With very little time and very few groceries for dinner late last week, I pulled out the almost-unusable bag of fresh spinach that had been forgotten in the bottom of my fridge, the one red onion I’d been saving for a paella I never got around to making and the sweet potato hiding behind it and came up with this little quiche (which I would say was surprisingly tasty, but it contains everyone’s beloved Meredith Goats Cheese, so it’s not really a surprise that it was delicious at all.
In true my-son-now-goes-to-kinder mode, I don’t have much time to write this recipe before picking him up either, so I best get to it.
Vegetable Quiche
Ingredients
- 2 Sheets puff pastry
- 1 large roast potato, diced and roasted
- 1 red onion, diced
- 2 handfuls of fresh spinach, roughly chopped (cook with onion)
- 4 eggs, whisked
- 1/3 of a cup of full cream milk
- 4 cubes Meredith feta, broken into smaller pieces.
- salt & pepper to taste
Method
1. Line a 25cm Quiche tin with removable base with the thawed puff pastry. Cover with baking paper (and the edges with foil to avoid overcooking later, if you like), fill with pie weights or dried beans and blind bake for 20-30 minutes or until the base starts to cook.
2. In a small frying pan, cook the onion until translucent, then add the spinach and cook until wilted. Allow to cook completely.
3. In a large bowl, combine the onion and spinach mix, roasted sweet potato, eggs, milk and feta. Season with salt and pepper and pour into the cooled pastry crust.
4. Bake at 160c for 25-30 minutes or until the centre of the quiche has set. Allow to cool completely (or overnight in the fridge) before serving.
Makes a beautiful made-the-day-before dinner, too!
Nat x