Tuesday, September 10, 2013

Sweet Potato, caramelised onion and feta quiche {The Kitchen Series}


Today for the Kitchen Series, we have a guest blogger Lucy from Newcastle who is going to share a recipe for Sweet potato, caramelised onion and feta spelt quiche. I've known Lucy forever and she's a passionate cook especially using organic, seasonal produce and the Thermomix. Anyway you can find her over here, she often shares amazing, mouthwatering photos of her creations and recipe links so it's worth checking out. So without further ado.....
Today we are sharing a variation of the pumpkin, caramelized onion and feta tart recipe from the Thermomix Devil of a Cookbook. This is a gorgeous cookbook to own. Not only does it contain some amazing photos and recipes, and proceeds from the sale of the book go toward saving the Tasmanian Devil {which you can buy here}.



Ingredients
400g sweet potato - cut into 2cm cubes
20g olive oil
2 large brown onions - cut into rings
1 tbs rapadura (or sugar of choice)
200g wholemeal spelt flour
100g chilled butter - roughly chopped
1/4 tsp sea salt
50g chilled water
100g feta (or goat's cheese)
75g milk
75g pure cream
3 eggs
handful baby spinach (optional)


How to make/ Thermomix method

  1. Preheat oven to 200 C. Toss sweet potato in olive oil and season lightly. Place into preheated oven until golden.
  2. Prepare shortcrust pastry. Pop spelt flour, butter and salt into the Thermomix bowl and mix for 10 seconds on Speed 6. It should look like fine breadcrumbs.
  3. Add the chilled water and knead for 20 seconds using the Interval Speed.
  4. Lay the dough in a disc on some cling wrap of your Thermomat and leave to rest in the fridge for at least 15 minutes.
  5. Put the onion, sugar and dash of olive oil into the Thermomix bowl and set the Varoma temperature for 30 mins on Reverse to caramelize the onion. Set aside. 
  6. On a lightly flour surface begin to roll the dough out to a desired thickness. Press gently into a lightly greased tin and trim the edges. Save the leftover pastry to make mini quiches for the kids. 
  7. Lightly score or prick your pastry so that no air pockets are created. Place the tin back in the fridge to rest for another 15 minutes.
  8. Line the pastry with baking paper. Use baking weights or rice and blind bake your pastry for 15 minutes at 200 C. Remove the weights and baking paper and continue baking the pastry for another 5-10 minutes or until golden.
  9. Spread the onion mixture over the base of the pastry. Top with feta and sweet potato. 
  10. In the Thermomix mix together the milk, cream, eggs and a pinch of salt and pepper on Speed 3 for 10 seconds. Gently pour the egg mixture on top of the quiche base. Top with a handful of baby spinach.
  11. Place in the oven at 180 C for 40-50 minutes or until the egg has set. 
  12. Serve with a fresh rocket salad. 
  13. Use leftover pastry to make mini quiches for the kids using your muffin tray. You can also freeze any leftover raw pastry. 


How to make/ Using the traditional method
  1. Preheat oven to 200 C. Toss sweet potato in olive oil and season lightly. Place into preheated oven until golden.
  2. Prepare shortcrust pastry. Pop spelt flour, butter and salt into a large clean bowl.
  3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
  4. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
  5. Lay the dough in a disc on some cling wrap of your Thermomat and leave to rest in the fridge for at least 15 minutes.
  6. Put the onion, sugar and dash of olive oil into the heavy based saucepan. Saute on a low temperature, using a wooden spoon gently scrape the base of the bowl every minute or so to prevent the sugar from burning. Set aside. 
  7. On a lightly flour surface begin to roll the dough out to a desired thickness. Press gently into a lightly greased tin and trim the edges. Save the leftover pastry to make mini quiches for the kids. 
  8. Lightly score or prick your pastry so that no air pockets are created. Place the tin back in the fridge to rest for another 15 minutes.
  9. Line the pastry with baking paper. Use baking weights or rice and blind bake your pastry for 15 minutes at 200 C. Remove the weights and baking paper and continue baking the pastry for another 5-10 minutes or until golden.
  10. Spread the onion mixture over the base of the pastry. Top with feta and sweet potato. 
  11. In the a large clean bowl gently whisk together the milk, cream, eggs and a pinch of salt and pepper. Pour the egg mixture on top of the quiche base. Top with a handful of baby spinach.
  12. Place in the oven at 180 C for 40-50 minutes or until the egg has set. 
  13. Serve with a fresh rocket salad. 
  14. Use leftover pastry to make mini quiches for the kids using your muffin tray. You can also freeze any leftover raw pastry.

If you want to share recipes there is a link up for you to use for The Kitchen Series, there will be one each week  and remember to hashtag over on Instagram using hashtag #pfthekitchenseries to share your cooking.  How about becoming a member of the blog just head on over to the right sidebar of this blog post and click and over on Instagram @thepoppyfox {I'll do the happy dance}. If you are interested in guest posting {which would be amazing} just contact me at poppyfoxathome@gmail.com. Have a wonderful week everyone.
x Mummafox






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