In my kosher kitchen, elegant and interesting vegetarian selections are a must for dairy entertaining. This one presents beautifully as a side or a main dish, and has a much more complex flavor palate than my usual quiches and kugels. My kids prefer it if I sub the goat cheese for mozzarella or more monterey jack, but it is a really nice, grown-up flavor as I submitted it!
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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
Slice sweet potatoes into 1/4- to 1/2-inch rounds.
Step 5
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.
Step 6
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.
Step 7
Bake in the preheated oven until quiches are set in the middle, about 40 minutes.
Cook’s Note:
If you like a smooth-looking top, press down the top of each quiche gently until level before baking.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 404 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat10g | 50% |
Cholesterol91mg | 30% |
Sodium497mg | 22% |
Total Carbohydrate36g | 13% |
Dietary Fiber4g | 14% |
Total Sugars8g | |
Protein14g | |
Vitamin C3mg | 17% |
Calcium245mg | 19% |
Iron2mg | 12% |
Potassium392mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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