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Chili Sin Carne quiche

We love a nice quiche: they're so easy to prepare as well as being healthy and delicious. You can use whatever vegetables you please for your filling, ideally choosing seasonal ingredients. In this recipe we use cubes of sweet potato to add a firm, sweet bite of flavour that perfectly complements this spicy Chili Sin Carne. You can serve the quiche straight away, but it's at its most delicious when served cold after a night in the fridge. This allows all the flavours to come together and also makes it easier to slice the quiche into perfect triangles.



You will need

  • 4 slices of puff pastry (for savoury tarts)

  • 4 eggs

  • 150 ml fresh single cream

  • 100 g sweet potato

  • 1 tbsp breadcrumbs

  • 1 pack Chili Sin Carne

  • 1 quiche or tart dish (20 cm)


How it's made!

Preheat your oven to 180 degrees Celsius. Grease the quiche dish and defrost the puff pastry sheets.

Bring a pan of water to the boil. Peel the sweet potato and cut into small cubes. Boil the cubes for 5 minutes until tender.

In a large bowl, whisk the eggs, cream and Chili Sin Carne together before stirring in the sweet potato cubes.

Line the quiche dish with the puff pastry and sprinkle the bottom with breadcrumbs. This ensures that the bottom doesn't go soggy. Now you can pour in the filling.

Place in the oven for 35 to 40 minutes or until the quiche is firm and golden-brown on top. Check after 35 minutes since every oven is a little different.

Allow your quiche to cool off a little while before removing it from the dish. You'll find the quiche is at its most delicious after resting one night in the fridge!