Goat Cheese and Sweet Potato Quiche
 
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Yields: 1 quiche, about 8 servings
Ingredients
For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 cup canola oil
  • 2 Tbsp milk (I used plain unsweetened almond milk)
For the quiche filling:
  • 1 1/2 medium or 2 large sweet potatoes, peeled
  • 1/2 red onion, chopped
  • 1/4 cup minced fresh sage leaves
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp olive oil
  • 1/2 cup grated Swiss cheese (or other cheese of your choice)
  • 4 oz. crumbled goat cheese
For the custard:
  • 3 large eggs
  • 3/4 cup milk (I used plain unsweetened almond milk)
  • 1/2 cup heavy cream
  • pinch of nutmeg
Instructions
  1. First, prepare the vegetables. Preheat oven to 400 and line two baking sheets with foil. Slice half of one sweet potato into 1/4-inch rounds for the top of your quiche. (This is optional. I needed 13 slices to top mine.) Brush with olive oil and spread in a single layer on a baking sheet. Chop the remaining sweet potato into 1/2-inch cubes and place in a medium-sized mixing bowl.
  2. To the bowl of chopped sweet potatoes, add the red onion, sage, salt, pepper, and olive oil. Toss to combine. Spread in an even layer on the other baking sheet. Place both sheets in oven and bake until potatoes are tender and starting to brown, about 20 minutes, stirring/flipping slices once halfway through. Remove from oven and reduce oven temperature to 350.
  3. While sweet potatoes are roasting, prepare the crust. Add all crust ingredients directly to a pie plate (or to a separate bowl, if you prefer) and stir to combine. Press into an even crust and, if you have enough crust, crimp the edges!
  4. Whisk together all custard ingredients (eggs through nutmeg).
  5. Now you are ready to assemble the quiche. For the bottom layer, sprinkle half of both types of cheese. Top this with the chopped sweet potato mixture, followed by the remaining cheese. Pour the custard mixture over everything, and arrange optional roasted sweet potato slices on top.
  6. Bake quiche at 350 until set in the middle and custard is starting to turn golden brown, 45-55 minutes. Cool on a wire rack for 15 minutes before serving.
Notes
Adapted from Kitchen in the Yard.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/03/goat-cheese-and-sweet-potato-quiche/