Recipe Sweet potato and caramelised onion quiche : Practical and Delicious

Recipe Sweet potato and caramelised onion quiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Sweet potato and caramelised onion quiche. You are currently reading Recipe Sweet potato and caramelised onion quiche : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Sweet potato and caramelised onion quiche requires 30m, cook 1h 30m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Make this popular quiche for dinner tonight, or pop it in the freezer for a night when you can't be bothered cooking.

Ingredients:

9 Ingredients

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  1 tbsp olive oil
  
  
  


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  1 large brown onion, halved, thinly sliced
  
  
  


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  2 tsp brown sugar
  
  
  


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  2 tsp wholegrain mustard
  
  
  


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  2 (about 600g) orange sweet potato (kumara), peeled, cut into 2cm pieces
  
  
  


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  1 sheet (27 x 27cm) ready-rolled frozen quiche shortcrust pastry (Pampas brand), just thawed
  
  
  


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  185ml (3/4 cup) thickened cream
  
  
  


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  3 eggs, lightly whisked
  
  
  


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  2 tbsp finely shredded fresh basil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 15 minutes or until soft and golden. Add the sugar and cook, stirring, for 2 minutes or until onion caramelises. Add the mustard and stir to combine. Remove from heat.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, cook the sweet potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well.
  
  
  


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  Step 3
  
  
  
  
  Line a round 22cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
  
  
  


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  Step 4
  
  
  
  
  Cover the pastry base with non-stick baking paper and fill with pastry weights, rice or dried beans. Bake in preheated oven for 15 minutes. Remove paper and weights, rice or beans. Bake for a further 10 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C.
  
  
  


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  Step 5
  
  
  
  
  Cover pastry base with caramelised onion and top with sweet potato. Whisk together the cream, egg and basil in a jug. Pour into pastry base. Bake in oven for 40 minutes or until golden and set. Serve with, mixed green salad leaves or coleslaw.
  
  
  

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