Hi Guys!! How’s your weekend? Has it been action packed? We finally have a weekend where we don’t have plans, due a party being cancelled because of flooding. It’s been nice to catch up on a few things around the house and not feel rushed. We are going to IKEA today, Marc has never been! Anywho, this week I wanted to share a easy to make but super impressive brunch dish with you, sweet potato, bacon & feta quiche!
I love quiche and they are so flexible, once you have the egg mixdown you can literally make any flavour you want!
Don’t like sweet potato? No problem take it out and add peas or brocoli or pumpkin or regular potato. Are you a vegetarian, or do you have vegetarian friends? No problem take out the bacon and add in other veg roasted capsicum would be amazing with the sweet potato and feta!
Seriously though, quiches may look difficult and for a long time I thought if i tried they would work, but they are super simple! Check out my instagram to see how I put this together.
Please try this and once you make it once, remember the egg mix and make it with whatever vegetables or meat that you want or have on hand.
Tomatoes are great in quiche, but i will note if you use them use cherry tomatoes halved or big tomatoes in slices laid on top, purely because the water content in them can stop your quiche from setting correctly.
Now i’m off to have some breakfast and get ready for an adventure to IKEA! We are buying house stuff!!!!
Is it too obvious that i’m excited for the house??? I actually can’t wait for it to be done! I keep thinking when we move in we will be able to do this, or we can host christmas in our new house and I should make these things for christmas lunch. I’m not even kidding I already have a list of ideas for christmas lunch, but only for our new house.
Sweet Potato, Bacon & Feta Quiche
- 300 grams sweet potat, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 160 grams bacon, diced
- 2 sheets frozen puff pastry
- 5 eggs
- 1/2 cup cream
- 1/2 teaspoon pepper
- 1 tablespoon dried parsley
- 30 grams finely grated parmasen
- 80 grams grated cheddar
- 60 grams feta
Pre heat the oven to 180 degrees
Place the sweet potato, oil, salt and pepper in a bowl and toos well to coat all the sweet potato in oil. Place into the oven and bake for 20 minutes or until golden.
Remove the pastry from the freezer and allow it to thaw.
Place a medium fypan over medium heat and cook the bacon until golden and crispy, remove from pan and set aside.
Place 1 piece of the pastry in a 20cm loose bottomed quiche tin then cut the second into strips to cover teh remaining tin, press the pastry together well at the seams, you just want to ensure you egg mixutre will stay in.
In a bowl place the 5 eggs and whisk. Add the cream pepper and parsley and whick well to combine. Add in the cheeses and mix to distribute the cheeses.
Once the sweet potato is cooked remove it from the oven and evenly spread over the bottom of your pastry. Next add the bacon, again spread it out evely over the sweet potato.
Pour over the egg mix, you may need to spread it out as the cheese wil tend to clump together.
Now take your feta and break chunks over the top of your quiche.
Carefully place you quiche in the oven and bake for 30-40 minutes or until golden and set. Serve with a side salad or brunch spread and enjoy!