Sweet Potato Spinach Quiche

The reason I love quiche is obvious- it's so easy to make and hardly ever turns out badly. You can make a number of infinite combinations of ingredients in a quiche and have it turn out well. Just try it for yourself. The other reason to love quiche? The crust, I guess, if you make it the way I do, loaded with butter.

• 
  
  1 pie crust
• 
  
  2 tbs olive oil
• 
  
  1 red onion, sliced
• 
  
  1 large sweet potato, peeled and sliced thinly
• 
  
  2 cloves garlic, crushed
• 
  
  4 eggs
• 
  
  1/2 cup cream
• 
  
  frozen spinach (I used about 90g)
• 
  
  spices (coriander, cilantro, mustard seed, parsely, salt and pepper)
• 
  
  grated parmesan cheese to sprinkle

1. 
   
   Preheat the oven to 175C. Set some salted water to boil and add the slices of sweet potato and allow to soften, approximately 10 minutes (depending on how thinly you sliced them). Drain
2. 
   
   Meanwhile, roll the pie crust out thinly and shape it to the quiche dish. Bake until lightly golden, about 10 minutes.
3. 
   
   Heat the olive oil in a pan and add the garlic, onion, and spices. Let the onion soften and the spices become fragrant.
4. 
   
   Add the spinach and stir until thawed and combined.
5. 
   
   While the spinach is cooking, in a separate bowl, whisk the eggs, cream, salt and pepper together.
6. 
   
   Layer half the slices of sweet potato in the pie crust, top with the spinach and onion mixture, and layer the remaining slices of sweet potato.
7. 
   
   Pour the egg mixture over everything. Sprinkle with a few tablespoons of grated parmesan.
8. 
   
   Bake quiche for approximately 45 minutes or until set and golden brown.
9. 
   
   Allow to cool slightly  before slicing.

Also, this quiche is good eaten cold, if, like me, you don't have a microwave and have the midnight munchies!