
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.
Serves: 6
Ingredients
-
1
pastry for 10-inch tart pan
-
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
-
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
In This Recipe
Directions
- 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.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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