I love meat. My boyfriend loves meat. We eat meat so often that sometimes I forget how a simple vegetarian dish can be so good. But vegetables can pack as much flavor punch when combined with the right ingredients and honestly, we can all benefit from consuming a little less animal product.
Quiches are my go-to quick-and-easy dish that I like to serve when there is a dinner party or potluck. Store-bought refrigerated pie crust speed up the process—although one of these days I shall share with you my flaky sour cream pie crust recipe—and there is an endless combination of ingredients you can put in the quiche. This time I roasted some sweet potatoes and caramelized some onions for the quiche. It’s a nice blend of the sweetness from the sweet potato and onion with the savory eggs and crust, but feel free to add some bacon bits you meat addicts!
Roasted Sweet Potato and Caramelized Onion Quiche
1 medium size sweet potato, diced
1 medium size onion, diced
2 tbsp. butter
Salt & pepper to taste
6 large eggs beaten
1 1/2 cups heavy cream
Salt & pepper
1 refrigerated pie crust
Preheat oven to 375 degrees F.
Remove pie crust from the refrigerator and let it come to room temperature (makes it easier to handle).
Place diced sweet potato on a baking sheet. Drizzle with olive oil and toss with salt and pepper. Bake in oven for 25-30 minutes or until soft.
Meanwhile, heat up the butter and some olive oil in a pan and cook the diced onions until they have developed a deep brown color, about 10-15 minutes. Remove from pan and let cool to room temperature.
Fit room temperature pie crust into 9-inch pie pan. Combine eggs, cream, salt and pepper to taste, and room temperature onions. Place roasted sweet potatoes at the bottom of the pie pan, then pour egg mixture on top. Bake for 35 to 45 minutes until egg mixture is set.