully beaten
- Mix the whisked eggs with the rest of the mixture of vegetables. Pour combined egg mixture into the baking dish and add some grated cheese before baking uncovered for approximately 35 minutes.
- Go on – add a little more cheese! 😊
Tips:
- Allow the quiche to cool for about 10 minutes before slicing and serving
- Leftovers can be refrigerated in an airtight container for up to approximately 3 days
- You could add 1 cup milk but this is optional!
