Tuesday, February 01, 2005

Sweet potato, spinach and fetta quiche 

I had this at a cafe once and it was so good I asked for the recipe.

What you'll need:
1 packet of pastry mix (yep - I'm lazy)
about half a small packet of sesame seeds
a pinch of nutmeg
1 large or a couple of small sweet potatos (the orange ones - also called kumera)
a bunch of fresh baby spinach (or packet of frozen spinach)
a block of fetta cheese (the Danish or Bulgarian fetta works well - use a creamy one)
1 onion
2 eggs
about a cup of light thickened cream
salt and ground black pepper to taste

What to do:
Peel the sweet potato and cut it into small chunks. Put it in the oven to bake until soft.

While the sweet potato is cooking, add the sesame seeds and nutmeg to the dry pastry mix and follow the directions on the packet. Roll out the pastry and let it sit (cos it shrinks a bit).

Chop the onion and fry in a little oil until soft and golden.

Beat the eggs, add the cream, salt and pepper and cooked onion.

Lightly grease a quiche or flan dish and line it with the pastry. Over the base, arrange a thin layer of spinach. Add the cooked sweet potato and small blocks of fetta.

Pour the egg/cream/onion mix over the top.

Bake in a hottish oven for about 20 minutes. If the crust looks done but the filling isn't set, turn the temperature down a little and let it keep cooking.

The top should be a golden-brown colour when it's done.

This is just as good cold as it is hot. The amount usually makes one large and one small quiche. It freezes well, too (although there's very rarely any left to keep!).

Enjoy :*)