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Quiche with Sweet Potato Crust

This delicious gluten-free dish is a simple, elegant and nourishing meal that will impress the masses and delight all the senses.

Quiche with Sweet Potato Crust

Serves 8

3 tbsp unsalted butter, cut into cubes
1kg sweet potato or kumara, about 2 large, peeled, grated on a large-holed box grater
10 large eggs, divided
1½ cups sour cream
200g creamy goat’s cheese
1 bunch chives, snipped finely
2 fresh figs

Preheat oven to 200°C. Grease the sides and bottom of 8 individual loose-bottomed fluted tart tins well with butter.
Place the grated sweet potatoes or kumara in a large cheesecloth or clean kitchen towel. Gather corners together and squeeze out excess moisture over the sink.

Put the sweet potatoes into a large bowl. In another small bowl, whisk together 2 eggs, 2 teaspoons salt, 1 teaspoon black pepper and pinch cayenne pepper. Pour over sweet potatoes and toss lightly to coat. Press into the bottom and up the sides of the prepared tart tins. Place on a baking tray and bake in oven for 15-20 minutes. Remove from oven and allow to cool. Turn oven down to 180°C. In a large bowl, place the remaining eggs, sour cream, half of the goat’s cheese, and chives. Season. Whisk well to combine. Add the egg mixture without overfilling the crusts. Bake for 15 minutes.

Turn heat down to 150°C. Place a quarter fresh fig on each one, then sprinkle leftover goat’s cheese over the top. Bake for another 15 minutes until the cheese has started to melt. The centres may still wobble a little, but will set as they cool. Allow the tarts to rest 20 minutes before serving.

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