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Savory Sweet Potato Quiche

By mleverette • March 11, 2011 • 0 Comments

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Author Notes: Growing up in North Carolina, sweet potatoes were plentiful during the winter months. While I love ooey-gooey sweet potatoes with marshmallows, I was looking for other ways to enjoy them. When the "quiche fad" hit, I thought of using sweet potatoes in a quiche and this recipe was born. —mleverette

Serves 6

1 pastry for 10-inch tart pan
2 cups grated fresh sweet potatoes
1 cup thinly sliced white sweet onions
1 teaspoon fresh rosemary, minced
1 teaspoon coarse sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 cup whole milk
3 eggs
1/2 cup all purpose flour

Heat oven to 400 degrees F.
Carefully fit pastry into tart pan, being careful not to stretch the dough. Trim as needed to create a lovely, smooth edge.
Arrange sweet potatoes and onions evenly in bottom of tart pan. Sprinkle with rosemary and salt and pepper to taste.
Place milk, eggs and flour in a blender and pulse until thoroughly mixed.
Place tart pan on middle oven shelf. Pour in milk mixture.
Bake at 400 degrees for 10 minutes. Lower oven temp to 325 degrees F. and bake 30 minutes or until center is set and top is lightly browned.
Remove to wire rack and allow to cool for 10 minutes before slicing and serving.