Sweet potato spinach quiche

Sweet potato, spinach and feta quiche

Tangy feta complements the sweet veg in this savoury tart – delicious served with a green salad

By , 23 February 2016

(15 votes)

Sweet potato, spinach and feta quiche
  • 1 Hour 5 Mins

  • Serves: 6

  • Price: 59p per serving

Nutritional Info
Each 199g serving contains
  • Energy

    1799KJ

    430KCAL

    22%
  • Fat

    25.9g

    high

    37%
  • Saturates

    9.8g

    high

    49%
  • Sugars

    6.0g

    low

    7%
  • Salt

    0.80g

    med

    13%
of your reference intake.
Typical energy values per 100g: 904kJ/216kcal.
Ingredients
  • 20g pack Jus-Rol Shortcrust Pastry Sheets
  • 1tbsp olive oil
  • 1 small sweet potato, peeled and cut into 1-2cm cubes
  • 1 red onion, finely sliced
  • 50g washed baby spinach leaves
  • 275ml buttermilk (or substitute – if you don’t have any buttermilk, use 225ml plain natural yogurt mixed with 50ml milk instead)
  • 2 large eggs
  • 1tbsp chopped parsley
  • 50g feta cheese
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a 20cm flan dish with the pastry. Prick the base all over with a fork and cover with baking paper. Weigh down with baking beans or uncooked rice.

  • Bake for 10 mins. Remove the beans and paper and return to the oven for 5 mins. Set aside to cool slightly.

  • Reduce the oven to 180C/ 160C Fan/Gas 4. Heat the oil in a large nonstick frying pan and gently fry the sweet potato for 10 mins.

  • Add the onion and cook for a further 5 mins, stirring occasionally until tender and just starting to colour. Add the spinach and cook for 1 min. Transfer to the pastry case.

  • In a jug, whisk together the buttermilk, eggs and parsley. Pour over the filling in the pastry case then sprinkle over the feta.

  • Cook in the oven for 25 mins or until the filling has just set through to the middle. Serve straight away or leave to cool for later.