Spinach & Mushroom Quiche with a Sweet Potato Crust

Preheat the oven to 180C.

Peel and coarsely grate the sweet potato.

Press the sweet potato into the bottom of your baking dish to form the crust for the quiche.

Gently brush the sweet potato crust with a little olive oil and season with salt and pepper.

Place the quiche crust into the oven to bake (10-15 minutes).

Slice the mushrooms, spinach and shallots.

In a frying pan, heat half of the olive oil over medium-high heat.

Add the shallots and sauté until softened.

Add the mushrooms and butter to the frying pan. Sauté the mushrooms in the butter until golden.

Add the balsamic vinegar and honey into the pan and caramelise the shallot and mushroom mixture.

Add the spinach and cook until wilted (1 -2mins).

Remove the mushroom mixture from the heat and set aside.

In a bowl, whisk the eggs until well combined.

Strip the leaves from the thyme sprigs and stir through the egg mixture.

Season the egg mixture with salt and pepper to taste and stir in the mushroom & spinach mixture.

Remove the sweet potato crust from the oven.

Carefully pour the egg mixture into the baking dish.

Return the baking dish to the oven and cook until the quiche is fully cooked through (20-25 minutes).

In a small bowl, mix together the vinegar, mustard and remaining olive oil until well combined.

Distribute the salad leaves among serving plates. Drizzle with vinagrette.

Remove the quiche from the oven when the eggs have set and serve alongside the dressed salad.