Long Time No Post but I Did Bring Quiche…

Wow! It’s been 2 whole months since a post from me. I know. That’s pretty bad but when inspiration doesn’t hit it really doesn’t hit. Not that I haven’t been creating and cooking, it’s more like….um…okay….it’s laziness….

I haven’t been writing things down as I do them or taking photos of what I’m doing while I’m doing them.

Part of this here personal laziness stems from having a new job. Most of my creativity is used up between the hours of 7am and 2pm where I’m in someone else’s kitchen baking away so by the time I finish work and get home I don’t have an awful lot of creativity left.

I did however manage to document this recipe (only because I had a couple of days off)

Zucchini and Sweet Potato Quiche.

There they were…all green and bright sitting just so on top of each other. How was I supposed to walk by them. In the shopping trolley they went. Next, the sweet potato. We love sweet potato everything in our home.

Then I thought…

Why not bring these two fantastic veggies together and make one fantastic meal…

So I did.

To make it even more fantastic I added some sheep’s milk feta that we bought home with us from a weekend away at Mudgee in central west New South Wales. What a winning combination.

Zucchini and Sweet Potato Quiche

Shortcrust pastry pie case – blind baked- (recipe here)

4 large zucchini – coarsely grated

1 medium sweet potato – coarsely grated

2 spring onions – thinly sliced

6 free range eggs

100ml cream

salt, pepper – to taste

1/2 teaspoon curry powder

80 – 100g Feta cheese

Squeeze out as much moisture as you can from the zucchini and sweet potato. Put in a large bowl and add the spring onion.

In a separate bowl whisk together the eggs, cream,salt, pepper and curry powder. Pour this over the veggies, give it a really good stir then pour the whole lot into the pre-baked pastry case.