* Sweet Potato and Caramelised Onion Quiche {Meatless Mondays}

I know I keep saying that I'm surprised when a recipe works, but I genuinely am. This Sweet Potato and Caramelised Onion Quiche was an experiment because I used my favourite Parmesan and polenta pastry with it. I thought I might have gone for overkill with the flavour combinations and ended up with a dish that was all over the shot.

Happily I was wrong.

I made the quiche to take to mum's on Sunday as my brother and his clan were donning their life jackets and coming to Cornwall to visit. So.... an "occasion" was at hand. An "occasion" always requires copious amounts of food in my family, so you're guaranteed to have at least one individual who likes what you've put in front of them.

Both Neil and my brother, demolished my quiche. I've no idea if Josh ate any. Josh is a Ninja at family gatherings. He appears from nowhere with a plate. The plate is suddenly full to brimming. Then both Josh and his plate disappear... as if they had never been there to begin with!!! There's not even a throwing star lodged in a wall somewhere. It's like the air is displaced with his image, and a plate... then *piff paff poof*... gone.

I wish I could do that.

Especially just after I've farted.

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Sweet Potato and Caramelised Onion Quiche Recipe

Serves 6 - 8

Prep time - 1 hour 10 minutes

Cooking time - 50 minutes

Total time - 2 hours

You will need

A 28cm flan case/tart tin (preferably with a removable bottom)

Ingredients

Pastry

7oz/200g plain flour

2oz/50g fine polenta - plus extra for dusting

5oz/140g cold butter - cut into small pieces

2oz/50g Parmesan - finely grated

1 whole egg

2 tbsps water

Filling
1 tbsp olive oil
1 tbsp butter
1 sweet potato (about 200g) - peeled and diced
1 onion - sliced
3.5oz/100g gruyere cheese - grated
5 eggs
5fl oz/150ml double/heavy cream

Method

• Heat oven to 390/200c/170c fan/gas 6 and make the pastry first..
• Place the flour, polenta, butter and a pinch of salt into a food processor and whizz until the mixture resembles fine breadcrumbs. 
• Add the Parmesan and egg, then pulse through the 2 tbsp cold water until the mixture forms a ball. Wrap in cling film, and chill in fridge for 30 mins. 
• Whils the pastry is chilling cook the sweet potato and onion...
• Place the diced sweet potato into a baking dish with the tablespoon of olive oil. Use your hands and mix it up. Place in the oven and cook for 15 minutes until soft and lightly coloured. When cooked place on kitchen towels to drain excess fat and cool down.
• For the onion, place the butter in a skillet over a low heat and add the onions. Cook very gently for about 15 minutes until caramelised and golden. Place on kitchen towels to drain excess fat and cool down... back to the pastry
• Dust your work surface with polenta and roll out the pastry - not to thick and not too thin - about 5mm.
• Line the tart tin with the pastry and trim the overhang, but not too far as it will shrink with cooking.
• Chill for another 30 mins.
• Re-Heat oven to 390/200c/170c fan/gas 6 (if you've turned it off). 
• Place a baking sheet in the oven to warm up.
• Line the pastry case with baking parchment and fill with baking beans. 
• Place on the baking sheet and bake for 15 mins. 
• Remove the beans and parchment and bake for another 5 mins or until the pastry is golden.
• Remove from oven and allow to cool a little - turn the oven temperature down to 350f/180c/155 fan/gas 4.
• Scatter the base with the cheese, sweet potato and onion.
• Whisk together the whole eggs and cream and gently pour into the pastry case, careful not to go over the edges.
• Cook for about 20 - 30 minutes until the egg has just set.
• Serve hot or cold with your favourite salad.

 NOTE: There's usually enough pastry left over to make a mini quiche or whatever else you fancy with it - Moby suggested Cheese Straws in the comments in this post. You can - of course - use a pre-made pie crust or pre-made short crust pastry.

EAT 

ONE YEAR AGO: Pollo e Funghi Tagliatelle