Sweet Potato Quiche is a delightful combination of creamy, savory, and slightly sweet flavors, making it a standout dish for brunch, lunch, or even a light dinner. With a golden, flaky crust and a filling that balances roasted sweet potatoes, caramelized onions, tangy goat cheese, and fragrant rosemary, this quiche is both visually appealing and satisfying. You will enjoy the vibrant colors of the roasted sweet potatoes contrasting with the creamy, rich custard, while the onions and goat cheese add layers of taste that melt in your mouth. Preparing this dish may seem elaborate, but once you understand the steps, it’s easier than it looks, and the results are impressive enough to serve for guests or family meals.
Why We Love This Sweet Potato Quiche Recipe
You will love this Sweet Potato Quiche for several reasons. First, it combines sweet and savory flavors seamlessly, giving every bite a perfect balance. The roasted sweet potatoes bring a subtle sweetness, while the goat cheese and caramelized onions add depth and richness. Second, it’s versatile—you can enjoy it hot, warm, or at room temperature, making it suitable for any occasion. Third, it’s visually stunning. The golden crust, scattered cubes of roasted sweet potato, and flecks of rosemary make this dish as beautiful as it tastes. Lastly, it’s filling and nutritious. Sweet potatoes are packed with vitamins and fiber, and the eggs provide protein, making it a wholesome choice for any meal.
Ingredients about Sweet Potato Quiche
- 1 Whole Wheat Pie Crust or your favorite pie crust dough
- 2 tablespoons extra virgin olive oil, divided
- 1 large sweet potato (or 2 small), about 1 pound
- ¾ teaspoon kosher salt, divided
- 1 large yellow onion, thinly sliced
- 4 large eggs
- ⅔ cup milk
- ¼ teaspoon ground nutmeg
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh rosemary, chopped
How to Make Sweet Potato Quiche Directions
Start by preparing your pie crust as directed and fitting it into a 9-inch deep pie dish. Refrigerate it while you prepare the filling. Washing, peeling, and dicing the sweet potatoes into 1/4-inch cubes is your first step toward that rich, roasted flavor. Toss them with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt, then spread them evenly on a baking sheet. Roast them at 400°F until tender, which takes around 20 minutes. Once roasted, set them aside and reduce your oven to 350°F.
Next, focus on the onions. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add your thinly sliced yellow onions and cook, stirring occasionally, until they become soft and golden. This caramelization takes about 20 minutes but creates a rich sweetness that pairs beautifully with the roasted sweet potatoes. Once done, set the onions aside.
Roll out the chilled dough on a well-floured surface into a 12-inch circle. Transfer it to your pie dish and gently press it into place. Use a fork to pierce the bottom and sides, allowing steam to escape while baking. Bake the crust at 350°F until lightly golden, about 10–15 minutes. If you’re going to bake the quiche immediately, increase the oven temperature to 375°F.
Now, layer your roasted sweet potatoes evenly at the bottom of the par-baked crust. Sprinkle the caramelized onions over the top, followed by crumbled goat cheese and chopped rosemary. At this stage, you can cover and refrigerate the assembled quiche for up to 24 hours if needed. When ready to bake, whisk together the eggs, milk, nutmeg, and the remaining 1/4 teaspoon kosher salt in a large bowl. Pour this custard mixture over the layered ingredients in the crust.
Place the quiche carefully on a baking sheet to catch any spills and bake at 375°F for 45–55 minutes. You’ll know it’s done when it puffs up slightly and still jiggles just a little in the center. Remove from the oven and allow it to rest for 10 minutes. This resting time helps the custard set perfectly, giving you clean slices that hold their shape. Serve warm or at room temperature for the best experience.
How to Serve Sweet Potato Quiche
Serving Sweet Potato Quiche is simple but can be elevated with a few touches. Slice it into even wedges and arrange on a serving platter. You can accompany it with a light side salad of mixed greens dressed in a lemon vinaigrette, which complements the richness of the quiche. A few roasted cherry tomatoes or a sprinkle of extra rosemary on top adds visual appeal and a burst of freshness. This quiche also pairs well with a cup of coffee or tea for brunch, making it a perfect centerpiece for a leisurely morning meal. Leftovers can be served cold or reheated gently in the oven to maintain the crust’s crispness. You can also cut it into smaller squares to serve as finger food at gatherings, making it versatile for different occasions.
