- 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
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Slice sweet potatoes into 1/4- to 1/2-inch rounds.
- 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.
- 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.
- Bake in the preheated oven until quiches are set in the middle, about 40 minutes.
04/10/2018
recipepes.com
Rosemary Sweet Potato Quiche, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
