About this recipe: If you love quiche but are tired of the usual fillings, here's a new idea to whet your appetite. A vibrant green layer of peppery rocket is sandwiched between sliced potatoes and leeks in a Gruyre-flavoured custard, and the crisp pastry case is speckled with hot chilli and fragrant thyme. Serve warm with a tomato and red onion salad.
For a higher fibre pastry, use half white flour and half wholemeal flour. You'll need an extra 2 tsp water to mix the dough together. * To make a sweet potato and Swiss chard quiche, cut 350 g (12½ oz) sweet potatoes into cubes slightly larger than 1 cm (½ in) and cook in boiling water for 4 minutes or until almost tender. Shred 170 g (6 oz) Swiss chard (or baby leaf greens) and steam for 4 minutes, or cook in a separate pan of boiling water for about 4 minutes, until tender but still crisp. Drain thoroughly, squeezing out excess moisture. Toss the sweet potatoes with the chard or greens, 25 g (scant 1 oz) coarsely grated Emmenthal cheese, and seasoning to taste. Scatter a further 30 g (1 oz) grated Emmenthal over the bottom of the pastry case. Pack the vegetable mixture into the pastry case, levelling the surface, and pour over the egg custard. Bake as in the main recipe and serve warm.
Chillies contain more vitamin C, weight for weight, than citrus fruit. But the quantity of chillies usually eaten means the overall intake of this vitamin is not huge. * Rocket, like other dark green leafy vegetables, is a good source of folate, a vitamin involved in the production of red blood cells. * Like many other cheeses, Gruyre is high in saturated fat, which makes it a good source of fat-soluble vitamins such as A and D.
B12, E * A, B1, B6, C, folate, calcium * B2, niacin, iron, copper, potassium, selenium, zinc