Sweet Potato, Kale and Stilton Spelt Quiche

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Recently I’ve been replacing the flour in so many recipes with spelt. It adds a whole new dimension to a dish, giving it more texture and a rich, nutty flavour. And this quiche is no exception. The tangy stilton and sweet potato balance the flavours perfectly, making it a substantial meal with just a side of fresh salad. 

I’ve kept this quiche in the fridge for a week of dinners, taken it as a packed lunch and also served it at dinner parties where it’s disappeared within minutes. It’s just as delicious cold as it is straight from the oven.

Sweet Potato, Kale and Stilton Spelt Quiche
 
Prep time
Cook time
Total time
 
Ingredients
  • For the crust:
  • 250g spelt flour
  • 110g butter at room temperature
  • 1 medium-large egg
  • 5g salt
  • 1 tbsp cold water
  • For the filling:
  • 1 small brown onion
  • 1 medium -large sweet potato
  • 2 handfuls kale
  • 125g stilton
  • 5 medium-large eggs
  • A generous grind of black pepper
Instructions
  1. Mix the flour and salt in a large bowl
  2. Rub the butter into the flour until it forms fine crumbs
  3. Crack the egg into the mix and use your hands to slowly bind the mix together and work the egg in until the dough forms
  4. Finally add the water to soften the dough slightly and work in until the dough is smooth
  5. Put the dough into the fridge for half an hour
  6. Once chilled, place the dough onto a square of greaseproof paper
  7. Preheat the oven to 180 degrees celsius
  8. Place another square on top and roll the dough until it is about 5mm thick
  9. Peel off the top layer of paper and gently pick the rolled dough up with the bottom layer of paper still there
  10. Carefully turn the dough upside down on the paper and into an 8-inch push-up tart tin
  11. Gently push the dough right down and trim the edges
  12. Put one of the squares of paper into the tin and pour in a jar of baking beans (you can also use dried pulses if you don't have these)
  13. Bake the pastry with the beans for 15 minutes and remove to cool
  14. Meanwhile, chop the onion really finely, and the sweet potato into 2cm cubes
  15. Heat a tablespoon of oil in a frying pan on a medium heat and fry the onion until soft and clear
  16. Remove and set aside, then fry the sweet potato until softened, adding the kale after about 5 minutes to wilt
  17. Carefully arrange the onion, and sweet potato into the pastry case and crumble the stilton and scatter the kale over the top
  18. In a separate bowl, beat the 5 eggs with black pepper
  19. Pour the eggs over the fillings in the pastry, mixing in slightly with a fork if needed
  20. Put the quiche back into the oven for 25 minutes
  21. Rest for 5 minutes and serve with a simple side salad

 

 

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