SweetPotatoAndCaramelisedOnionQuiche
Ingredients (serves 6)
- 1 tbs olive oil
- 2 large brown onions, halved, thinly sliced
- 2 tsp brown sugar
- 2 tsp wholegrain mustard
- 2 (about 600g) orange sweet potato (kumara), peeled, cut into 2cm pieces
- 1 sheet (27 x 27cm) ready-rolled frozen quiche shortcrust pastry (Pampas brand), just thawed
- 185ml (3/4 cup) thickened cream
- 3 eggs, lightly whisked
- basil pesto
Method
- Preheat oven to 180°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.
- Meanwhile, cook the sweet potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well.
- Cover pastry base with pesto, then caramelised onion and top with sweet potato.
- Whisk together the cream and egg 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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