MINI SWEET POTATO QUICHE // Serves 6
1 tablespoon extra virgin oil
2 teaspoon butter
1 large brown onion, halved and thinly sliced
1 large tomato, diced
2 (yellow) sweet potato, about 150g, peeled and cut into small cubes
1/2 cup plain yoghurt
3 eggs, lightly whisked
Pinch of sugar
Pinch of basil
Cut circles from the pastry. Grease with margarine or oil, then press cut pastry into 6-cup muffin tray. Refrigerate for 30 minutes. Heat extra virgin oil and butter in frying pan over low to medium heat. Add onion and stir occasionally, for 10 minutes until onion caramelises. Toss diced tomato and stir-fry. Meanwhile, steam sweet potato in saucepan of boiling water until tender (approximately 5 - 10 minutes). Preheat oven to 400 F/ 200 C. Prick pastry lightly with a fork and line with baking paper. Half-fill with rice and bake for 10 minutes or until lightly browned. Remove the rice and paper. Whisk together the yoghurt, egg and basil in another bowl. Reduce temperature to 360 F/180 C. Fill pastry base with caramelised onion, tomato and sweet potato and cover with mixed yoghurt, egg basil mixture. Bake for 20 minutes or until golden and serve.
