So last week was National Pie Week and I decided to celebrate by making a… quiche… It’s close enough to a pie, right? This goat’s cheese quiche with a sweet potato crust is perfect for the hot weather we’ve been having recently as it’s light and airy, and fantastic with a glass of white wine!
You will need –
4 large sweet potatoes, peeled and grated (I did mine in a Magimix which was way easier than grating!)
3 tbsp unsalted butter
2 1/2 tsp salt
1 1/2 tsp pepper
12 large eggs
1 1/2 cups reduced fat sour cream
5 oz goat’s cheese
5 spring onions, sliced thin
Preheat the oven to 180 degrees C and then butter the sides and bottom of a 9 inch springform pan with 1tbsp of softened butter. Cut some parchment paper in a circle the diameter of the bottom and another to fit the sides of the pan. Line the pan with the parchment, pressing into the butter to adhere. Melt the remaining 2 tbsp of butter and brush the side and bottom parchment layers.
Add the grated sweet potatoes to a few pieces of kitchen roll and gather the corners together to squeeze out the excess water over the sink. You might have to do this in stages!
Add the squeezed potatoes to a large bowl and in another small bowl, whisk together 1 egg, 2 tsp salt, 1 tsp pepper and a pinch of Peri-Peri powder. Pour over the sweet potatoes and toss lightly to coat/ Press into the bottom and up the sides of the prepared pan. Make sure there’s no holes as the liquid inside will just spill through them! Bake in the oven for 30 minutes and then remove and allow to cool.
Turn the oven down to 160 degrees C and then in a large bowl, add 11 eggs, sour cream, goat’s cheese, spring onions, 1/2 tsp of salt and 1/2 tsp of pepper. Whisk well to combine.
Before adding the eggs to the crust, press the sides of the crust carefully to adhere back to the springform pan if they have sagged. Add the egg mixture without overfilling beyond the crust. Bake for 30 minutes and then turn the heat down to 150 degrees C and bake for a further 30 minutes. Rotate the pan and continue cooking for 15 minutes more.
The centre may still be a little jiggly but it will set as it cools. Allow to rest 20 minutes before serving!