Sweet potato, feta and basil quiche

  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Sweet potato, feta and basil quiche
  • 1 1/2 cup plain flour
  • 125 gram cold butter, chopped
  • 1 egg-yolk
  • 1 tablespoon iced water
  • 250 gram kumara, peeled, thinly sliced
  • 1 tablespoon olive oil
  • 150 gram feta, crumbled
  • 2 tablespoon finely shredded basil
  • 2 eggs
  • 1/2 cup thickened cream
  • 1/4 cup milk
  • 1 clove garlic, crushed


Sweet potato, feta and basil quiche
  • 1
    Preheat oven to200°C. Lightly grease 4 x 12cm round loose-bottomed pans. Arrange on a baking tray.
  • 2
    Sift flour into a large bowl. Add butter. Rub in, using fingertips, until mixture resembles breadcrumbs. Add yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 30 minutes.
  • 3
    Roll pastry between two sheets of baking paper. Cut to fit pans. Ease into pans, trimming edges. Chill for 15 minutes.
  • 4
    Bake blind for 10 minutes. Bake for further 5 minutes. Cool. Reduce oven to 180°C.
  • 5
    Meanwhile, layer kumara on a baking tray. Drizzle with oil. Bake for 8-10 minutes until just tender. Cool slightly. Arrange over pastry base. Sprinkle with feta and basil.
  • 6
    In a large jug, whisk together eggs, cream, milk and garlic. Season to taste. Pour over filling. Bake for 15-20 minutes until set. Serve with salad, if desired.


If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes.

More From Women's Weekly Food