Kirsten Gilmour's sweet potato, spinach and caramelised onion quiche recipe - The Times

This recipe was inspired by a recipe that I cooked in the New Zealand culinary competitions, years ago. It started its life as a sexy wee tart, served with Kiwi venison and a rich jus, and won our team from Aoraki Polytech a gold medal at the Junior Team Skills competition. It has evolved over time to become a quiche that we sold truckloads of at the Mountain Cafe. It has fuelled many an outside catering function, and still appears on the Bothy Bakery menu. It's a classic. It is important to finish with a layer of sweet potato on top to protect the spinach from burning in the oven. This quiche keeps in the fridge for four days. To reheat, give it a minute

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