Roasted Beetroot, Sweet Potato & Feta Quiche
Every slice of this quiche is a wonderful combination of roasted beetroot and sweet potato complemented by creamy feta cheese. A versatile dish, it can be enjoyed for brunch, lunch or dinner, and tastes great served hot or cold.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 4 cooked beetroot, cut into wedges
- 1 small sweet potato, peeled and diced
- 1 tsp dried oregano
- 4 tbsp olive oil
- 2 tbsp brown sugar
- 1 sheet shortcrust pastry
- 4 eggs
- 1 tbsp cream
- 1 clove garlic, minced
- Salt
- Freshly ground black pepper
- 200 g feta, roughly chopped
How do I make it?
- Preheat oven to 200C.
- Add beetroot and sweet potato to a roasting tray.
- Combine oregano, olive oil, and sugar in a small bowl and whisk well. Pour over beetroot and sweet potato and toss to coat. Roast in oven for 30 minutes, then remove from oven and set aside.
- Reduce oven temperature to 180C. Grease and line a 20-centimetre round quiche tin. Place pastry in prepared tin and push it into the sides. Trim excess pastry and line base with baking paper and pie weights. Bake for 15 minutes, or until the pastry is pale golden. Remove from the oven and set aside to cool slightly.
- Add eggs, cream, and garlic to a bowl and whisk to combine. Season with salt and pepper, then pour into the prepared quiche base. Add beetroot and sweet potato and then arrange feta on top. Bake for 30 minutes or until the quiche is fully cooked and golden brown.
