Instructions

1) Set oven temperature to 200*C and line two baking trays with baking paper.

2) Toss vegetables in olive oil. Toss beetroot separately so all of your vegetables don’t turn red.

3) Grease around the quiche with some butter then line the bottom with some baking paper.

4) Press base mixture down into the tin and press it down evenly so it comes all the way up sides. Try to make base as thin as you can. With fork, make some holes in bottom of base.

5) Put base in oven for 13 minutes and then set it aside to cool.

6) Lightly brush kumera pieces with olive oil then bake them in oven for around 30–35 mins until soft. While they’re cooking prepare the filling.

7) In large frying pan over medium heat, sauté onion
for 4 mins in olive oil. Add beetroot, garlic and rosemary and cook for further 10 mins. Add apple-cider vinegar, honey, mint and sea salt and pepper and cook for another 2 mins then set aside.

8) In medium bowl whisk eggs and milk and then add beetroot mix. Mix well.

9) Pour egg mixture over base then top with sweet potato and feta and decorate with nuts or seeds of your choice.

10) Put your quiche in oven for 50– 55 mins until it starts to brown and a knife comes out cleanly from the centre.


Tip: Use gloves to grate beetroot to prevent staining.