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
pastry for 10-inch tart pan
grated fresh sweet potatoes
thinly sliced white sweet onions
fresh rosemary, minced
coarse sea salt, or to taste
freshly ground black pepper, or to taste
all purpose flour
In This Recipe
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.