SWEET POTATO QUICHE RECIPE
Steps:
- Preheat oven to 350 degrees. Unwrap and lay room temperture pie crust into a deep 9-inch pie dish. I do not arrange the edges because I like the rustic look, but you can totally pinch and fold to make it look pretty. Pierce the bottom and sides several times with a fork. Bake for 8-10 minutes or until it is just barely starting to cook and brown. Remove and set aside.
- Prepare sweet potatoes and onion by placing them in a large bowl and tossing with extra virgin olive oil and freshly cracked pepper. Spread in a single layer on a rimmed baking sheet and bake at 350 degrees for 20-25 minutes, or until potatoes are fork tender.
- Combine crumbled bacon, chopped parsley, beaten eggs, half & half, chopped rosemary, fine sea salt and 1 1/2 cups finely shredded Gruyere cheese in a large mixing bowl, stirring well to combine.
- Transfer sweet potato and red onion mixture to prepared pie crust. Arrange ingredients as easily as possible so you get a taste of everything in each in bite.
- Pour egg mixture over sweet potatoes and red onion until just reaching the top of the pie crust.
- Place into the oven and bake for 25-35 minutes, or until center is set. Top with remaining 1/2 cup Gruyere cheese while still warm. Serve immediately or refrigerate and re-warm at 350 degrees for 10 minutes.
- If you've tried this recipe, please come back and let us know how it was!
Nutrition Facts : Calories 348 kcal, Carbohydrate 12 g, Protein 15 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 444 mg, ServingSize 1 serving
SWEET POTATO QUICHE
A beautiful quiche filled with roasted sweet potatoes, caramelized onions, goat cheese, and rosemary. A perfect balance of sweet and savory flavors that's perfect for brunch or dinner.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 2h40m
Number Of Ingredients 10
Steps:
- Prepare the pie dough as directed. Fit it into a deep, 9-inch pie dish and refrigerate until ready to bake.
- 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 at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees.
- 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.
- Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased 9″ pie dish. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Place the pan in a 350 degree F oven and bake until the crust is lightly golden, 10 to 15 minutes. If you will be baking the quiche right away, increase the oven temperature to 375 degrees F.
- Layer the sweet potatoes in the bottom of the par-baked crust, 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.
- Bake at 375 degrees F 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.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 8), Calories 328 kcal, Carbohydrate 28 g, Protein 10 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 119 mg, Fiber 3 g, Sugar 5 g
SWEET POTATO & BACON QUICHE
I love sweet potato (or pumpkin)so, after some thought about how best to use up the eggs, I came up with this!
Provided by Amanda in Adelaide
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Lightly grease 26cm flan tin and line with rolled out pastry.
- Toss sweet potato in olive oil and roast in baking dish for 15 mins until soft. Cool.
- Fry Bacon until crisp.
- Evenly spread sweet potato and bacon over flan base.
- Sprinkle with cheese.
- Sprinkle with sage.
- Lightly beat eggs, add cream and beat together.
- Add pepper to taste.
- Gently pour over sweet potato etc, in flan base.
- Cook in oven 180C for 40-45 minutes.
- Stand for 5 minutes before serving.
Nutrition Facts : Calories 618.4, Fat 46.5, SaturatedFat 19.1, Cholesterol 145.5, Sodium 415.6, Carbohydrate 36.9, Fiber 3.2, Sugar 4.1, Protein 14.1
POTATO AND BACON CRUSTLESS QUICHE
This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.
Provided by Rebekah Rose Hills
Categories Crustless Quiche
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
- Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
- Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g
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