Sweet Potato Quiche

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.

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 water

Filling-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, crumbled

Version 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 salt

Version 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

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.

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