how to make award winning Sweet potato, rocket & feta quiche

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato, rocket & feta quiche. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato, rocket & feta quiche is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato, rocket & feta quiche is something that I’ve loved my entire life.

Table of Contents


  • 1 1/4 cups gluten-free plain flour, sifted, plus extra for rolling & dusting
  • 1/4 cups soy compound, sifted
  • 100g cold butter, diced
  • 2 tablespoons cold water
  • 1 tablespoon olive oil
  • 250g sweet potato, peeled, cut into 2cm cubes
  • 1/3 cup rocket leaves, roughly chopped or baby spinach or 2 teaspoons fresh rosemary (see notes)
  • 1/2 cup cream
  • 50g feta, crumbled or 1/4 cup grated Parmesan cheese
  • Melted butter, for greasing pan
  • 1/2 medium red onion, finely chopped
  • 4 extra large eggs


  • Step 1
    Pastry: Process flour, soy and butter. Blend in water until mixture comes together. Knead slightly and roll between 2 sheets of baking paper. Butter and flour a loose bottomed 22 x 2.5cm tart pan. Gently line the pan with pastry. Trim, prick base, stand in freezer 30 minutes.
  • Step 2
    Preheat oven to 200C conventional. Lightly flour pastry base and top with baking paper. Scatter over beans or rice and bake 10 minutes. Gently remove paper and rice and bake 5 minutes. Reduce oven to 180C.
  • Step 3
    Filling: Heat oil and cook onion and sweet potato in frying pan for 2-3 minutes. Add 3/4 cup water and simmer until softened and water has evaporated. Add to pastry case with rocket. Mix eggs, cream and feta, season and pour over vegetables. Cook 25 minutes, or until set. Remove and allow to cool well before cutting.

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