Read it in 3 min
Revolutionize the classic French quiche by eliminating the heavy puff pastry dough and replacing it with a nutritious, rustic and slightly sweet base made of sweet potato and P.A.N Flour. Its ricotta and chive filling will allow you to have a spectacular savory cake for brunch.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Puree for the Base
Parboil the sweet potato in water with a pinch of salt until very soft. Drain well and puree while still hot.
Knead the P.A.N Base.
Add the P.A.N Corn Flour to the puree. and the seeds or grated coconut. Mix until you obtain a manageable dough that does not stick to your hands. Let it rest for 5 minutes.
Pre-bake the Base
Grease a tartlet or quiche mold very well. Put the dough in the center and press with your fingers until it covers the bottom and rises over the edges. Pre-bake this base at 180°C for 10 minutes so that it becomes firm.
Prepare the Filling
In a large bowl, beat the eggs lightly. Add the ricotta, chopped chives, salt, pepper and any other vegetables or ham of your choice. Mix gently.
Final Baking
Pour the ricotta filling over the pre-baked sweet potato base. Return to the oven at 180°C and bake for 25–30 minutes until the center of the quiche is puffed, firm and lightly golden.
Frequently Asked Questions about this recipe
Can it be made in individual molds?
Of course! Just adjust the baking times; Being smaller, both pre-baking and cooking the filling will take about 5-8 minutes less.
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