Quiche with sweet potato, spinach and endive

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Quiche with sweet potato, spinach and endive

Ingredients

  • 500 g Ardo Sweet potato purée
  • 600 g Ardo Foglia spinach
  • 100 g Ardo Onion cubes
  • 300 g Ardo Endive
  • 250 ml Cream
  • 5 eggs
  • 50 g butter
  • Shortcrust pastry
  • paprika powder
  • salt and pepper

Allergens

Egg Gluten Lactose

Preparation

  1. Steam the Foglia spinach and the endive for about 5 minutes until thawed.
  2. Cook the onion cubes in the butter, add the spinach and endive, allow to simmer briefly and season with salt and pepper.
  3. Defrost the sweet potatoes purée, mix with the cream and eggs. Season with salt, pepper and paprika powder.
  4. Cover the tin with the shortcrust pastry dough.
  5. Fill with the spinach and endive mixture.
  6. Pour the sweet potato filling over and bake in the oven at 180°C for 25–30 minutes.

Ardo products used in this recipe