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Rosemary Sweet Potato Quiche
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Delightful rosemary sweet potato quiche with creamy goat cheese, Monterey Jack, and caramelized onions - perfect for brunch.
Ingredients:
  • 4 sweet potatoes, peeled
  • 0.5 cup water, or as needed
  • 1 tablespoon vegetable oil, or as needed
  • 2 onions, thinly sliced into rounds
  • 6 sprigs fresh rosemary
  • 0.25 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
  • 0.75 cup milk
  • 1 pinch Italian seasoning, or more to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Pierce sweet potatoes all over with a fork and place in a microwave-safe dish. Pour in enough water to fill the dish about 1/2-inch deep. Microwave sweet potatoes until tender, around 12 minutes. Let them cool on a work surface before handling.
  • In a skillet over medium heat, sauté onion and rosemary in oil until onions are softened, about 12-15 minutes. Discard rosemary sprigs. Add brown sugar to onions and caramelize for 3-4 minutes. Stir in mustard and remove from heat.
  • Cut sweet potatoes into 1/4 to 1/2-inch slices.
  • Gently mold each pie crust into a 9-inch pie dish. Layer caramelized onions on top of both crusts, followed by half of the sweet potatoes. Sprinkle half of the goat cheese and half of the Monterey Jack cheese over the sweet potatoes. Add the remaining sweet potatoes on top of the cheese, then finish by sprinkling the remaining goat cheese and Monterey Jack cheese.
  • Whisk together eggs, milk, and Italian seasoning in a bowl, then pour over each filled pie crust to evenly cover the sweet potatoes and cheeses.
  • Bake in the oven until the quiches are perfectly set in the middle, approximately 40 minutes.

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