Yesterday I decided to make a quiche for lunch for Alberto, Paul and I. I can’t really claim credit for this though – the recipe came from my friend Kirsty (Hello Kirsty!) via her brother. I’ve been meaning to make it for a couple of weeks and Easter Sunday seemed like the ideal opportunity. I amended the recipe slightly by substituting a sliced leek for one of the red onions listed. I do like a bit of leek!
Shortcrust pastry (I bought some, ready made from Sainsbury’s – life’s too short to make your own pastry!)
1 tablespoon of olive oil
2 red onions, finely chopped (as I say, I substituted a sliced leek for one of the onions)
Fresh thyme leaves
200g of sweet potato, cut into 5mm slices
100g of feta, crumbled
1 red chilli, finely sliced
6 tablespoons of crème fraîche
Preheat the oven to 200
Roll the pastry out and line a 25cm diameter ceramic quiche dish.
Cover with greaseproof paper, fill with baking beans and blind bake for 10 minutes. Then remove the beans from the pastry case and bake for 3 more minutes to dry out the pastry at the bottom of the tart.
Meanwhile, heat the oil in a frying pan and sauté the onion, leek and thyme until soft.
Spread the onions and leek over the pastry case and arrange the sweet potato slices, crumbled feta and chilli over the top.
Lightly beat the eggs in a bowl and mix well with the crème fraîche. (you might want to do this in a larger bowl that I used – or a deeper one at least – it was very tricky making sure that none of it slopped over the sides!)
Spoon the mix over the quiche and season with black pepper.
Pop the quiche onto a baking tray and cook for 25-30 minutes until set and golden.