SWEET POTATO, FETA AND CARAMELISED ONION QUICHE

INGREDIENTS

  • 2 tbs extra virgin olive oil
  • 1 onion, thinly sliced
  • 2 sprigs rosemary, leaves picked from 1
  • 150g feta, crumbled
  • 7 eggs, lightly beaten
  • 1/3 cup (80ml) milk
  • 1 tsp smoked paprika (pimenton)
  • 1/3 small (about 50g) sweet potato, thinly sliced (use a vegetable peeler)
  • 1 tbs maple syrup

  • METHOD

    • 1
      For the pastry, place flour and a pinch of salt in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk and thyme. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours.
    • 2
      Preheat oven to 200°C.
    • 3
      Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted ceramic dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked.
    • 4
      Reduce oven to 160°C.
    • 5
      Heat oil in a frypan over low heat. Add onion and 1/2 tsp salt. Cook, stirring, for 12 minutes or until caramelised. Cool. Add to pastry case with half rosemary leaves and 100g feta.
    • 6
      Whisk egg, milk and paprika in a bowl. Season and pour into pastry case. Coat sweet potato with maple and arrange over filling. Scatter with remaining 50g feta and rosemary.
    • 7
      Bake for 1 hour or until just set. Cool slightly, then serve.
    • https://www.delicious.com.au/recipes/sweet-potato-feta-caramelised-onion-quiche/QB0R3An3?adkit_ref=recipes%2Frotd&current_section=recipes

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