Description
This easy quiche recipe loaded up with sweet, caramelised red onion, sweet potato, spinach and feta quiche is delicious warm, or cold and packed up for a picnic.
Ingredients
Scale
- 1 x 500g (18 oz) Pack Shortcrust Pastry
- Plain Flour
- Unsalted Butter, at room temperature
- 1 Very Small Sweet Potato, peeled and cubed
- Light Olive Oil
- 1 Large or 2 Small Red Onions, thinly sliced
- 2 Large Handfuls Baby Spinach
- 100g (3.50 oz) Feta, crumbled
- 2 Large Egg Yolks
- 2 Large Eggs
- 50ml (2 fl oz) Whole Milk
- 1 x 150ml (5 fl oz) Pot Single Cream
- Freshly Ground Sea Salt and Black Pepper
Instructions
- Pre-heat the oven to 200 degrees (400 Fahrenheit) and place a metal baking sheet in the oven to heat up. By baking the quiche on this, you’ll avoid a soggy bottom without any need to blind bake.
- Roll the pastry out on a floured surface to the thickness of your average quiche crust. Grease your quiche dish well with butter (this will also help crisp the pastry to avoid a soggy bottom). Using the rolling pin to help support the pastry, lift it up over the dish and press it into the edges. Use a sharp knife to tidy up the edges, and chill the case in the fridge while you’re making the fillings. You can make jam tarts out of the scraps!
- Cook the sweet potato cubes in a pan of cold, salted water until they are just tender. Drain well, and set aside spread across a plate lined with kitchen paper to cool.
- Cook the onions in a large frying pan with a glug of light oil and a pinch of salt over a medium low heat until they are soft and starting to caramelise.
- Gradually stir in the spinach until it has wilted and most of the liquid has evaporated. Remove the pan from the heat.
- To make the quiche filling, whisk together the egg yolks, egg, milk and cream until combined, along with a generous amount of salt and pepper.
- To assemble the quiche, spread the onion and spinach mixture across the bottom of the chilled pastry case. Sprinkle over the sweet potato cubes and the feta, and pour over the egg and cream mixture.
- Bake for 40-45 minutes until the pastry is crisp and golden, and the egg mixture is set and just starting to brown.
- If serving warm, at home, leave it for 10 minutes to stand before cutting into it. Allow it to cool completely before slicing for a picnic and wrapping in greaseproof paper (along with your local strawberries and fridge cold bottles of Appletiser!); the pastry will go soggy if you wrap it in foil!