Sweet Potato (Yam), Fetta & Caramelised Onion Quiche

Who doesn’t love a good quiche? Look, for me, if it’s cheesy and there’s some sort of pastry involved, then the chances are high that it’s a winner in my eyes.

We all know that the quiche Lorraine is one of the most popular and well-known varieties of quiche, but this Sweet Potato (also known as Yam), Fetta & Caramelised Onion quiche is a favourite.

Below is the recipe for it. I hope you love it as much as I do.

Prep: 30mins Total Cook: 1 hour, 30mins Serves: 6

Ingredients

QUICHE

- 1 tbsp Olive Oil

- 1 Large Brown Onion, halved, thinly sliced

- 2 tsp Brown Sugar

- 2 tsp Wholegrain Mustard

- 2 (about 600g) Orange Sweet Potato (Yam), peeled, cut into 2cm pieces

- 60gm Fetta

- 1 Sheet Shortcrust Pastry (see recipe below)

- 185ml (3/4 cup) Thickened Cream

- 3 Eggs, lightly whisked

- 2 tbsp Fresh Basil, finely shredded

SHORTCRUST PASTRY

- 1 & 1/4 Cups Plain Flour

- 1/4 tsp Salt

- 170g Unsalted Butter, cold, diced

- 90ml Ice Water

Method

SHORTCRUST PASTRY

Step 1.

In a large bowl, combine the flour and salt. Rub the butter into the flour until it resembles breadcrumbs. Gradually add the water, lifting and turning the flour mixture using a spatula. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers.

Step 2.

Cover in plastic wrap and refrigerate the dough for 30 minutes.

Step 3.

On a floured work surface or between two sheets of baking paper, roll out the dough to the size you want.

Tips & Hints:

If you prefer to use a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until it resembles breadcrumbs. Add the water and pulse again until the dough is just beginning to form. Add more water, if needed. Remove the dough from the food processor. Proceed with steps 2 and 3 above.

QUICHE

Step 1.

Preheat oven to 200°C (about 390°F). Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally for 15 minutes or until soft and golden. Add the sugar and cook, stirring, for 2 minutes or until onion caramelises. Add the mustard and stir to combine. Remove from heat.

Step 2.

Meanwhile, cook the sweet potato (yams) in a medium saucepan of boiling water for 5 minutes or until tender. Drain well.

Step 3.

Line a round 22cm (base measurement) fluted tart tin with removable base with pastry and trim any excess. Place in the fridge for 15 minutes to rest.

Step 4.

Cover the pastry base with non-stick baking paper and fill with pastry weights, rice or dried beans. Bake in preheated oven for 15 minutes. Remove paper and weights, rice or beans. Bake for a further 10 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C (about 350°F).

Step 5.

Cover pastry base with caramelised onion and top with sweet potato (yam) and fetta. Whisk together the cream, egg and basil in a jug. Pour into pastry base. Bake in oven for 40 minutes or until golden and set. Serve with a mixed green salad or coleslaw.

Tips & Hints:

You can use shop bought frozen shortcrust pastry if you prefer.

The fetta can be taken out of the recipe as an option.

To freeze (for up to 3 months): Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour to cool completely. Label, date and freeze. To thaw: Place in fridge for 12 hours. To reheat: Preheat oven to 180°C (about 350°F). Bake in preheated oven for 40 minutes or until warm.