Description
This Sweet Potato & Goat Cheese Quiche is a delightful blend of caramelized sweet potatoes, savory onions, creamy goat cheese, and melted gruyere in a flaky pie crust. Perfect for brunch or a light dinner, this quiche offers a rich, comforting flavor with a hint of fresh thyme, baked to a golden perfection.
Ingredients
Vegetables and Seasonings
- 1½ cups peeled and diced sweet potato (roughly 1-inch dice)
- 1 cup diced yellow or red onion
- 2 teaspoons avocado or olive oil
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Pie Crust
- 1 store-bought pie crust (or homemade)
Cheese
- 1 cup grated gruyere cheese
- ½ cup crumbled goat cheese, plus more for topping
Egg Mixture
- 4 large eggs
- 1¼ cups heavy cream
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F and line a large baking sheet with parchment paper. Spread the diced sweet potato and onion in an even layer on the baking sheet. Drizzle with olive oil, sprinkle the chopped thyme, salt, and pepper, and gently toss with your hands to coat everything evenly.
- Roast Vegetables: Place the baking sheet in the oven and roast for about 20 minutes, stirring occasionally, until the veggies are tender and caramelized in spots. Once done, remove from the oven and let them cool.
- Prepare Pie Crust and Oven Temperature: Reduce the oven heat to 375°F. Fit the pie crust into a 9-inch pie dish, pressing it firmly into place.
- Assemble Quiche Base: Spread the cooled roasted sweet potato and onion mixture evenly over the pie crust. Sprinkle the grated gruyere and crumbled goat cheese on top of the vegetables.
- Make Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream, chopped thyme, salt, and pepper until fully combined and smooth.
- Combine and Top: Slowly pour the egg mixture evenly over the veggie and cheese layer in the pie dish. Finish by dolloping a few additional pieces of goat cheese on top.
- Bake the Quiche: Place the quiche in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top turns golden brown. Allow the quiche to cool before slicing and serving, ideally accompanied by a light green salad.
Notes
- You can use either yellow or red onions depending on your preference.
- For a gluten-free option, substitute the pie crust with a gluten-free variety.
- Allow the roasted vegetables to cool completely before adding the egg mixture to prevent pre-cooking the eggs.
- Serving with a fresh green salad adds a lovely contrast and balance to the rich quiche.
- Make sure not to overbake; the custard should be set but slightly jiggly in the center when you remove it from the oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Brunch, Main Dish
- Method: Baking
- Cuisine: American
