So following my inspiration earlier this week, I'm hopefully starting myself a little blog tradition today with my first recipe. Fingers crossed my food serves you well, even if my photography and general food presentation at the moment leaves much to be desired!
Sweet potato, spinach and feta quiche
(Ok, I'm suffering here from my Mum having taught me, so excuse the imperial measurements here.)
4oz plain flour
2oz butter (room temperature for ease)
2-3 tablespoons cold water.
200g sweet potato, diced to about 2cm squared.
150g baby spinach leaves
100g feta cheese
80g cheddar cheese, grated
1 small onion, finely chopped
100ml milk (I used skimmed)
100ml creme fraiche
2 large eggs
1 tablespoon olive oil
1) Pre-heat the oven to 190 degrees (or 170 degrees for a fan oven).
1) Put the butter and flour into a mixing bowl and rub together with your finger tips until you are left with fine breadcrumbs. Add the water gradually and mix into a ball of dough.
2) Roll the pastry out onto a floured surface until large enough for your flan dish.
3) Pop the pastry into your flan dish and trim the edges. Line the pastry with grease-proof paper and fill with baking beans (or dry rice if you don't have any).
4) Bake the pastry blind for about 15 minutes.
5) Meanwhile, fry the onion and sweet potato in the olive oil on a medium heat for 5 minutes.
6) Add the spinach to the frying pan for 1 minute.
7) Remove the ingredients from the heat and layer into the bottom of the baked pastry.
8) Mix the two cheeses together and layer on top of the vegetables.
9) Whisk the eggs in a mixing jug, add the creme fraiche and milk and whisk. Pour over the other ingredients in the pastry case.
10) Pour the mixture into the baked case and pop all of it into the oven for 30-40 minutes, or until topping is set and lightly browned.
11) Leave to set for a further 10 minutes, then serve. Also tastes great served cold as left-overs the next day.