As I was trying out my new mandoline, this dish came together in just minutes. You can hand slice with just a little more time. The result is surprisingly sweet , salty and savory.
Preheat oven to 180c/350f
Large nonstick ovenproof frying pan
1/3 cup olive oil
1 small yellow onion -sliced thin
1 large sweet potato-sliced thin
1 handful toasted almond slices
10 eggs- beaten
sea salt/ cracked pepper
Heat olive oil
Sauté onion and potatoes on medium heat until the potatoes are fork tender. Do not brown. Generously salt and pepper potato mixture
Sprinkle with almond slices
Flavor eggs with a bit more salt and pepper
Pour eggs over mixture and cook for 10 minutes.(until bottom sets)
Remove from heat and place in hot oven until top of eggs set(another 5-7 minutes)Watch carefully so not to overcook.
Sprinkle with a few more almonds and serve, hot, warm, or cold. Delicious!!
Both earthy and light , this quiche is much more simple than it tastes.
Heat oven 190c/375f
8” or 9” tart pan
One short pastry crust
Line pan with pastry crust. Using a fork perforate bottom of crust in a few places.
½ log Goat Cheese Cheese -room temp.
Sautee the mushrooms:
1 carton white button mushrooms
3 tablespoons Butter
1 clove Garlic-minced
1 teaspoon Balsamic Vinegar
Melt butter on medium heat and sauté garlic. Add mushrooms and toss.
Cook for 20 minutes. Add Balsamic and cook for 10 more minutes.
Assemble Egg Mixture:
In a medium bowl_ Beat together
3/4 cup cream
2 cups spinach
Spread ½ of the goat cheese over bottom of the short pastry .
Pour egg mixture over top.
Top with specks of goat cheese.
Bake for 25-30 minutes or until eggs don’t move when you wiggle the pan