200°C · 15-20 minAllergens
Gluten
Lactose
Noten
Sulfiet
MosterdSweet Potato Quiche
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. I make this sweet potato quiche in the tarte tatin style. This means it's baked upside down in the oven, resulting in a beautifully crispy base (which was the top!). The roasted sweet potato with fresh thyme pairs wonderfully with the caramelised onion and feta cheese. I serve it with a hearty salad of crunchy haricots verts, cherry tomatoes, roasted hazelnuts, and spelt, dressed with a refreshing hazelnut dressing. Enjoy your meal!
White onion, pumpkin, cherry tomato, peas, haricots verts, spinach, garlic, sweet potato, fresh chives, thyme, cloves, nutmeg, hazelnuts, feta made from pasteurised sheep and goat's milk, spelt, puff pastry, Dijon mustard, coarse mustard, honey, red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd, noten, sulfiet.
Microwave
Note: the base of the quiche will not be crispy in the microwave. Heat on baking paper for 2-3 minutes. Serve with the salad (cold).
Oven — 200°C, 15-20 minMarleen's choice
Preheat the quiche on the baking paper for 15-20 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.