Rosemary Sweet Potato Quiche Recipe

Name: Rosemary Sweet Potato Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sweet potatoes, peeled; 1/2 cup water, or as needed; 1 tablespoon vegetable oil, or as needed; 2 onions, thinly sliced into rounds; 6 sprigs fresh rosemary; 1/4 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; 3/4 cup milk; 1 pinch Italian seasoning, or more to taste

Servings: persons

4 sweet potatoes, peeled
1/2 cup water, or as needed
1 tablespoon vegetable oil, or as needed
2 onions, thinly sliced into rounds
6 sprigs fresh rosemary
1/4 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
3/4 cup milk
1 pinch Italian seasoning, or more to taste

1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
Slice sweet potatoes into 1/4- to 1/2-inch rounds.
5
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.
6
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.
7
Bake in the preheated oven until quiches are set in the middle, about 40 minutes.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 sweet potatoes, peeled, 1/2 cup water, or as needed, 1 tablespoon vegetable oil, or as needed, 2 onions, thinly sliced into rounds, and more.

Yes, Rosemary Sweet Potato Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Sweet Potato Quiche

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