Roast the sweet potatoes

• Preheat the oven to 200 °C.
• Prick the sweet potatoes all over with a fork and drizzle with olive oil.
• Bake until completely tender.

Roast the broccolini

• Add the broccolini to the oven for the final part of the sweet potato cooking time.
• Drizzle with olive oil and season with salt.
• Roast until tender and starting to crisp around the edges.

Form the sweet potato crust

• Reduce the oven temperature to 180 °C.
• Line a baking dish with baking paper.
• Add the cooked sweet potatoes and squash them down firmly with the back of a spoon or a glass, spreading them across the base and up the sides to form a crust.

Add the filling

• Scatter the basil, peas, spring onion, roasted broccolini, lemon zest and crumbled feta over the crust.

Whisk and pour the eggs

• Whisk the eggs well with a generous pinch of salt and pepper.
• Pour evenly over the filling.

Bake the quiche

• Bake until the egg is set in the centre and the top is lightly golden.
• Allow to cool slightly before slicing and serving.