Sweet Potato, Bacon and Leek Quiche, perfect for dinner, as a lunchbox addition or as a picnic lunch! Full of sweet potato and made quickly and easily with storebought shortcrust!
Don't cut the first sheet, just line the base of the pie dish.
Using the second sheet, cut three strips to line the sides. Where the sides and the base join press them together.
Blind bake, lined with baking paper and filled with either uncooked rice or baking weights. 15 minutes.
Remove the weights/rice and bake a further 10 minutes.
Cool for 5 minutes.
Meanwhile, melt the butter on the stove and cook the leeks until softened. Add the bacon and fry 3 minutes more. Add the grated sweet potato and thyme. Cook 3 minutes more.
Cool for 5 minutes.
Spoon the leek, sweet potato and bacon mixture into the pie case.
Top with the grated cheese.
Mix the eggs and cream together in a jug and pour over the top.
Bake for 30 minutes or until golden.
Serve hot or cold.
Notes
Freezer friendly: in slices or wholeSwap the thyme for oregano add paprika if you want more flavourGreat for lunchboxes in slices