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Sweet Potato Quiche

Sweet Potato Quiche

The ultimate comfort food, Sweet Potato Quiche is creamy, savory, and perfect for any occasion. With a flaky crust and a delightful filling of sweet potatoes and goat cheese, it's an easy weeknight dinner that will impress your guests. Make it tonight and savor the flavors!
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole 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

Equipment

  • Skillet
  • Frying pan
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Whisk
  • Mixing Bowl
  • Peeler
  • Baking Sheet

Method
 

  1. Prepare the pie crust according to the package instructions or your favorite recipe. Fit your crust into a deep, 9-inch pie dish and place it in the refrigerator to chill while you prepare the filling.
  2. Wash and peel the sweet potatoes. Cut them into 1/4-inch cubes, ensuring they’ll cook evenly. Toss the cubes with 1 and a half tablespoons of olive oil and half a teaspoon of kosher salt.
  3. Spread the seasoned sweet potato cubes on a baking sheet in a single layer. Roast them in a preheated oven at 400 degrees Fahrenheit until they are soft, about 20 minutes. Once done, set them aside to cool slightly.
  4. While the sweet potatoes are roasting, prepare the onion. In a large skillet, heat the remaining half tablespoon of olive oil over medium heat. Add the sliced yellow onion and sauté, stirring occasionally, until the onions become soft and golden brown, which should take about 20 minutes. Once caramelized, remove from heat and set aside.
  5. Once the pie crust has chilled, take it out of the refrigerator. Place it on a well-floured surface, and roll the dough into a circle about 12 inches in diameter. Gently transfer the dough into the ungreased 9-inch pie dish.
  6. With a fork, pierce multiple holes in the bottom and sides of the crust, about 1 inch apart. This prevents the crust from puffing up during baking. Place the pie dish in a 350 degrees Fahrenheit oven and bake until the crust is lightly golden, which should take about 10 to 15 minutes.
  7. If you're planning to bake the quiche right after preparing it, increase the oven temperature to 375 degrees Fahrenheit. Layer the roasted sweet potatoes at the bottom of the par-baked crust. Follow with the caramelized onions, crumbled goat cheese, and chopped rosemary.
  8. In a large bowl, whisk together the eggs, milk, nutmeg, and the remaining kosher salt. Pour this egg mixture evenly over the layered ingredients in the crust.
  9. Carefully place the quiche on a large baking sheet to catch any drips, and bake in the preheated oven at 375 degrees Fahrenheit for 45 to 55 minutes. The quiche should puff up and jiggle slightly in the center when done.
  10. Once baked, remove from the oven and let it cool for about 10 minutes before slicing. This allows the filling to set up a bit more. Serve warm or at room temperature for a delightful experience.

Notes

This Sweet Potato Quiche can be stored in the refrigerator for up to three days. It also freezes well if you wrap it tightly before storing.