Sweet Potato, Feta & Onion Quiche


Sweet Potato Feta Onion Quiche


2 Tablespoons Extra Virgin Olive Oil
1 Onion, Thinly Sliced
2 Sprigs Rosemary, Leaves 150g Picked From One
Feta, Crumbled
7 Large ALZU Eggs, Lightly Beaten
80ml Milk
1 Tablespoon Smoked Paprika
1/3 Small (about 50g) Sweet Potato, Thinly Sliced (use a vegetable peeler)
1 Tablespoon Maple Syrup
1 Packet Shortcrust Pastry


  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.