Mini Sweet Potato Harissa Onion Quiche
by Jodi MacKinnon (QFG)
Mini Sweet Potato Harissa Onion Quiche
Prep time
Prep Time
10 mins
Cook time
Cook Time
30 mins
Total time
Total Time
40 mins



  1. Preheat oven to 375°F
  2. Pre-bake the store-bought frozen tart shells. Prick the bottom of the crust and bake for 10 minutes or until the base is cooked. Remove and let it cool.
  3. Reduce oven heat to 320°F.
  4. In a frying pan on medium heat, add olive oil, salt and onion and stir. Cook until onions are caramelized, about 10-15 minutes. Remove from heat and let it cool.
  5. Add the cooled caramelized onion, rosemary and feta to the tart shells and set aside.
  6. In a bowl, whisk egg, milk, and harissa spice. Season with salt and pepper. Pour the egg mixture into the tart shells. Set aside.
  7. In a shallow plate, coat the thinly sliced sweet potato with the date syrup and arrange over the quiche filling.
  8. Sprinkle the quiches with remaining feta and rosemary.
  9. Bake for 30 minutes or until just set. Cool slightly and serve.

Start writing here...

Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

Se connecter pour laisser un commentaire.
Berry Farro Salad