Gluten Free | Nut Free | Vegetarian
Serves: 8 people
Ingredients:
3 pieces Made Without Buckwheat Lebanese Bread
300g sweet potato, diced into 2 cm cubes
200g broccoli florets, small in size
250ml milk of choice
150g tasty cheddar cheese, grated
5 eggs, whisked
1 onion, finely chopped
2 garlic fresh cloves, minced
1-2 tbs extra virgin olive oil
Freshly ground pepper
Sea salt
Method:
Microwave separately the sweet potato and broccoli, each for 4 minutes. Alternatively, you can bake or boil either until half cooked. Set aside and allow to cool. Season each with sea salt and pepper.
Preheat oven to 160C fan forced.
Grease and line a springform cake pan 20-25cm in diameter.
Brush each Lebanese Bread with extra virgin olive oil and lay inside the baking pan, overlapping so that each wrap goes up towards the rim on each side. You only need 3 wraps or can add all 4 of them for a thicker base.
In a bowl add the sweet potato, broccoli, tasty cheese, onion and garlic. Combine well and then add it to the baking pan lined with the Lebanese Bread.
In a smaller bowl, add the eggs and whisk. Once whisked add the milk and combine well. Pour egg mixture over filling. Season.
Add the springform baking pan onto a baking tray in case the egg leaks through the bottom and then place into oven for 45 minutes or until cooked through. Half way check on quiche and turn pan around to brown evenly.
Allow to cool in pan for 10 minutes before removing and serving.
