This was a creation imagined when I was looking for an eggless quiche for my egg intolerant husband. BBC Good food magazine had a recipe for Homity pie, which I adapted for this recipe. Its super tasty, I can’t believe it’s not egg quiche and it’s full of vegetables. Win win. Oh and it’s super easy!
750g sweet potatoes (about 4-5 small ones) peeled and chopped into 3-4cm cubes
4-5 chestnut mushrooms
4-5 large rainbow chard leaves and stalks washed and sliced into 2cm strips
1.5 tubs of full fat creme fraiche (about 350-400g)
1 block of feta, crumbled
handful grated cheddar cheese
salt and pepper
thyme, leaves not stalks
(if you have a lot of liquid from the veg, you may need to add 1 small egg)
1 roll of ready made (and rolled) shortcrust pastry
Chop and fry the onion until soft, then add mushrooms and leek and cook until soft, then add the potatoes. Stir the potatoes in the veg mixture add a splash of water and put the lid on the pan . Cook, occasionally shaking the pan to prevent sticking on medium/low heat for 10 or so minutes.
Grease then line the flan dish with the pastry sheet , pressing it into the corners and avoiding it tearing. then with a sharp knife make a few small holes with the point of the knife in the pastry, to allow out any trapped air. Sprinkle the grated cheddar over the base to form a criss cross of cheese onto which to put the pie filling. sprinkle the cheese base with thyme.
Return to the pie mixture and check to see if the sweet potatoes are soft. When they are. Add the chard and stir it in. Put the lid back on and cook for a few minutes until it is cooked. Stir the mixture, but not so much you break up the potato cubes. Crumble over the feta. Add the creme fraiche. Stir it all through, but more folding than stirring to keep the texture. Salt and pepper to taste and a bit more thyme. At this point determine whether it is too runny ad possibly add the egg. It will do no harm to add it, unless eggs harm you.
Tip the mixture over the cheese pastry base and smooth out. Sprinkle over a small amount of cheddar and put in a 180 degree oven for 30-35 mins.
Remove and allow to stand for a few minutes, while it solidifies.
Serve with salad, jacket potatoes, potato skins or whatever you fancy!