Delicious sweet potato, spinach and feta quiche that is bursting with vibrant flavours and nourishing ingredients.
Sweet potato brings a gentle sweetness that balances beautifully with the tangy feta, whilst a hint of cumin and thyme lifts the flavour, adding warmth and depth to every bite.
Perfect for brunch, lunch, or a light dinner, this quiche pairs wonderfully with a simple side salad of rocket or fresh mixed leaves for a balanced, satisfying meal.
Delicious sweet potato, spinach and feta quiche that is bursting with vibrant flavours and nourishing ingredients.
Sweet potato brings a gentle sweetness that balances beautifully with the tangy feta, whilst a hint of cumin and thyme lifts the flavour, adding warmth and depth to every bite.
Perfect for brunch, lunch, or a light dinner, this quiche pairs wonderfully with a simple side salad of rocket or fresh mixed leaves for a balanced, satisfying meal.
Yields1 Serving
Shortcrust pastry-for 9 inch tin shallow or deep 180 g (1 & 1/2 cups) plain/all purpose flour 85 g (6 tbsp butter), cubed and cold 6 -8 tbsp cold waterFilling-for both versions 1 tbsp olive oil 1 tbsp butter 1 yellow onion, finely chopped 1 garlic clove, minced 1 tsp fresh thyme 200 g (7 oz) sweet potato, peeled & chopped into small chunks 120 g (4 cups) spinach ¼ tsp salt ¼ tsp ground black pepper pinch ground cumin 85 g (3 oz) feta, crumbledVersion 1: Custard for 9 inch shallow dish 3 large eggs 120 ml (1/2 cup) milk 80 ml (1/3 cup) double cream ½ tsp saltVersion 2: Custard for 9 inch deep dish 4 large eggs 180 ml (3/4 cup) milk 80 ml (1/3 cup) double cream ½ tsp salt
1For the pastry:
1. In a bowl, combine flour and salt. Rub in butter until mixture resembles fine breadcrumbs.
2.Add cold water gradually until a soft dough forms.
3. Shape the dough into a disk, wrap, and chill for 30 minutes.
4. Roll dough out on a floured surface and line a 9-inch tart tin. Trim any excess. Chill for 15 minutes.
5. Prick the base with a fork. Line with parchment and baking weights. Blind bake at 180°C / 350°F for 15 minutes, remove weights, then bake for 5 more minutes. Let cool slightly.
For the filling:
1. Heat oil and butter in a large pan. Sauté onion for 5 mins until soft. Add garlic and thyme, cook 1 min more.
2. Add in the sweet potato chunks, cover, and cook 10–12 mins until tender (add a splash of water if needed). Add spinach and cook just until wilted. Season with salt, pepper, and cumin. Remove from heat.
Assembly:
1. Spread the filling evenly over the cooled crust. Crumble the feta cheese over.
2. Whisk together custard: eggs, milk, cream, and pour over the filling — it should just reach the top without overflowing.
3. Bake at 180°C / 350°F for 35–40 minutes, until set and golden. Cool for about 10 minutes before slicing.
For the pastry:
1. In a bowl, combine flour and salt. Rub in butter until mixture resembles fine breadcrumbs.
2.Add cold water gradually until a soft dough forms.
3. Shape the dough into a disk, wrap, and chill for 30 minutes.
4. Roll dough out on a floured surface and line a 9-inch tart tin. Trim any excess. Chill for 15 minutes.
5. Prick the base with a fork. Line with parchment and baking weights. Blind bake at 180°C / 350°F for 15 minutes, remove weights, then bake for 5 more minutes. Let cool slightly.
For the filling:
1. Heat oil and butter in a large pan. Sauté onion for 5 mins until soft. Add garlic and thyme, cook 1 min more.
2. Add in the sweet potato chunks, cover, and cook 10–12 mins until tender (add a splash of water if needed). Add spinach and cook just until wilted. Season with salt, pepper, and cumin. Remove from heat.
Assembly:
1. Spread the filling evenly over the cooled crust. Crumble the feta cheese over.
2. Whisk together custard: eggs, milk, cream, and pour over the filling — it should just reach the top without overflowing.
3. Bake at 180°C / 350°F for 35–40 minutes, until set and golden. Cool for about 10 minutes before slicing.