2 tablespoons olive oil
1 onion, peeled and finely diced
2 rashers bacon, diced
1/2 teaspoon fresh thyme leaves
1 cup cream
Salt and freshly ground black pepper
1/2 cup grated parmesan
50g feta cheese, diced
Cherry tomatoes, halved
1/2 teaspoon fresh thyme leaves, extra
Preheat the oven to 175°C. Simmer the diced kumara in a saucepan of water for 12-15 minutes until just tender. Drain and set aside to cool for 5 minutes.
Meanwhile, heat the oil in a medium frypan and sauté the onion, bacon and thyme leaves until fragrant and softened. In a large jug, whisk together the eggs and cream, season to taste and stir in the parmesan.
Gently toss together the kumara and bacon mixture and arrange in a 25cm quiche or flan dish. Slowly pour over the egg mixture, letting it soak in. Dot with the feta cheese and cherry tomato halves, sprinkle with the extra thyme and bake in the preheated oven for 20-30 minutes until puffed and golden and the centre is set when pierced with a skewer.
Made in 45 minutes