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Rosemary and Sweet Potato Quiche (Gluten Free/Dairy Free)


Easier than it looks, this super easy quiche will impress your friends and family at any dinner party or picnic. This delicious quiche is soft and creamy and full of flavour, it can be enjoyed hot or cold.


Serves: 8 slices

Prep time: 10 minutes (not including making the base)

Cook time: 40 minutes


Ingredients:

Crust:

Filling:

  • 6 eggs

  • 1 brown onion

  • 11/2 teaspoon of Garlic

  • 1/2 teaspoon of ginger

  • 1/2 tablespoon of dried rosemary or 2 sprigs of fresh rosemary

  • 1/4 cup cashew milk

  • 2 small sweet potato sliced in 1/2 cm circles


Steps:

  1. Preheat oven to 180C fan-forced.

  2. Oil and flour your baking tin or you could line your tin with parchment paper. We used a 9-inch cake pan for our quiche.

  3. In a blender add all of the ingredients except the sweet potato and blend until it's well combined.

  4. Pour mixture into crust.

  5. Starting from the crust of the pie individually place the sweet potatoes vertically into the egg mixture forming a rose pattern.

  6. Place the quiche in the oven and cook it for 40 minutes. To check if it's fully cooked, if the quiche jiggles it's not ready and will need a little longer in the oven, you can also pierce the sweet potatoes with a knife to see if they are soft.

  7. Let it sit for 5-10 mins before serving.

  8. Enjoy with a fresh salad.

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