1
Preheat the oven to 180 °C.
2
Remove the savoury pie dough from the freezer and allow it to thaw. Grease the quiche mould with a little oil and line it with baking paper.
3
Place all the slices of savoury pie dough on a floured countertop and roll out to the size of the baking tin.
4
Then top the dough with the sweet potato slices. Add the green asparagus and dried tomato on top. Crumble the goat cheese and divide over the quiche.
5
Now place the cream, eggs, cream cheese, oregano and garlic in a mixing bowl and mix well. Season with salt and pepper. Then pour the mixture over the quiche.
6
Bake the quiche for 45 minutes. If the top gets too dark, cover it with aluminium foil.
7
Serve with a fresh salad
