Over the weekend the weather was cold, rainy and well it sucked to be out doors in general.
My wife got sick of me and vice versa throughout the 48hrs of indoors activities. We decided to start to cook and make some funny treats. We made Banana Bread and Blue Berry Muffins, but the real gold was our Sweet Potato & Caramelised Onion Quiche.
Bellow is the instructions on how to create your own when you feel the need.
Preparation Time : 30 mins
Cooking Time : 90 mins
- 1 tbs olive oil
- 1 large brown onion, halved, thinly sliced
- 2 tsp brown sugar
- 2 tsp wholegrain mustard
- 2 (about 600g) orange sweet potato (kumara), peeled, cut into 2cm pieces
- 1 sheet (27 x 27cm) ready-rolled frozen quiche shortcrust pastry, just thawed
- 185ml (3/4 cup) thickened cream
- 200g danish fetta
- 3 eggs, lightly whisked
- 2 tbs finely shredded fresh basil
- Preheat oven to 200°C. 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.
- Meanwhile, cook the sweet potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well.
- 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.
- 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.
- Cover pastry base with caramelised onion and top with sweet potato 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, mixed green salad leaves or coleslaw.