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Sweet Potato Quiche
A Lambert Produce Recipe

Sweet Potato Quiche Recipe

It doesn’t get much better than a meal that tastes delicious but is so easy to make!

Prep

Cooking

Serves

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 sprigs rosemary, leaves removed from one
  • 150g feta, crumbled
  • 7 eggs, lightly beaten
  • ⅓ cup milk
  • 1 teaspoon smoked paprika
  • 50g sweet potato, peeled into strips
  • 1 tablespoon maple syrup

 

Pastry

  • 1⅔ cups white spelt flour
  • 1 egg yolk
  • 2 tablespoons thyme leaves
  • 1 tablespoon apple cider vinegar

Method

Pastry

1. In a bowl, place the flour and a pinch of salt. Use your fingers to rub in the butter until the mixture resembles coarse crumbs. Add the egg yolk and thyme.

2. In a separate jug, combine vinegar and ¼ cup water with 4 ice cubes. Drain the water mix, then fold it into the flour mixture until it forms a loose dough.

3. Wrap the dough in plastic wrap and chill for 2 hours.

 

Quiche

1. Preheat oven to 200°C.

2. Roll out the pastry on a lightly floured flat work surface until it is 3mm thick. Use the pastry to line a 24cm baking dish, trimming any excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes. Remove the pastry weights and baking paper, and bake for a further 20 minutes.

3. Reduce oven to 160°C.

4. In a frypan, heat the olive oil over low heat. Once heated, add the onion and ½ teaspoon salt. Cook, stirring, until caramelized. Remove from heat and cool before adding to the pastry case along with half the rosemary leaves and 100g of feta.

5. In a bowl, whisk together the eggs, milk, and paprika. Season with salt and pepper, then pour into the pastry case. In a separate bowl, coat the sweet potato strips with maple syrup before arranging them over the filling. Top with the remaining 50g of feta and rosemary.
6. Bake for 1 hour. Cool slightly, then serve.