Izy Hossack's Courgette and Feta Quiche with Sweet Potato Crust

Ingredients

For the crust:

1 medium sweet potato, grated

2 medium floury potatoes, grated

1 egg

¼ tsp salt

 

For the filling:

2 tbsp olive oil

1 red onion

2 courgettes

6 medium eggs

125g ricotta cheese

100g feta cheese, crumbled

Method

1. Preheat the oven to 180 C and grease a 24cm quiche tin (one with a removable base is preferable) well with butter or olive oil.

 

Make the crust:

2. Place the grated sweet & floury potatoes onto a piece of muslin, cheesecloth or a kitchen towel. Gather the edges of the cloth up and around the potato into a little bundle. Squeeze over the sink to remove as much moisture as possible.

3. Tip the squeezed potato into a medium bowl. Crack in the egg and add the salt then stir to combine.

4. Tip the mixture out into the prepared quiche tin (reserve a little mixture for repairing holes in the crust later) and pat out with your hands over the base and up the sides of the tin.

5. Bake for 20 minutes until it’s starting to brown around the edges. Look for any holes in the pastry and patch them with the reserved crust mixture.

 

Make the filling:

6. Halve the red onion and slice into roughly 3mm thick slices.

7. Remove the ends of the courgettes and cut each one into thirds. Cut each third into 4 batons.

8. Heat half the olive oil in a large frying pan over a medium heat. Add the onions and cook for 5 minutes, stirring often. Splash in 3 tbsp of water and stir until evaporated. Remove the onions to a bowl and set aside.

9. Heat the remaining olive oil in the frying pan over a medium heat and add the courgette batons. Cook, stirring every now and then, until golden all over – about 10 minutes. Tip the cooked courgettes and red onion into the prepared crust in an even layer.

10. Crack all the eggs into a medium bowl and whisk together. Add the ricotta and whisk that in until as smooth as possible then stir in the crumbled feta. Pour the mixture over the courgettes and red onions up to the brim of the crust. Bake for 30-35 minutes until the centre doesn’t jiggle and the surface is slightly browned. Loosen the edges of the quiche with a butter knife before cutting and serving.