Expert Tips: Sweet Potato Quiche
To achieve the best results, pay attention to a few key steps. First, roasting the sweet potatoes in a single layer ensures they cook evenly and develop caramelized edges. Second, slow-cooking the onions over medium heat is essential for maximum flavor and sweetness; rushing this step can result in unevenly cooked onions. Third, par-baking the crust prevents it from becoming soggy when the custard is poured in. Fourth, don’t overfill the pie; leaving a small space near the top allows the quiche to expand without spilling. Fifth, let the quiche rest before slicing to ensure the custard sets properly and holds together. Finally, use fresh rosemary for the best flavor; dried rosemary can overpower the other ingredients.
How to Store Sweet Potato Quiche
Storing Sweet Potato Quiche is easy and convenient. Allow the quiche to cool completely before covering it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to three days. For longer storage, you can freeze individual slices in airtight containers for up to one month. Reheat slices in a 350°F oven for about 10–15 minutes, or until warmed through. Avoid microwaving if possible, as this can make the crust soft and less appealing. Proper storage ensures you can enjoy this dish over several meals without compromising its flavor or texture.
Variation of Sweet Potato Quiche
You can customize Sweet Potato Quiche to suit your taste. Consider adding cooked spinach or kale for extra greens and nutrients. Swap goat cheese with feta or ricotta for a slightly different tang. For a spiced version, include a pinch of smoked paprika or cayenne in the egg mixture. If you prefer a gluten-free crust, almond flour or oat-based crusts work well and maintain a firm base. You can also add cooked mushrooms or bell peppers for extra flavor and color. Each variation keeps the essence of the quiche intact while allowing you to explore new tastes and textures, making it versatile for different seasons and occasions.
FAQ about Sweet Potato Quiche
What makes Sweet Potato Quiche different from other quiches?
Sweet Potato Quiche combines sweet roasted potatoes with savory caramelized onions and tangy goat cheese, creating a unique balance of flavors that sets it apart.
Can I prepare the quiche ahead of time?
Yes, you can assemble the quiche with the sweet potatoes, onions, cheese, and custard, then refrigerate for up to 24 hours before baking.
How do I prevent the crust from getting soggy?
Par-bake the crust before adding the filling. This step ensures the bottom stays firm and crisp.
Can I use a different type of cheese?
Absolutely. Feta, ricotta, or even sharp cheddar can be used in place of goat cheese, depending on your flavor preference.
How should I reheat leftover quiche?
Reheat in a 350°F oven for 10–15 minutes to maintain a crisp crust. Avoid microwaving, which can make it soggy.
Is Sweet Potato Quiche suitable for dinner or just brunch?
It’s versatile and works for brunch, lunch, or a light dinner. Pair with a side salad for a complete meal.
Sweet Potato Quiche
Equipment
- 9-inch pie dish
- Large Skillet
- Baking Sheet
Ingredients
- 1 whole wheat pie crust or your favorite pie crust dough
- 2 tbsp extra virgin olive oil divided
- 1 large sweet potato about 1 pound (or 2 small)
- 3/4 tsp kosher salt divided
- 1 large yellow onion thinly sliced
- 4 large eggs
- 2/3 cup milk
- 1/4 tsp ground nutmeg
- 4 oz goat cheese crumbled
- 1 tbsp fresh rosemary chopped
Instructions
- Prepare the pie crust as directed and fit it into a 9-inch deep pie dish. Refrigerate while preparing the filling.
- Wash, peel, and dice the sweet potato into 1/4-inch cubes. Toss with 1 1/2 tbsp olive oil and 1/2 tsp kosher salt. Spread on a baking sheet and roast at 400°F until tender, about 20 minutes. Set aside and reduce oven to 350°F.
- In a large skillet, heat the remaining 1/2 tbsp olive oil over medium heat. Add sliced onions and cook until soft and golden, about 20 minutes. Set aside.
- Roll out the chilled dough into a 12-inch circle and transfer to the pie dish, pressing it into place. Pierce the bottom and sides with a fork and bake at 350°F for 10–15 minutes until lightly golden.
- Layer roasted sweet potatoes in the bottom of the par-baked crust, followed by caramelized onions, crumbled goat cheese, and chopped rosemary. Whisk together eggs, milk, nutmeg, and remaining 1/4 tsp kosher salt in a bowl, then pour over the layered ingredients.
- Place the quiche on a baking sheet and bake at 375°F for 45–55 minutes until slightly puffed and jiggles just a bit in the center. Let rest for 10 minutes before slicing.
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