Spinach, Feta & Caramelised Onion Quiche with Sweet Potato Crust

 

2 sweet potatoes

8-10 eggs

2 red onions 

2 tbsp balsamic vinegar

1 tbsp brown sugar

1/2 block feta cheese

few handfuls baby spinach

Salt & pepper

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  • Preheat oven to 180

  • Grate the sweet potatoes, add in a beaten egg, salt and pepper and mix well.

  • Press the sweet potato quite firmly into a greased round dish approximate 25-30cm diameter. Cover the whole bottom, press into edges and up the sides to create your crust

  • Put the dish in the oven for 20-30 mins until potato is just starting to brown, then leave to cool.

  • Meanwhile, slice two onions and fry for about 5 mins until soft

  • Pour in 1 tbsp balsamic vinegar and 1tbsp brown sugar (adjust measurements for desired sweetness) and fry for about 10 minutes until caramelised then set aside

  • In the same pan (to save washing) wilt the spinach (be generous with your handfuls as it goes to nothing!) then set aside with onions

  • In a big mixing bowl beat about 7/8 large eggs with some salt and pepper, then mix in the onion, spinach and crumble in the feta

  • Pour the eggy filling into the sweet potato crust. (If it's not full enough just add more eggs. This depends on the dish you’re using.)

  • Cook at 180 for 20-25 mins until the centre in just set then take out and leave to cool to room temperature

  • This is a real tasty treat and goes nicely with salad or green veg! It also keeps really well so it’s good for work lunches!