Sweet Potato and Manjericão Quiche

Masa

On a flat surface, combine the flour, salt, and cold butter

With a knife, chop the butter into small pieces

Mix until a crumbly consistency is reached

Make a depression in the center and add the egg and ice-cold water

Mix quickly with a fork and shape into a ball of dough

Wrap with plastic wrap and refrigerate for 30 minutes. Reserve

Recheio

1

In a non-stick skillet, heat half the olive oil over medium heat

Add the sweet potato rounds and cook for 10 minutes or until tender but still firm

Season with salt and black pepper to taste

Transfer to a bowl and set aside

In the same skillet, add the remaining olive oil and heat well

Add the cherry tomatoes and cook until browned

Season with salt and black pepper to taste and reserve

2

Preheat the oven to 180°C

Cover the bottom and sides of a pie dish with the reserved dough and use a fork to create small holes in the dough

Cover the dough with aluminum foil and weigh it down with dried peas to prevent shrinkage (the peas can be reused for this purpose only)

Place in the oven for about 15 minutes, then remove the foil

Bake until lightly golden brown

Remove from the oven and keep warm

3

In a bowl, whisk together the milk, eggs, and a pinch of salt

Add the reserved sweet potatoes, cherry tomatoes, Gruyère cheese, manjericão leaves, and season with salt and black pepper to taste

Pour the filling into the pie crust and bake in the oven for 25 minutes or until the filling is set and creamy in the center

Serve with a salad of leaves.