TRYING A NEW RECIPE....

I love the monthly recipe magazines that Coles and Woolies put out each month.  There is also a feature ingredient or fruit or vegetable and I never fail to find recipes that I would love to try...

This month it was the Woolies magazine that caught my eye with this rather healthy Beetroot and Feta Quiche with Sweet Potato Crust. 

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 This recipe was pretty good, although I think if I make it again, I will add a few extra spices to give it a bit more flavour.  I tend to do this with a few of my quiche recipes, so it didn't surprise me that I would find I needed to do it with this one also..

Thought I should record the recipe here for future use, as I can't really store all the magazines and if I want to store a recipe for future use and  this is one I would like to try again.

BEETROOT AND FETA QUICHE WITH SWEET POTATO CRUST:

Ingredients:

400gms of sweet potato cut into 2mm rounds

Olive Oil cooking spray

125g packet of baby rocket leaves

7 eggs

1 and a quarter cups of light milk

1/2 of a 250g packet of whole cooked beetroot drained and cut into thick wedges.

1 red onion cut into thick wedges

80g of greek style crumbled feta ( I would prefer the Danish Feta)

 

Method:

Pre heat oven to 180degrees/160degrees (fan forced)

Grease a 23cm (3.5cm deep) round pie dish.

Line base and sides with baking paper.

Layer sweet potato slightly overlapping around the side and along the base of the pie dish.

Lightly spray with olive oil.

Bake for 10 minutes until potato has softened.

Scatter half the rocket over base.

Whisk eggs and milk in a medium bowl and sprinkle with pepper.

Pour egg mixture over rocket.

Arrange beetroot and onion on top.

Bake for 35 minutes until the egg mixture has set.

Cool for 20 minutes

Top with Feta and remaining rocket.

Season with pepper and serve.

The finished product.

Ready to eat for lunch.