Roasted Sweet Potato, Chorizo & Chard Quiche
From the Cookbook
Gluten Free
Serves 6
Here’s a recipe to wow your gluten-free friends. The pastry is made from roasted sweet potato and rice flour and we’ve combined the remaining sweet potato with chard, chilli and smoky chorizo for a deeply satisfying quiche.
Serves:
6Equipment:
- 1 x 23cm loose-bottomed deep round tart tin
Ingredients
For The Sweet Potato Base
500g sweet potato, peeled and cut into chunks
½ tsp dried chilli flakes
¼ tsp ground coriander
¼ tsp ground cumin
2 tbsp olive oil
220g rice flour, plus extra for dusting
2 tsp xanthan gum
1 medium egg, beaten
Salt and freshly ground black pepper
For The Filling
2 tbsp olive oil
1 red pepper, deseeded and thickly sliced
1 orange pepper, deseeded and thickly sliced
1 red onion, finely chopped
1 large garlic clove, finely chopped
100g chorizo sausage, diced (check the label if making for gluten-free guests)
100g chard or spinach leaves, roughly chopped
2 medium eggs
2 medium egg yolks
200ml unsweetened soya cream (or soya milk if you can’t find cream)
125g soft creamy goat’s cheese (optional)
Method
- 1
Preheat oven to 200°C/fan 180°C/gas mark 6. Cut a circle of non-stick baking paper about 28cm in diameter and use to line the base and sides of the tart tin.
- 2
Toss the sweet potato with the chilli flakes, ground spices and the olive oil in a bowl. Season generously with salt and pepper. Scatter evenly over a baking tray and roast in the oven for 25 minutes or until soft. Remove from the oven and leave to cool. Meanwhile, turn the oven down to 190°C/fan 170°C/gas mark 5.
- 3
When the potato is cool, mash 300g of it (reserve the rest for the filling) with a potato masher in a bowl, or use a food processor for a finer texture. Add the rice flour, xanthan gum and beaten egg and mix to form a dough, or add them to the food processor and pulse until the ingredients come together. The dough should be soft but not sticky, so add a tablespoon of water if it’s too dry or a little flour if it’s too sticky. Wrap the dough in clingfilm and place in the fridge to rest for a minimum of 30 minutes. (The dough can be stored in the fridge for up to 24 hours, but you may need to roll it in some flour if it has become sticky.)
- 4
For the filling, toss the peppers in a tablespoon of the olive oil in a baking tray and roast for 20 minutes, or until they have just caught around the edges. Meanwhile, heat another tablespoon of olive oil in a frying pan over a medium heat. Add the red onion and garlic and fry for a few minutes or until the onion is softened and has a golden tinge. Add half the chorizo (reserve the rest to scatter over the top of the quiche) and fry for 1 minute. Add the chard (or spinach), cover and cook over a low heat for 1–2 minutes or until just wilted. Leave to cool.
- 5
Put a baking sheet in the oven to heat up. Remove the dough from the fridge and roll into a circle, about 3mm thick, on a lightly floured surface (use rice flour). Carefully place on the base of the tart tin and line, making sure the edges of the pasty stand just a little proud above the rim, then trim away any excess.
- 6
Crack the whole eggs into a bowl, add the egg yolks and soya cream and season with salt and pepper. Give the ingredients a really good stir to make sure they are evenly mixed together.
- 7
Scatter the chorizo and chard mixture over the dough base, top with the reserved roasted sweet potato and peppers and pour over the egg mixture. Top with the reserved chorizo and the goat’s cheese in pieces (if using). Place on the hot baking sheet and bake for 25–30 minutes or until the filling is set. Leave to cool slightly before removing from the tin to serve.
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