Sweet Potato Quiche
I skipped the skillet step once. Raw sweet potato cubes went straight into the custard, the eggs set in 35 minutes, and the cubes were still hard in the middle when I cut the first wedge. Kind of embarrassing, since I’d invited people over for it.
The fix is simple and it’s where most of the flavor comes from anyway: soften the onions in olive oil, add the cubes with a spoonful of sweet paprika, and keep them moving until a fork slides through and the edges have caught some color. I don’t blind bake the crust for this one. Pricking it well and setting the dish on a rimmed baking sheet in the lower third of the oven keeps the bottom from going pale. We eat it with a green salad.
This sweet potato quiche is a meatless dinner that holds its shape when sliced, with sweet potato, sliced onions and plenty of parsley in a creamy egg custard. It cuts into six generous wedges. Leftovers keep 3 days in the fridge and reheat well at 300°F for about 15 minutes.
Ingredients
Equipment
Method
- Set a rack in the lower third of the oven and preheat it to 350°F.
- Crack the eggs into a 2 quart mixing bowl. Add the heavy cream, milk, chopped parsley, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then whisk until no streaks of yolk remain. Set the bowl aside.3 large eggs, 3/4 cup heavy cream, 1/2 cup whole milk, 1/4 cup fresh flat-leaf parsley, 1 tsp kosher salt, 1/2 tsp black pepper
- Peel the sweet potato with a vegetable peeler, cut it into 3/4-inch rounds, then cut the rounds into 3/4-inch cubes. Halve the onions and slice them thinly.1 large sweet potato, 2 medium yellow onions
- Heat the olive oil in a 12 inch skillet over medium heat. Cook the onions for 5 minutes, stirring now and then, until soft and lightly golden. Add the sweet potato cubes, paprika and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 15 to 18 minutes, stirring often, until a fork slides easily into a cube and the edges are browned in spots. Take the skillet off the heat.2 tbsp olive oil, 1 tbsp sweet paprika
- While the sweet potato cooks, unroll the pie crust into a 9 inch deep-dish pie plate, press it into the corners and crimp the edge. Prick the bottom all over with a fork, then set the pie plate on a 13 x 18 inch rimmed baking sheet.1 refrigerated pie crust
- Spread the sweet potato and onion mixture evenly over the crust. Whisk the custard once more and pour it slowly over the filling so it settles between the cubes.
- Slide the baking sheet onto the lower rack and bake for 35 minutes, until the crust is golden, the top is browned in spots and the center barely jiggles. Move the quiche to a wire rack and let it rest for 10 minutes, then cut it into 6 wedges and serve warm.
Nutrition
Notes
Butternut squash can replace the sweet potato: use the same 1 1/3 lb, cut into 3/4-inch cubes, and give it 3 to 5 extra minutes in the skillet in step 4. For a cheesier slice, scatter 4 oz shredded sharp cheddar, about 1 cup, over the vegetables in step 6 before pouring in the custard.
You might also like our Quick Mini Quiches.
used a frozen deep dish crust and it worked fine, just let it sit out 10 min first so it didnt crack. the paprika on the cubes gives it a nice warm flavor, my husband went back for a second wedge
good flavor but my sweet potato was a monster so i had cubes left over, next time ill weigh it. center needed about 5 more min in my oven before it stopped wobbling