Sweet Potato and Red Onion Quiche

I started craving these delightful pastries about six months ago after spending a year and a half in Málaga without spotting anything that even remotely resembled a quiche. For me, the magic of a crispy crust paired with a cheesy filling is pure bliss, and adding vegetables? Well, that just elevates it to cloud nine!

Being French, I always thought making quiche would be a complicated affair involving a ton of high-fat cheeses - not really my jam. But, as with everything I miss here, I came to the realization that if I wanted to indulge, I’d have to roll up my sleeves and make it myself. So, I dove into the search for a recipe that wouldn’t feel like a culinary marathon.

After a few trial runs, I stumbled upon this sweet potato and red onion quiche. It’s simple to whip up (though it does take a bit of time), looks absolutely gorgeous, and the sweet-and-savory combo is simply perfection.

With a light salad on the side, I can almost transport myself back to a cozy café, relishing those familiar flavors.

I hope you enjoy that first crunchy bite as much as I do!

The Recipe inspired by the blog "foodsdictionary"

What you need:

The Dough:

• 3/4 cup white flour

• 1/2 tsp sugar

• 1/2 tsp salt

• Butter - 75 grams

• 1 tbsp cold water - 10 ml

The Filling:

• 2 large units of sweet potatoes - 1.19 kg in total

• 3 tbsp butter - 30 grams - For frying

• 2 large units of red onion, sliced - 644 grams in total

• Feta cheese - 50 grams - I use Mercadona's queso ensalada

• 4 large eggs

• 1 cup milk - 240 ml - can be replaced with vegetable milk

• 1/4 carton whipping cream, 32% fat - 63 ml

• 2 tbsp white flour

• 1 tsp salt

• 1/2 tsp black pepper

• A pinch of ground nutmeg - 1 gram (optional)

What to do:

Dough Preparation:

1. Place the flour, sugar, salt, and butter in a mixer bowl and start mixing in pulses.

2. Add the water and mix just until the dough forms a cohesive ball.

3. Grease a sheet of baking paper with a bit of butter or oil, place it on a round baking pan (26 cm in diameter), and spread the dough over it (this is a very thin dough, meant only to hold the filling). I usually roll the dough over a baking sheet, flip it over the baking pan and use my hands to adjust the crust. It tastes just as good :)

Filling Preparation:

1. Cook the sweet potatoes until slightly soft (you can also bake them), cool them well, and cut into slices about 1/2 cm thick.

2. Melt the butter in a pan, fry the onion lightly, and remove from heat.

Assembly and Baking:

1. Place some of the fried red onion on the bottom of the dough in the baking pan, then layer with slices of sweet potato and feta cheese (make two layers - save some onion and sweet potato for the final layer).

2. Arrange the final layer of onion and sweet potato.

3. In a bowl, whisk together the eggs, milk, cream, flour, and spices to taste, then pour over the quiche in the pan.

4. Bake in a preheated oven at 180°C for about an hour or until the quiche turns golden.