By: Oz Telem

Prep time: 40 minutes

Yield: 6 portions, 9’’ round baking pan

Ingredients:
1 tablespoon of softened Tnuva Unsalted Butter,
to grease the baking pan and hands
For the crust:
2-3 medium sweet potatoes
1 teaspoon salt
1 tablespoon cornflour
1 medium-sized egg
For the egg filling:
1/2 cups heavy cream 38%
3 medium-sized eggs
2 tablespoons cornstarch
2-3 scallions, finely chopped
1/2 cup mozzarella, grated
Salt, ground black pepper
1 tube Tnuva Goat Cheese, cut into 0.5” thick circles
Optional: a little dried oregano or fresh thyme

Instructions:
1. Heat the oven to 390 ⁰F.
2. Prepare the sweet potato crust: peel the potatoes and grind into a coarse puree. Transfer to a bowl, add salt and stir. Wait for 10 minutes, press down and squeeze out as much liquid as possible.
3. Add cornstarch and eggs to the sweet potato puree, and mix till texture’s smooth.
4. Cut baking paper into a circle (according to your baking pan’s diameter) and place it at the bottom of the pan. Grease the paper and the sides of the pan with butter.
5. Put the sweet potato puree into the baking pan. Grease your hands and spread the mixture evenly, reaching 2/3 of the pan’s edge. (Tip: if you have some puree left, use it later to make some yummy pancakes.)
6. Bake for 15-20 minutes. Remove and let cool down.
7. Lower the oven temperature to 350 ⁰F.
8. Prepare the egg filling: place the heavy cream, eggs and cornflour in a bowl and stir well. Add the scallions, mozzarella, salt and pepper and stir again. Pour the filling into the pan, on top of the sweet potato base, and spread evenly.
9. Place the sliced goat cheese on top of the filling. If desired, sprinkle over a little dried oregano or thyme leaves.
10. Bake for 45 minutes or until the quiche is golden brown. Remove from oven. Cool to room temperature before slicing and serving (the quiche can be kept refrigerated for three days, but it’s the most delicious on the first day).