Prep Time

30 mins

Cook Time

90 mins

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion, thinly sliced
  • 2 tsp brown sugar
  • 2 tsp wholegrain mustard
  • 2 kumara sweet potatoes, peeled and cut into 2 cm cubes
  • 1 sheet ready-rolled frozen quiche shortcrust pastry
  • ¾ cup thickened cream
  • 3 Happy Chicken Eggs, lightly whisked
  • 2 tbsp finely shredded fresh basil

Method

Line a round tart tin with a removable base, with the pastry and trim any excess. Place in the fridge to rest while you prepare the quiche.

While preheating oven to 200 °C, heat the oil in a non-stick frying pan over medium heat. Fry lightly the onion, stirring occasionally for 15 minutes until soft and golden. Add the sugar and cook, stirring to caramelize the onions, approximately 2 minutes. Then add in the mustard and stir in. When mixed removed from heat.

In a medium saucepan half filled with water, cook the sweet potatoes by boiling the water for 5 minutes or until the potato is tender. Drain away the water. In a bowl whisk together the cream, Happy Chicken Eggs and basil and put aside for later.

Once the pastry base has set, cover with non-stick baking paper and fill with pastry weights or rice. Then preheat in the oven for 15 minutes. After, remove the paper and the weights and bake for a further 10 minutes until golden and crunchy. Remove from the oven and reduce the temperature to 180 °C.

Cover the pastry base with the caramelised onions and top with the sweet potato cubes even spread out. Pour the egg mixture into the pastry base and bake in the over for 40 minutes or until it is golden and set.

To serve, plate warm and pair with a fresh coleslaw or mixed salad greens. You can always save the rest for later

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