Self Crusting Sweet Potato & Broccoli Quiche

I love quiche, but I'm not such a fan of pastry (making it!) and this recipe provides a great solution with the comforting hint of a crust. Once cooked it's easy to cut, to either devour immediately or store in containers for packed lunches or picnics, good cold and I like the combination of sweet potato, the bite of broccoli and mature cheddar and the eggy mixture to bind to it all.

Ingredients

1 onion

2 cloves of garlic

2 tablespoons of olive oil

2 small sweet potatoes

1 head of broccoli

1/2 cup of grated cheese, I use mature cheddar

3 large eggs

1 cup of semi-skimmed milk

1/2 cup of self raising flour

pinch of salt

freshly ground black pepper

Method 

Chop the onion and crush the garlic, gently saute both in a frying pan with a little olive oil on a medium to low heat until translucent, for about 5 minutes.

Wash and scrub the sweet potatoes, dry and place in microwave for 3- 5 minutes, so that the skin loosens from the flesh and leave to cool while you prepare the broccoli.

Wash and cut the head of broccoli into small bite sized florets, put in a glass bowl with a splash of cold water, cover and microwave for 3 minutes. Don't overcook. Drain and rinse under a cold tap to stop from cooking.

Peel the skin off the sweet potatoes and chop into 1 cm cubes. Carefully mix the cooked onion, garlic, sweet potato and broccoli together and add to a 23 cm pie dish coated with non stick spray or a pastry brush dousing with olive oil. Try not to pack down the vegetables, sprinkle the cheese on top.

Whisk together the eggs and the milk, sift in the flour and mix again until there are no lumps. Season with salt and pepper.

Pour the batter evenly over the vegetables and cheese. Jiggle the dish slightly to make sure there are no air bubbles.

Bake at 220 degrees Celsius for 20- 30 minutes, until lightly browned and set in the centre.