Spinach & Mushroom Quiche with a Sweet Potato Crust

Preheat your oven to 180C. Meanwhile, peel and grate the sweet potato. Press it into the bottom of a baking dish to form the quiche crust. Brush lightly with olive oil and season with salt and pepper. Bake for 10-15 minutes.

While the crust is baking, slice the mushrooms, spinach, and shallots. Heat half of the olive oil in a frying pan over medium-high heat, and sauté the shallots until softened.

Add the mushrooms and butter to the frying pan and sauté until golden. Then add the balsamic vinegar and honey, and let the mixture caramelize. Add the spinach and cook until wilted, then remove from heat.

In a large bowl, whisk the eggs until well combined. Strip the leaves from the thyme sprigs and stir them into the egg mixture. Season with salt and pepper, and then mix in the mushroom and spinach mixture.

Once the sweet potato crust is ready, carefully pour the egg mixture over it. Return the baking dish to the oven and bake until the quiche is fully set, about 20-25 minutes.

While the quiche is baking, prepare a simple vinaigrette by combining vinegar, mustard, and the remaining olive oil in a small bowl.

When the quiche is done, distribute the salad leaves among serving plates and drizzle with the vinaigrette. Serve the quiche hot alongside the dressed salad.