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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


  1. Preheat oven to 180C. Heat the oil in a non-stick frying pan over medium heat.
  2. Add the onion and cook, stirring occasionally, for 15 minutes or until soft and golden.
  3. Add the sugar and cook, stirring, for 2 minutes or until onion caramelises.
  4. Add the mustard and stir to combine. Remove from heat.
  5. Meanwhile, cook the sweet potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well.
  6. Cover pastry base with pesto, then caramelised onion and top with sweet potato.
  7. Whisk together the cream and egg in a jug. Pour into pastry base.
  8. Bake in oven for 40 minutes or until golden and set. Serve with, mixed green salad leaves or coleslaw.
Page last modified by brett on February 07, 2010, at 05:49 AM