Sweet Potato and Caramelised Onion Quiche

Sweet Potato and Caramelised Onion Quiche.

Serves 3-4 (for days)

Pastry:

1 3/4 cups plain flour

125g chilled butter, chopped

1/2 tsp salt

2 tsp iced water

Filling:

2 TBSP olive oil

500g sweet potato, peeled and diced (or pumpkin)

1 large brown onion, peeled and sliced into rings

1 tsp brown sugar

4 eggs

1/2 cup milk

1 TBSP dried mixed herbs

salt and pepper

1. In a large mixing bowl, rub together the butter, salt and flour with your fingers until the mixture resembles fine breadcrumbs.

2. Add the water and combine to form a dough. You made need to add more water or flour, depending on the consistency of the dough. It should resemble play dough.

3. Wrap the dough in cling wrap and refrigerate for 30 minutes.

4. In a medium saucepan, place the sweet potato and enough water to cover it. Add a pinch of salt. Bring it to the boil.

5. Remove the sweet potato from the heat when it is just cooked through and drain. Leave to cool.

6. In a medium fry pan, heat 1 TBSP of the olive oil.

7. Add the onions and fry until soft.

8. Add the sugar and keep frying until the onion caramelises. Remove from heat and leave to cool.

9. Preheat the oven to 200C and grease a 22cm pie dish or tart tin.

10. Remove the pastry from the fridge and roll out until it’s big enough to cover the dish/tin.

11. Line the dish/tin with the pastry and place in the fridge for a further 15 minutes.

12. Whisk the eggs with the milk and herbs.

13. Add the cooled onion and season to taste.

14. Remove the pastry shell from the fridge and place in the oven for 15 minutes.

15. Remove from the oven and cover the pastry with the sweet potato. Then pour over the egg mixture.

16. Reduce the oven temperature to 180C and bake the quiche for 30-40 minutes or until the top is slightly browned.

17. Serve.

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