Sweet Potato Quiche With Mascarpone Cheese Food

SWEET POTATO QUICHE WITH MASCARPONE CHEESE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Add 2 tablespoons oil to a frying pan over medium heat. Cook sweet potatoes and salt until starting to brown, 5 to 10 minutes, adding more oil if necessary. Transfer to an 11 x 7-inch rectangular glass baking dish. Press sweet potatoes into the bottom to form a compact layer.
• Add 1 tablespoon oil to the frying pan and cook onion over medium heat until translucent, about 3 minutes. Add cooked mixed vegetables, season with salt and pepper, and cook until slightly browned, 5 to 10 minutes. Transfer to the baking dish with the sweet potatoes.
• Beat eggs in a blender until just blended, then add mascarpone cheese. Beat until mascarpone cheese starts to separate into smaller bits, about 1 minute more; it won't fully blend. Pour over the vegetables in the baking dish. Top with chopped scallions and mix them in slightly.
• Bake quiche in the preheated oven until set and slightly browned, 55 to 75 minutes.

MASCARPONE WHIPPED POTATOES

Steps:

• In large saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat. Cover; cook about 15 minutes or until potatoes are tender when pierced with fork. Drain; return potatoes to saucepan.
• Meanwhile, in small saucepan, heat milk and butter until butter is melted and milk is hot.
• Gradually add hot milk mixture to potatoes, beating with handheld mixer until blended. Add cheese, salt and pepper; beat until potatoes are creamy and fluffy. Spoon into serving bowl; sprinkle with chives.

MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE

Steps:

• Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
• While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

SWEET POTATO CRUST QUICHE

Steps:

• Preheat oven to 375 degrees. Wash sweet potatoes, peel, and then dry with a clean towel if they're still wet. Carefully slice into thin rounds with a sharp knife or use a mandolin, if you have one.
• Spray a 9-inch pie dish with cooking spray and layer sweet potato rounds in the bottom, overlapping heavily. Cut the remaining sweet potato rounds in half and use to line the sides of the pie dish. Drizzle 2 tsp. cooking oil over the top of potatoes and sprinkle with black pepper, salt, and garlic powder. Bake for 20 minutes until sweet potatoes are soft and beginning to crisp.
• While sweet potatoes are in the oven, sauté onion and bell pepper in 1 tsp. cooking oil. (If using frozen bell peppers, add near the end of the cooking time.) Once onion is soft, add spinach and stir until it wilts. Let cooked veggies cool.
• Whisk 6 eggs in a medium bowl and add milk or cream with salt and pepper. Stir in 1/4 cup cheese and cooked veggies.
• Once sweet potatoes have softened and are beginning to crisp, remove from oven and pour egg mixture over top. Sprinkle 1/4 cup cheese on top and return to oven for 28-30 minutes, until eggs are set. Let cool for two or three minutes and then serve.

QUICHE WITH MUSHROOMS

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

SWEET POTATO MACARONI AND CHEESE

Steps:

• Preheat the oven to 400°F. Put on a large-ish pan of water to boil, with the lid on to make it come to a boil faster.
• Peel the sweet potatoes and cut them roughly into 1 inch pieces. When the water's boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft. Scoop them out of the water into a bowl-using a "spider" or slotted spoon-and lightly mash with a fork, without turning them into a purée. Don't get rid of this water, as you will need it to cook your pasta in later.
• In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat, slowly whisk in the milk and, when it's all combined and smooth, put back on the heat. Exchange your whisk for a wooden spoon, and continue to stir until your gently bubbling sauce has lost any floury taste and has thickened. Add the mustard and ¼ teaspoon of the paprika. Season to taste, but do remember that you will be adding Cheddar and salty feta later, so underdo it for now.
• Cook the pennette in the sweet-potato water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn't lose its bite entirely. Drain (reserving some of the pasta cooking water first) and then add the pennette to the mashed sweet potato, and fold in to combine; the heat of the pasta will make the mash easier to mix in.
• Add the feta cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding 1 1/4 cups grated Cheddar as you go. Add some of the pasta cooking water, should you feel it needs loosening up at all.
• Check for seasoning again, then, when you're happy, spoon the brightly sauced macaroni cheese into 4 small ovenproof dishes of approx. 1 1/2 to 1 3/4 cup capacity (or 1 large rectangular dish measuring approx. 12x8x2 inches deep and 6 1/2 cup capacity). Sprinkle the remaining Cheddar over each one, dust with the remaining ¼ teaspoon of paprika, then shred the sage leaves and scatter the skinny green ribbons over the top, too.
• Put the pots on a baking tray, pop into the oven and bake for 20 minutes (or, if you're making this in a larger dish, bake for 30-35 minutes), by which time they will be piping hot and bubbling, and begging you to eat them.

TWO POTATO GRATIN WITH MASCARPONE

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl, whisk together the mascarpone cheese with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Arrange half the red potato slices in a greased 9 x 9 baking dish or similar sized casserole; top with half the sweet potatoes.
• Spread half the mascarpone on top; repeat layers.
• Wrap tightly with aluminum foil and bake until tender, about 30 to 35 minutes.
• Meanwhile, in a medium bowl, combine bread crumbs, Parmesan cheese, and minced green onion (white and light green parts).
• Stir in melted butter and sprinkle over baked potatoes and return to oven, uncovered, until golden, about 15 minutes.
• Sprinkle with dark green onion slices and let stand 10 minutes before serving.

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!

SWEET POTATO QUICHE

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.