rosemary sweet potato quiche

Ingredients

• Servings: 2
• 4 sweet potatoes, peeled
• 1/2 cup water, or as needed
• 1 tablespoon vegetable oil, or as needed
• 2 onions, thinly sliced into rounds
• 6 sprigs fresh rosemary
• 1/4 cup brown sugar
• 3 tablespoons dijon mustard
• 2 9-inch pie crusts
• 6 ounces crumbled goat cheese
• 8 ounces shredded monterey jack cheese
• 4 eggs
• 3/4 cup milk
• 1 pinch italian seasoning, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• poke holes into each sweet potato using a fork and place in a microwave-safe dish. add enough water to fill dish about 1/2-inch deep. cook sweet potatoes in the microwave until tender, about 12 minutes. transfer sweet potatoes to a work surface until cool enough to handle.
• heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. remove and discard rosemary sprigs. stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. stir mustard into caramelized onions and remove skillet from heat.
• slice sweet potatoes into 1/4- to 1/2-inch rounds.
• press each pie crust into a 9-inch pie dish. line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. sprinkle 1/2 of the goat cheese and 1/2 of the monterey jack cheese over sweet potato layer. spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and monterey jack cheese.
• beat eggs, milk, and italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
• bake in the preheated oven until quiches are set in the middle, about 40 minutes.