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
Ingredients
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1
pastry for 10-inch tart pan
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2 cups
grated fresh sweet potatoes
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1 cup
thinly sliced white sweet onions
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1 teaspoon
fresh rosemary, minced
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1 teaspoon
coarse sea salt, or to taste
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1/2 teaspoon
freshly ground black pepper, or to taste
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1 cup
whole milk
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3
eggs
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1/2 cup
all purpose flour
Directions
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Heat oven to 400 degrees F.
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Carefully fit pastry into tart pan, being careful not to stretch the dough. Trim as needed to create a lovely, smooth edge.
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Arrange sweet potatoes and onions evenly in bottom of tart pan. Sprinkle with rosemary and salt and pepper to taste.
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Place milk, eggs and flour in a blender and pulse until thoroughly mixed.
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Place tart pan on middle oven shelf. Pour in milk mixture.
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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.
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Remove to wire rack and allow to cool for 10 minutes before slicing and serving.
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