Sweet Potato, Goat Cheese and Caramelized Onion Quiche

I love making quiche as it is the perfect make ahead dish that looks super fancy and as though you’ve spent hours slaving away to prepare it – when in reality you can make it ahead of time and pull it out the day you wish to serve it! Did you know, you can even freeze quiche! The key is to using sturdy make ahead ingredients such as the one’s featured in this recipe – olive oil-roasted sweet potatoes, caramelized onions, rosemary, and creamy goat cheese. This quiche has the perfect balance of sweet and savory flavors and it truly looks so elegant for a side dish at a party or main dish at brunch! Trust me – you’ll get rave reviews and lots of people asking for you to share this recipe! 

Sweet Potato, Goat Cheese and Caramelized Onion Quiche
Serves 8
An elegant and delicious make ahead quiche filled with roasted sweet potatoes, caramelized onions, goat cheese, and rosemary.
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Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Ingredients
  1. 1 pre-packaged pie crust
  2. 2 tablespoons extra virgin olive oil, divided
  3. 1 large or 2 small sweet potatoes (about 1 pound)
  4. 3/4 teaspoon kosher salt, divided
  5. 1 large yellow onion, thinly sliced
  6. 4 large eggs
  7. 2/3 cup milk
  8. 1/4 teaspoon ground nutmeg
  9. 4 ounces goat cheese, crumbled
  10. 1 tablespoon fresh rosemary, chopped
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer, then roast until soft, about 20 minutes. Set aside. Reduce oven temperature to 375 degrees.
  3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside.
  4. Remove the dough from the refrigerator, allow to warm up to room temperature and place into an ungreased 9″ pie plate.
  5. Layer the sweet potatoes in the bottom of the pie plate, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. (At this point, the crust and toppings may be covered and refrigerated together for up to 24 hours.) When ready to bake, in a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet.
  6. Bake at 375 degrees for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature.
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