© Julie
Photo by Julie O’Malley

Sweet Potato, Feta and Basil Quiche

Pastry:
75g plain flour
75g self raising flour
20g butter, melted
120g cream

Filling:
250g sweet potato, peeled and thinly sliced
1 Tablespoon olive oil
150g feta cheese, crumbled
2 tablespoons basil leaves, shredded
1 garlic clove, peeled
2 eggs
1/2 cup cream
1/4 cup milk

Preheat oven 180°C.
Lay sweet potato on baking tray, drizzle with oil and bake 10 minutes until just tender. Cool slightly.
Grease 23cm nonstick quiche tin with removable base.
Place all pastry ingredients in tmx bowl and knead until combined.
Tip out onto silmat and roll out and line tin with pastry.
Place sweet potato on pastry, sprinkle with feta and basil.
Place garlic in tmx and chop 5 seconds, speed 5.
Add eggs, cream, milk and season with salt and pepper to taste. Mix 10 to 15 seconds, speed 4.
Pour into quiche tin and bake 35 minutes until set.

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