Serves 4 to 6
Cooking Time: 2h30’
What you need:
For The Crust:
- 1½ Cups Flour (Any kind, for this one I used all purpose white)
- 1 Tsp Salt
- ½ Tsp Baking Powder
- 4 Tbsp Frozen Butter, grated
- 1 Tbsp Soft Cream Cheese
- ¼ Cup Vegetable Oil
- 2 Tbsp Cold Milk (Any Kind)
For The Filling:
- 2 Medium Onions, peeled and chopped
- 1 Small Sweet Potato, peeled and diced
- 100g Feta Cheese, crumbled
- 10 pieces of Sundried Tomatoes, roughly chopped
- 2 Tbsp Vegetable Oil
- 100ml Stock (Any)
- Salt & Pepper to taste
For The Cream Filling:
- 2 Eggs
- 2/3 Cup Double Cream
- 2/3 Cup Milk
- 100g Gruyere Cheese, grated
- Salt & Pepper
- Sprinkle of Dried Thyme
I have made so many quiches in the past, and none has ever disappointed: Sweet Potato, Spinach and Feta; Chicken & Leek; Spinach & Bacon… you name it! You can create your own filling! It’s such a versatile dish.
And as you can already see, I don’t like to buy ready-made crusts, I always (almost) make my own, it’s a lot more delicious and fresh!
When you’re going to make a quiche, allow for a couple of hours in the kitchen.
It’s a very simple dish to make, it just takes time and it’s done in 3 steps: the crust, the filling & the cream filling.
Mix together the flour, salt and baking powder in a big bowl and add the grated frozen butter and mix well using your fingers. Your body temperature will melt the butter as you squeeze it with the flour. After a few minutes, the mixture will feel like soft sand.
And if you squeeze some, it should just hold in your hands before crumbling.
Add the soft cream cheese, the milk and the oil and use a fork and make sure all the liquid is well introduced into the flour mixture. For a final squeeze, use your hands and form a dough ball. Dump the ball in the baking dish; use your fingers and palms to press the dough evenly into the bottom and the sides. Transfer to the fridge for 15 minutes.
While the crust is in the fridge, preheat your oven to 200 degrees Celcius.
And start making the filling.
Chop the onions and fry them until caramelized with some oil, add the sweet potato cubes, stir until well incorporated, pour the stock over it and let is cook for 5 to 7 minutes and set aside.
Take the crust out of the fridge, line it with parchment paper and weigh it down with beans. I don’t use my heart weights, as I need a lot more weight on this dough. (Cool the beans once it’s done and return them into your cupboard).
I bake the crust in 2 stages.
I first bake it for 15 minutes on 200. Take it out, remove the paper and the beans, and then bake it for a further 10 minutes on 180.
Keep the oven on 180 for the remaining time.
And the last step is making the cream filling. Whisk together all the ingredients: eggs, cream, milk, Gruyere cheese, salt and pepper.
Pour the filling mixture into your crust
Pour the cream mixture over it
And spread your sun-dried tomato chunks and feta cheese evenly on top.
Make sure you don’t let the cream reach the edges. Sprinkle with dried thyme.
Bake it for 50 minutes to 1 hour.
Because this dish is prepared in stages, you can bake your crust, let it cool completely and freeze it for later use.
You can also prepare the whole dish without the final 40 minute bake, and freeze it as is once it’s all cool, and then bake it on another day, it’s a perfect dish for any occasion!