SWEET POTATO QUICHE WITH PROSCIUTTO - TM & TRADITIONAL METHOD

This is the first time that I made this quiche, and I must say it was delicious. It is a perfect recipe for people that cannot eat gluten, as it doesn't have any flour due to the sweet potato base. It is also nice at room temperature, and it is very simple to make, especially if you own a mandoline. It could also be adapted to a vegetarian dish by omitting the prosciutto, and maybe adding some other grated cheese instead.

Ingredients

2 sweet potatoes (approx. 400 g), unpeeled
2 pinches sweet paprika

2 pinches of salt
2 tbsp extra virgin olive oil
2 garlic cloves
1 onion (approx. 150 g), cut into halves
200 g Danish feta, crumbled
60 g fresh baby spinach leaves
5 eggs
60 g pouring (whipping) cream
1 - 2 pinches ground black pepper
100 g prosciutto, thinly sliced

Preparation
Preheat oven to 200°C.
Using a mandoline, V-slicer or sharp knife, cut sweet potatoes lengthways into 1 mm-thick slices. Place slices in a bowl, sprinkle with paprika & salt and drizzle with oil. Using your hands, gently coat the potato slices in the oil. Arrange 3–4 layers of sweet potato over the base and up the side of a quiche dish (24 cm), leaving a 1.5 cm overhang around the edge of the dish, as the potatoes will shrink slightly during cooking.

Bake for 20 minutes (200°C) or until sweet potato is soft and tender.

Meanwhile, continue with the recipe.

Thermomix

Place garlic and onion into mixing bowl, then chop 3 sec/speed 5.
Scrape down sides of mixing bowl with spatula, then cook 3 min/100°C/speed 1.
Add feta, spinach, eggs, cream and pepper, then chop 10 sec/speed 5.

Traditional Method

Chop the onion and garlic finely and add to a non-stick frying pan with a bit of oil. Cook in a medium-high heat for about 4 minutes, or until the onion is cooked and it looks tender but not browned.

Add the feta, spinach, eggs, cream and pepper to the bowl of a food processor and then add the onion mixture to the mix. Process until all ingredients look coarsely chopped (about 15 seconds) and mixed well.

Reduce oven temperature to 180°C. Carefully push the edge of the sweet potato shell back up if it has fallen inwards. Pour egg mixture into sweet potato shell.

Top with the prosciutto.

Bake for 30 minutes (180°C) or until quiche is set and firm to touch. Cool for 10 minutes before slicing and serving warm with a salad (see below).

Serves 6

Tips & Tricks
Serve quiche topped with fresh flat-leaf parsley sprigs and accompanied by a rocket and avocado salad. Dress the salad with a little lemon juice and extra virgin olive oil, and season with salt and ground black pepper.

Here it was served with some rocket with a pinch of salt & pepper, olive oil and balsamic glaze with truffle, and some Salmon fish cakes with romesco mayonnaise.

Comments

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