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
FETA, SWEET POTATO AND SPINACH CRUSTLESS QUICHE (GLUTEN-FREE)
A recipe originally from "Cathy's Kitchen" EnergyAustralia. This recipe is gluten-free as written - it does not contain flour
Provided by Jubes
Categories Lunch/Snacks
Time 50m
Yield 1 large quiche, 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a large flan dish, approximately 25-27cm in diamater.
- Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
- Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
- Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
- Add feta cheese, stir to combine and place into prepared flan dish.
- Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
- Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.
- Allow to stand for 5-10 minutes before slicing.
- Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.
Nutrition Facts : Calories 236.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 168.8, Sodium 444.3, Carbohydrate 19.8, Fiber 2.7, Sugar 5, Protein 12.1
CARROT AND CHEESE CRUSTLESS QUICHE
This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.
Provided by CookingSandefer
Categories Lunch/Snacks
Time 50m
Yield 4-12 squares, 4-12 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
- Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
- Remove from heat and cool.
- In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
- Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
- Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
- Cut into square and serve.
Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2
SWEET POTATO CRANBERRY QUICHE
This makes a beautiful presentation, and tastes so yummy (the kids will never know it's got VEGETABLES in it!) A friend passed along the recipe (after we all raved) from a 1978 vegetarian cookbook.
Provided by chefs daughter
Categories Savory Pies
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the short crust (or get your Pillsbury out of the fridge!) Line an 11-inch quiche pan with it, and pre-bake.
- Peel the sweet potatoes and carrots and grate by hand or shred in food processor.
- Put them in a pot, douse with boiling, salted water, bring to a boil, and cook for 5 minutes.
- Drain well.
- Wash the cranberries removing soft or brown berries.
- Put them in a non-reactive pot with sugar and cook them covered, over low heat for 10 minutes, stirring occasionally.
- Remove the lid and cook the berries 5 minutes more, stirring constantly-- you want them soft, but not popped.
- Add the potatoes and carrots and cook for 4 minutes more, stirring constantly.
- Beat together the milk, eggs, cream cheese, nutmeg and salt.
- Stir in the vegetable mixture and pour the filling carefully into the prepared shell.
- Bake at 375°F for 40 minutes or until the filling is firm.
- Can be made day before and re-warmed.
- Can serve hot or at room temperature.
Nutrition Facts : Calories 495.6, Fat 27, SaturatedFat 11.3, Cholesterol 168.5, Sodium 408.5, Carbohydrate 55.1, Fiber 5.3, Sugar 28.7, Protein 10.1
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