Sweet Potato Quiche
A delightful quiche featuring roasted sweet potatoes, caramelized onions, goat cheese, and rosemary in a flaky crust.
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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Notes
Store leftovers in the refrigerator for up to three days. Reheat gently in the oven to maintain crust crispness.