A healthy sweet potato and spinach quiche with a crisp spelt flour base and the addition of yoghurt instead of cream which adds a lighter and tasteful texture. The smoked paprika, thyme and garlic clove give a burst of slightly spicy flavour to this delicious guilt free quiche.
A healthy sweet potato and spinach quiche with a crisp spelt flour base and the addition of yoghurt instead of cream which adds a lighter and tasteful texture. The smoked paprika, thyme and garlic clove give a burst of slightly spicy flavour to this delicious guilt free quiche.
Prep Time10 minsCook Time50 minsTotal Time1 hr
Crust 180 g wholemeal spelt flour (or plain flour) 85 g unsalted butter 68 tbsp water large pinch of saltQuiche 1 tbsp olive oil 1 tbsp butter 1 yellow onion 1 garlic clove 1 tsp thyme 200 g sweet potatoes, peeled and thinly sliced 4 cups spinach ¼ tsp salt ¼ tsp pepper ½ tsp smoked paprika 85 g feta 4 eggs ½ cup milk ½ cup yoghurt ½ tsp salt
11. In a large bowl place the flour and salt and combine together. Gently crumble the butter into the flour with your hands until it resembles fine breadcrumbs . Add in the water, bring together in circular motions until a ball forms.
2. Roll out your dough and place in a round 9 inch greased baking tin. Leave in the fridge for at least 45 minutes to set.
3.Meanwhile preheat the oven to 180C. Prick the pastry base all over with a fork to prevent air bubbles from forming. Line the base with a sheet of baking parchment and weigh down the pastry with some baking beans. Blind bake your pastry for 15 minutes in the oven then remove the beans and parchment paper and bake a further 5 minutes until the base is golden brown.
4. Meanwhile heat the butter in a pan over medium heat. Add in the chopped onion and crushed garlic cloves and thyme, cook on low heat until softened, about 5 minutes. Pourr in the olive oil and place the sweet potato in the pan, sprinkle the 1/4 tsp of salt, pepper and 1/2 tsp of smoked paprika evenly over the sweet potatoes ,cook for about 10-12 minutes on low heat until slightly softened. Wash the spinach and add to the pan to wilt, about 2-3 minutes.
5. In a large bowl whisk together the 4 eggs, milk, yoghurt and 1/2 tsp salt.
6. Crumble half the feta over the crust then layer half of the the onion and garlic, sweet potato and spinach on top, pour half the egg mixture over this layer. Now add the rest of the sweet potatoes and spinach and the rest of the egg mixture making sure it is evenly spread and lastly the remainder of feta.
7. Cook in the preheated oven at 180C for 35-40 minutes or until the top turns golden brown.
1. In a large bowl place the flour and salt and combine together. Gently crumble the butter into the flour with your hands until it resembles fine breadcrumbs . Add in the water, bring together in circular motions until a ball forms.
2. Roll out your dough and place in a round 9 inch greased baking tin. Leave in the fridge for at least 45 minutes to set.
3.Meanwhile preheat the oven to 180C. Prick the pastry base all over with a fork to prevent air bubbles from forming. Line the base with a sheet of baking parchment and weigh down the pastry with some baking beans. Blind bake your pastry for 15 minutes in the oven then remove the beans and parchment paper and bake a further 5 minutes until the base is golden brown.
4. Meanwhile heat the butter in a pan over medium heat. Add in the chopped onion and crushed garlic cloves and thyme, cook on low heat until softened, about 5 minutes. Pourr in the olive oil and place the sweet potato in the pan, sprinkle the 1/4 tsp of salt, pepper and 1/2 tsp of smoked paprika evenly over the sweet potatoes ,cook for about 10-12 minutes on low heat until slightly softened. Wash the spinach and add to the pan to wilt, about 2-3 minutes.
5. In a large bowl whisk together the 4 eggs, milk, yoghurt and 1/2 tsp salt.
6. Crumble half the feta over the crust then layer half of the the onion and garlic, sweet potato and spinach on top, pour half the egg mixture over this layer. Now add the rest of the sweet potatoes and spinach and the rest of the egg mixture making sure it is evenly spread and lastly the remainder of feta.
7. Cook in the preheated oven at 180C for 35-40 minutes or until the top turns golden brown.
Ingredients
Directions
1. In a large bowl place the flour and salt and combine together. Gently crumble the butter into the flour with your hands until it resembles fine breadcrumbs . Add in the water, bring together in circular motions until a ball forms.
2. Roll out your dough and place in a round 9 inch greased baking tin. Leave in the fridge for at least 45 minutes to set.
3.Meanwhile preheat the oven to 180C. Prick the pastry base all over with a fork to prevent air bubbles from forming. Line the base with a sheet of baking parchment and weigh down the pastry with some baking beans. Blind bake your pastry for 15 minutes in the oven then remove the beans and parchment paper and bake a further 5 minutes until the base is golden brown.
4. Meanwhile heat the butter in a pan over medium heat. Add in the chopped onion and crushed garlic cloves and thyme, cook on low heat until softened, about 5 minutes. Pourr in the olive oil and place the sweet potato in the pan, sprinkle the 1/4 tsp of salt, pepper and 1/2 tsp of smoked paprika evenly over the sweet potatoes ,cook for about 10-12 minutes on low heat until slightly softened. Wash the spinach and add to the pan to wilt, about 2-3 minutes.
5. In a large bowl whisk together the 4 eggs, milk, yoghurt and 1/2 tsp salt.
6. Crumble half the feta over the crust then layer half of the the onion and garlic, sweet potato and spinach on top, pour half the egg mixture over this layer. Now add the rest of the sweet potatoes and spinach and the rest of the egg mixture making sure it is evenly spread and lastly the remainder of feta.
7. Cook in the preheated oven at 180C for 35-40 minutes or until the top turns golden brown.