Sweet Potato, Feta & Onion Quiche

Method:

1. Heat oven to 200 degrees Celsius.
2. 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.
3. Reduce oven to 160 degrees Celsius.
4. Heat oil in a frying pan 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.
5. Whisk egg, milk and paprika in a bowl. Season and pour into pastry case. Coat sweet
   potato with maple syrup and arrange over filling. Scatter with remaining 50g feta
   and rosemary.
6. Bake for 1 hour or until just set.
7. Cool slightly, then serve.