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Rosemary Sweet Potato Quiche

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Rosemary Sweet Potato Quiche



Ingredients :

  • 4 sweet potatoes
  • peeled
  • ½ cup water
  • or as needed
  • 1 tablespoon vegetable oil
  • or as needed
  • 2 onions
  • thinly sliced into rounds
  • 6 sprigs fresh rosemary
  • ¼ cup brown sugar
  • 3 tablespoons Dijon mustard
  • 2 9-inch pie crusts
  • 6 ounces crumbled goat cheese
  • 8 ounces shredded Monterey Jack cheese
  • 4 eggs
  • ¾ cup milk
  • 1 pinch Italian seasoning
  • or more to taste
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C).
  • Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.
  • Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat.
  • Slice sweet potatoes into 1/4- to 1/2-inch rounds.
  • Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese.
  • Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
  • Bake in the preheated oven until quiches are set in the middle, about 40 minutes.
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