Sweet potato quiche

Ingredients for 4 servings:

• 150 g rye flour
• 150 g wheat flour
• 200 g butter or margarine
• 4 eggs
• 1 tsp sugar
• 1 pinch of salt
• 300 g sweet potatoes
• 1 large carrot(s)
• 1 stalk(s) leek
• 100 g bacon cubes
• 200 g cream
• 50 ml milk
• 50 g Parmesan, grated
• 50 g cheese, grated
• salt and pepper
• n. B. herbs, e.g. Thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

First, make a shortcrust pastry from rye and wheat flour, butter, sugar, a pinch of salt, and 1 egg. Chill in the refrigerator for at least 30 minutes. In the meantime, clean, peel, and slice the vegetables. Sauté the leek, carrot, and sweet potatoes in a saucepan with a little water for about 15 minutes. Grease and flour a 26 cm springform pan. Roll out the pastry and place it in the pan (including the rim). Drain the vegetables and then spread them over the pastry. Place bacon cubes on top. Whisk 3 eggs with cream, milk, and grated cheese (scraped cheese and Parmesan) and drizzle evenly over the quiche. Bake in a preheated oven at 200°C (400°F) with top/bottom heat for 30 minutes, until the quiche is browned and the egg mixture has set. After baking, remove the quiche from the oven and let it cool for another 5 minutes to “set.” Cut the quiche into pieces and serve with a green salad.