This delicious quiche is unlike any we’ve ever come across before! Sweet potato is the star of the show with plenty of caramelised onion and fresh basil added to the mix.
The mustard and brown sugar sauce really takes things to the next level and bring a whole new flavour to the dish. You can make your own pastry from scratch if you prefer, but simple store-bought shortcrust pastry will do the trick.
This incredible recipe is great on its own or paired with a fresh salad for lunch or dinner.
- 1 tbsp olive oil
- 1 large brown onion, halved, thinly sliced
- 2 tsp brown sugar
- 2 tsp wholegrain mustard
- 2 sweet potato, peeled, cut into 2cm pieces
- 1 sheet ready-rolled frozen quiche shortcrust pastry
- 3/4 cup thickened cream
- 3 eggs, lightly whisked
- 2 tbsp basil, finely shredded
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- Preheat oven to 200°C.
- Heat oil in non-stick pan over medium heat.
- Add onion and cook, stirring occasionally, for 15 minutes or until caramelised.
- Add sugar and cook, stirring for two minutes.
- Add mustard and stir to combine. Remove from heat.
- Meanwhile, cook sweet potato in medium saucepan of boiling water for five minutes. Drain well.
- Line round 22cm tart tin (removable base), with pastry and trim any access.
- Place in the fridge for 15 minutes to rest.
- Cover the pastry base with baking paper with pastry weights.
- Bake in preheated oven for 15 minutes.
- Remove paper and weights and bake for a further 10 minutes.
- Remove from oven. Reduce oven temperature to 180°C.
- Cover pastry base with onion and top with sweet potato.
- Whisk together the cream, egg and basil in a jug.
- Pour into pastry case.
- Bake for 40 minutes or until golden.