Mosaic pie

Since my mock spinach quiche was such a hit last week and I had some left over pastry  in the freezer, I decided to make another quiche. After the recent discovery that peeled zucchinis are only moderate in salycilates, and my middle son seems ok with most moderate fruits and vegies, I thought I would make a zucchini quiche for something different. I popped into the supermarket to grab a couple of things, zucchinis included, only to discover that due to a “warehouse accident” zucchinis were unavailable. Oh imagine my dismay!! I had to come up with something quick smart. I whipped around the vegie section with my brain in overdrive and spotted some sweet potatoes. I grabbed one and then thought about what to put with it. I drew a blank. I thought a little harder and all I could come up with was swede. *Yawn* boring! Oh well, beggars can’t be choosers. I left the supermarket feeling somewhat defeated and rather annoyed, but at least we were going to have something for dinner, even if it was a little bland, uninspired and boring! Well, let me tell you a thing or two about this “bland, uninspired, boring” quiche….it was simply delicious! I got rave reviews from everyone and I’m here to tell you that real men DO eat quiche….my other half LOVED it and said it was one of the best quiches he had ever had. He did, however, admit that he was dreading eating it because it sounded so….shall we say “Yuk” but he was amazed. I suggested it would have been really yum with a little fresh rosemary, to which he replied, “nope, it was perfect just as it was”. What a triumph!

Ok, so the name you ask. When I cut into the quiche, it looked so pretty, kind of like a stained glass, mosaic window. Even the kids thought so. After a little dinner table deliberation, we decided that it had to be called a mosaic pie….makes it sound so much more appetising that “sweet potato and swede quiche”.

Pastry dough

The dough looking like thick batter

This recipe makes enough pastry for 2 pies

1 quantity of savoury flour blend

1 tsp of finely ground salt

350 g of cold nuttelex or butter

180 ml of iced soda water

In an electric mixer, using the dough kneading attachments, mix the flour, salt and non dairy spread or butter until well combined and resembling very rough bread crumbs. Add the soda water and mix until smooth. If using butter, remove the dough from the bowl and form into a ball, wrap in cling film and pop in the fridge for half an hour. If using non dairy spread, leave the “batter” in the bowl, cover with cling film and refrigerate for no less than 1 hour. If you’re in a hurry, you could pop it in the freezer for 30 minutes. Remove from the fridge and, working quickly, turn out onto a floured board and form into a ball then cut it in half. Place on some baking paper (for easier handling) and roll out to about 2 to 3 mm thick. Pick up the dough using the baking paper and turn onto a greased  pie or flan dish. Peel the paper off carefully then gently press the dough into the edges. If using non dairy spread, you’ll find that the dough is very fragile but also very pliable so it is easy to fix any holes that may form by pressing a little extra dough over it. Refrigerate for about 15 minutes before adding the filling. Any left over pastry freezes well.


1 medium sweet potato cut into cubes a little smaller than 1 cm

1 large swede cut the same as the sweet potato

2 large shallots, diced


garlic powder


8 eggs

125 g of ricotta

Preheat the oven to about 200° C. Line a baking tray with some baking paper and spread the swede and sweet potato in 1 layer on the tray. Sprinkle with enough oil to coat and then season with a little salt and garlic powder. Bake in the oven for about 15 to 20 minutes, until just tender. In a large fry pan, heat a little extra oil over high heat and sautee the shallots until just tender. Mix the swede and sweet potato with the shallot and allow to cool slightly. In a bowl, whisk the eggs with a little salt until well combined. Crumble the ricotta into the bowl and whisk a little more. Carefully spoon the vegies into the pastry shell then pour over the egg mix. Bake at 180° C for an hour or until the quiche is set in the centre.


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