1-Getting started with this protein packed bundt tin quiche is straightforward, and it begins with prepping your ingredients for efficiency. First, microwave the 500g sweet potato cubes with a bit of water for 5 minutes until tender, then drain them well. Next, microwave the 1 leek (trimmed and thinly sliced) for 1-2 minutes until soft, and wilt the 200g baby spinach leaves in the microwave for 2 minutes, ensuring everything is drained thoroughly.

2-Grease a fluted ring cake pan with butter and sprinkle it evenly with 1 cup finely grated Parmesan cheese. In a bowl, mix 250g stale baguette cubes, the Parmesan, 1 cup grated Tasty cheese, 1 tablespoon fresh thyme leaves, 1/2 cup semi-dried tomato strips, the leek, spinach, and half the sweet potato, then press this mixture into the pan’s base. Layer the remaining sweet potato cubes on top, add dollops of half the 200g cottage cheese, and top with the remaining bread mixture.

3-Whisk together the 9 eggs, the remaining 200g cottage cheese, 3/4 cup milk, and 1 tablespoon Dijon mustard, seasoning with pepper to taste, then pour it over the layered ingredients. Refrigerate the dish for at least 2 hours or overnight to let the flavors meld. Bake at 180°C for 35 minutes, then cover with foil and bake at 160°C for another 25 minutes until set and golden. After resting for 30 minutes, invert it to serve and garnish with extra Parmesan and thyme leaves.