Kale & feta sweet potato quiche

Instead of a typical pastry crust, the base of this quiche is made with grated sweet potato, pressed into an oven dish and baked until crispy and magnificent.

This recipe was created by Emma Hatcher.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

30 minutes

COOKING TIME

1 hour

SERVES

Serves 6

Ingredients

Butter, for greasing
2 large, sweet potatoes (750g)
1 ½ teaspoons smoked paprika
Sea salt and freshly ground black pepper
35g gluten free plain flour
2 medium free-range eggs, separated and lightly whisked

For the filling

3 medium free-range eggs
150ml double cream
30ml whole milk
Sea salt and freshly ground black pepper
Small bunch of chives, finely chopped
125g feta cheese
100g Cavolo Nero, stems removed and roughly chopped

Method

Preheat the oven to 180ºC / 160ºC fan / Gas mark 4. Butter a 24cm round oven dish generously.

Grate the sweet potatoes using a box grater and place into a colander. Sprinkle over a ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can.

Put the potatoes into a bowl and add the smoked paprika and season well. Add in the flour and 1 of the whisked eggs and mix really well to combine.

Tip the potato mix into your prepared oven dish and press into the base and sides to make a crust, trying hard to plug any gaps. Place in the oven and bake for 30 minutes, or until golden.

Remove the crust from the oven and brush with the second whisked egg. Place back into the oven for a few minutes to set.

To make the filling, add the eggs, double cream and milk to a jug and whisk well to combine. Season well, then sprinkle in the chives. Pour the mixture into the sweet potato crust and crumble over the feta cheese.

Nestle the Cavolo Nero in amongst the feta and place the uncooked quiche onto the middle shelf of your oven. Bake for 25 minutes, or until the centre has just a slight hint of a jiggle.

Allow to rest and set up for 10 minutes before eating.

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