Quiche met zoete aardappel VVV Texel Fotograaf Annette van Ruitenburg 3

Recipe: sweet potato quiche

Fancy a savory cake with Texel products? This vegetarian quiche with Texel sweet potatoes from De Hoge Berg and Texel cheese is delicious as a lunch or main course, for example.

At the Westergeest there is a farmer's stall where sweet potatoes and onions for this dish are for sale. These vegetables are also available at Spar Goënga Den Hoorn, Spar Kalverboer Oudeschild and PLUS Hooijschuur.

Supplies for one cake

For the bottom
200 grams of Texel flour
100 grams of butter
0.8 decilitres of water
Pinch of salt
Cake dish ø 28 cm

For the filling
2 sweet potatoes
1 decilitre rapeseed oil from Texel
Salt and pepper, to taste
200 grams of palm cabbage, leaf cabbage or kale
1 large red onion
2 cloves of garlic
25 grams of butter
1 decilitre cream or full-fat cottage cheese from Novalishoeve
3 eggs
10 small tomatoes
200 grams of grated (sheep) cheese from De Waddel or Wezenspyk cheese farm

This is how you make this dish:

The bottom

Mix the base ingredients together in a mixing bowl and knead by hand or a food processor. Then let the dough rest in the refrigerator for about half an hour. Then you can roll out the dough with a rolling pin and cover the greased baking pan with it. Preheat the oven to 160 ° C. Then bake the bottom with a blind filling, a baking paper with a layer of beans or special stones for sale at Keukencentrum Texel , for 30 minutes.

The filling

Cut the sweet potatoes into 2 x 2 cm blocks and mix with some oil, pepper and salt. Roast them for 20 minutes al dente in an oven at 200 ° C. Then cut the cabbage, onion and garlic into small pieces and fry in butter in a frying pan. Then also add the sweet potatoes and fry them briefly.

Mix the quark with a whisk, add the eggs and mix until smooth. Mix in the still warm vegetables and put this in the puff pastry-lined cake tin. Cut the tomatoes in half, push them into the cake and sprinkle with the grated cheese. Bake the cake for 30 minutes in an oven at 180 ° C. Let the tin cool down a little before removing it.

Enjoy it!

This article was made possible in part by Annette van Ruitenburg, author of the cookbook De Smaak van Texel.

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