Rosemary Sweet Potato Quiche Food

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!

ROSEMARY SWEET POTATO QUICHE

Steps:

• 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.

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200ºC).
• Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
• Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
• Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
• Let cool for 5 minutes. Garnish with chopped parsley before serving.
• Enjoy!

SWEET POTATO, GOAT CHEESE AND ROSEMARY QUICHE RECIPE - (4.4/5)

Steps:

• Cut the butter into small pieces and place it in the freezer while you prepare the other ingredients. Place the whole wheat pastry flour, all purpose flour, and salt in the bowl of a KitchenAid® 13-Cup Food Processor fitted with a steel blade, then pulse a few times to mix. Add the butter pieces, then pulse just until the butter is the size of pebbles and peas, about 8-12 pulses. With the machine running, add the ice water, 1 tablespoon at a time, until the dough begins to form a ball. Turn the dough out onto a well-floured board, pat into a disk, then refrigerate for 30 minutes while you prepare the other ingredients. Place a rack in the center of the oven, then preheat the oven to 400 degrees F. For filling 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 KitchenAid® Nonstick 9″ Pie Pan. 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. For quiche 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. Sweet Potato, Goat Cheese and Rosemary Quiche Recipe Print

HONEY AND ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
• Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.