Sweet Potato Crust Quiche

Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork, drizzle with olive oil, and bake for 40–45 minutes, or until completely tender.

During the final 15 minutes of baking, add the broccolini to the oven, drizzle with a little olive oil, season with salt, and roast until tender and slightly crisp around the edges.

Reduce the oven temperature to 350°F. Line a baking dish with parchment paper. Place the cooked sweet potatoes in the dish and press them firmly with the back of a spoon or a glass, spreading them across the base and up the sides to form a crust.

Scatter the basil leaves, peas, sliced spring onion, roasted broccolini, lemon zest, and crumbled feta over the sweet‑potato crust.

Whisk the eggs together with a generous pinch of salt and pepper, then pour the mixture evenly over the filling.

Bake for 35–40 minutes, or until the egg is set in the centre and the top is lightly golden. Allow the quiche to cool slightly before slicing and serving.