Sweet potato and carrot quiche

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Ingredients

• 1 cake dough, rolled into a rectangle
• 300 g sweet potatoes
• 300 g carrots
• 2 dl full-cream milk
• 3 eggs
• 0.25 tsp salt
• a little nutmeg
• a little pepper
• 250 g Gruyère
• 1 garlic clove
• 100 g sweet potatoes

Steps

1. Line the base of a springform pan with baking paper, grease the sides. Place the dough in the tin, cut away the overlapping dough to create a rim of approx. 4 cm. Place the cut-away dough on the other two sides to create a rim of approx. 4 cm, press down firmly.
2. Coarsely grate the sweet potatoes and carrots. Spread the vegetables on top of the dough.
3. Whisk the milk, eggs, salt, pepper and nutmeg in a measuring jug, grate the cheese on top. Mince in the garlic.
4. Pour the sauce over the vegetables.
5. Cut the sweet potatoes into approx. 5 mm slices.Arrange on top of the quiche.
6. Approx. 40 mins. in the lower half of an oven preheated to 220°C.