Sweet Potato & Caramelised Onion Quiche

Recipe adapted from Australian Good Taste Magazine, August 2005 issue, page 59

Ingredients

1 tablespoon olive oil
1 large brown onion, halved, thinly sliced
2 teaspoons brown sugar
2 teaspoons wholegrain mustard
280g 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
3 eggs, lightly whisked
2 tablespoons finely shredded fresh basil (or basil paste)

Method

1. Line a round 22cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Use a fork to prick the base. Place in the fridge for 15 minutes to rest.  
2. Meanwhile, 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.
3. Cook the sweet potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. 
4. After pastry has rested, cover the pastry base with non-stick baking paper and fill with pastry weights, rice or dried beans. Place tin on hot baking tray in oven. 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. 
5. Cover pastry base with caramelised onion and top with sweet potato. 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.

Notes & Tips

To freeze (for up to 3 months): Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour to cool completely. Label, date and freeze.
To thaw: Place in fridge for 12 hours.
To reheat: Preheat oven to 180°C. Remove plastic wrap. Bake in preheated oven for 40 minutes or until warm.

If you don't have any pie weights, not to worry! You can freeze the pastry in the tin for 15minutes instead of chilling it in the fridge since freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights 

All in One Quiche

Whip up this easy quiche for a fuss-free lunch or dinner. Plenty of vegies in this recipe to help you meet your daily vegetable intake requirement :)

Serves 4

Ingredients

¾ cup pastry mix
¾ cup grated cheese
1 teaspoon butter, softened
4 eggs, lightly beaten
1 cup milk
310g can corn kernels, drained
1 onion, finely chopped
2 tablespoons basil, chopped
50g diced ham
1 tomato, deseeded, diced
1 tablespoon flat leaf parsley, chopped
1 small carrot, grated
1 small zucchini, grated (liquid squeezed out)

Method

1. Preheat oven to 180⁰C. Lightly grease a 3cm deep, 24cm (base) quiche dish
2. Combine pastry mix, cheese, butter, eggs and milk in a bowl. Stir well.
3. Add corn, onion, basil, ham, tomato, parsley, carrot, zucchini, and salt and pepper to egg mixture. Mix well. Pour into prepared quiche dish.
4. Bake for 40 to 45 minutes or until golden and firm to the touch.
5. Serve

Notes and tips

Ham can be substituted with 1 small barbecued chicken, skin removed, meat shredded