I had a couple of sweet potatoes and wanted to find something to do with them for breakfast. When I looked online, most of the recipes were either for Thanksgiving sweet potato casserole or sweet potato hash. I finally stumbled upon another blog, www.naturallyella.com. I used her recipe for “Roasted sweet potato, caramelized onion and gorgonzola quiche.” Her blog is mainly all vegetarian recipes and when I think of quiche, I usually only think of ones with ham, bacon or sausage. I was skeptical, but couldn’t be more pleased. This quiche is simply amazing!! By far, one of the best quiches that I’ve ever had! My friend Amy, another great foodie, also enjoyed the quiche. We had a great day of good food, good conversation & shopping!
Let me also say that I changed some parts of the recipe to make it easier and reduce the time it takes to prepare.
Roasted Sweet Potato, Caramelized Onion, and Gorgonzola Quiche
1 package store bought pie crust (the box has 2 pie crusts in it)
2 small Sweet Potatoes or 1 large Sweet potato
3 medium Onions
3 Tbsp Olive Oil
1 Cup Gorgonzola cheese
2 1/2 Cups Milk
1 1/2 tsp Salt
1/2 tsp Pepper
Pinch of Nutmeg
1. Unwrap both of the pie crusts. On a floured surface, stack both pie crusts on top of each other. Use a rolling pin to roll them together. This will create a thicker crust. Roll it out larger enough so that it drapes over the side of your pie plate at least an inch or so. If you have an 11inch quiche pan, use that! If you’re like me and only have a standard 9 or 10inch pie plate, use that! The larger the pie plate, the better.
2. Place the rolled out pie crust in the plate and create a pretty rim by using your left thumb and index finger and your right index finger. Push your right index finger in between your left fingers with the pie crust to form little “V’s” all the way around the pan. If this is too hard, just use a fork and press the pie crust down on the rim of the plate.
3. Bake the pie crust without anything in it for about 10 minutes in a 400 degree oven. You just want it to become slightly golden. You might notice the pie crust starts to bubble up, don’t worry! When you remove the crust from the oven, gently push it back down.
4. Peel the sweet potatoes and cut 1/4 inch slices.
5. Place the potatoes on a baking sheet with 1 Tbsp olive oil and cook in the oven for about 20 minutes at 400 degrees until they are soft and starting to slightly brown.
*When the sweet potatoes are done and out of the oven, lower the heat to 375 degrees.
6. Slice the onions into 1/4 inch slices. Place them in a large saute pan with 2 Tbsp olive oil over low/medium heat.
7. Stir the onions occasionally. Be very careful that they don’t burn. If they look like they’re browning too fast, turn down the heat!! After about 15 minutes, add 1 tsp salt. Continue cooking until they start to caramelize, about 20 minutes more.
8. Whisk together the milk, eggs, 1/2 tsp salt, 1/2 tsp pepper, and nutmeg.
9. Assemble the quiche.. Layer the sweet potatoes on the bottom of the pie crust. Then add the onions. Sprinkle evenly with gorgonzola. Finally, add the egg mixture. You might not be able to pour all of the egg mixture into the pie plate. It depends how big your plate is. Only fill it up to the top of the pie crust..you don’t want it to overflow.
10. Cook for about 45-55 minutes at 375 degrees, or until the center of the quiche barely jiggles.
Let the quiche set for about 15 minutes before cutting and serving.