Quiche/cake tin – 9 inch (ideally with a smooth edge)
Clean tea towel
Saucepan
Allergens
Eggs
Dairy
Directions
Preheat your oven to 170c (180c if not fan assisted)
Peel the sweet potato and grate it on top of a clean tea towel
Use the tea towel to squeeze the juice out of the sweet potato
Grate 50g of cheese and mix it together in a mixing bowl with the squeezed sweet potato and 1 egg
Next grease your quiche/cake tin and then use your hands to push the sweet potato mix into it until there are no gaps (save a little of the mix to patch up any holes that appear after it’s been baked)
Pop in the oven for 20 minutes. Patch up any holes that appear after cooking (no need to re-bake)
Make your filling by gently cooking the spinach in a saucepan with one tablespoon of water
Whisk the eggs, milk and cream in a mixing bowl
Grate 100g cheddar cheese, chop the spring onions and cooked spinach and mix it all into the egg mix
Pour your filling into the sweet potato crust and bake for 30-40 minutes (until golden on top). Store in the fridge for 3 days
