Elegant and intriguing vegetarian options are a need in my kosher kitchen for dairy hosting. This recipe is far more flavorful and sophisticated than my typical quiches and kugels, and it presents itself wonderfully as a side or a main meal. Although I submitted it with goat cheese, it has a really beautiful, grown-up flavor. My kids enjoy it when I substitute mozzarella or more monterey jack.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 2 9-inch pies |
Ingredients
- 4 sweet potatoes, peeled
- ½ cup water, or as needed
- 1 tablespoon vegetable oil, or as needed
- 2 onions, thinly sliced into rounds
- 6 sprigs fresh rosemary
- ¼ 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
- ¾ cup milk
- 1 pinch Italian seasoning, or more to taste
Instructions
- 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.
- If you like a smooth-looking top, press down the top of each quiche gently until level before baking.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 10 g |
| Sodium | 497 mg |
| Sugars | 8 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Really interesting blend of unique flavors. We thought it was great just the way the recipe was given.
Delicious! Will definitely make again. But will omit the crust for a healthier option.
Very delicious! I used left over candied yams and turkey from Christmas dinner. Great use for the leftovers. As a personal preference i reduced mustard to 2 tbsp.
It’s so easy and def a regular in my home. Thanks