Rosemary Sweet Potato Quiche: A Deliciously Savory and Sweet Treat

Sweet potatoes are a versatile and nutritious ingredient that can be used in a variety of dishes, from savory to sweet. This rosemary sweet potato quiche is a delicious and unique way to enjoy sweet potatoes, combining their natural sweetness with the earthy aroma of rosemary and the richness of a creamy quiche filling. This recipe is perfect for brunch, lunch, or a light dinner. It’s also great for potlucks and gatherings because it’s easy to transport and always a crowd-pleaser.

This rosemary sweet potato quiche recipe stands out because of its harmonious blend of flavors and textures. The sweetness of the sweet potato is perfectly balanced by the savory rosemary, creating a sophisticated and comforting dish. The creamy filling, combined with the flaky crust, makes each bite a delightful experience.

## Ingredients

Before you start, gather all your ingredients. This will make the cooking process smoother and more enjoyable.

**For the Crust:**

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water

**For the Filling:**

* 1 tablespoon olive oil
* 1 medium sweet potato, peeled and diced
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1 tablespoon fresh rosemary, chopped
* 4 large eggs
* 1 cup heavy cream
* 1/2 cup milk
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup shredded Gruyere cheese (or any cheese you prefer)

## Equipment

* 9-inch pie dish
* Mixing bowls
* Food processor (optional, for making the crust)
* Rolling pin
* Skillet
* Whisk
* Measuring cups and spoons

## Instructions

Follow these detailed instructions to create a perfect rosemary sweet potato quiche.

### Step 1: Make the Crust

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Add Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The key is to work quickly so the butter doesn’t melt.
3. **Add Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. **Form the Dough:** Gently form the dough into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Press the dough into the bottom and up the sides of the dish.
6. **Trim and Crimp:** Trim any excess dough from the edges. Crimp the edges with a fork or your fingers to create a decorative border.
7. **Pre-bake the Crust:** Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes. Remove the parchment paper and pie weights, and bake for another 5-7 minutes, or until the crust is lightly golden.

### Step 2: Prepare the Filling

1. **Sauté the Vegetables:** Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato and chopped onion. Cook until the sweet potato is tender and the onion is translucent, about 8-10 minutes. Stir occasionally to prevent burning.
2. **Add Garlic and Rosemary:** Add the minced garlic and chopped rosemary to the skillet. Cook for another minute until fragrant. Remove from heat and set aside.
3. **Prepare the Egg Mixture:** In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined.
4. **Combine Filling Ingredients:** Add the sautéed sweet potato mixture and shredded Gruyere cheese to the egg mixture. Stir gently to combine.

### Step 3: Assemble and Bake the Quiche

1. **Pour Filling into Crust:** Pour the sweet potato filling into the pre-baked crust, spreading it evenly.
2. **Bake the Quiche:** Bake in the preheated oven for 30-40 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
3. **Cool and Serve:** Let the quiche cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and prevents it from being too runny.

## Tips and Variations

* **Use Pre-made Crust:** To save time, you can use a pre-made pie crust. Just make sure to pre-bake it according to the package instructions.
* **Add Bacon or Ham:** For a heartier quiche, add cooked and crumbled bacon or diced ham to the filling.
* **Substitute Cheese:** If you don’t have Gruyere cheese, you can use other cheeses like Swiss, cheddar, or mozzarella.
* **Make it Vegetarian:** For a vegetarian option, add other vegetables like spinach, mushrooms, or bell peppers to the filling.
* **Adjust Rosemary:** If you prefer a milder rosemary flavor, use a smaller amount or substitute it with thyme or sage.
* **Sweet Potato Prep:** For a smoother filling, roast the sweet potato until very soft before dicing and adding to the skillet.
* **Blind Baking is Key:** Don’t skip the blind baking step! This ensures a crispy, flaky crust that doesn’t get soggy from the filling.
* **Make it Ahead:** You can prepare the crust and filling separately ahead of time. Store them in the refrigerator and assemble the quiche just before baking.
* **Serving Suggestions:** Serve the quiche with a side salad for a complete meal. It’s also delicious with a cup of soup or a slice of fresh bread.

## Nutritional Information (per slice)

* Calories: Approximately 350
* Fat: 25g
* Protein: 12g
* Carbohydrates: 20g

*Please note that nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

## Why This Recipe Works

This recipe works because it strikes a perfect balance between sweet and savory flavors. The sweet potato provides a natural sweetness that is complemented by the earthy rosemary and rich, creamy filling. The pre-baked crust ensures a flaky and crisp base, while the combination of Gruyere cheese and other ingredients creates a harmonious blend of textures and tastes.

## Serving Suggestions

This rosemary sweet potato quiche is versatile and can be served for various occasions:

* **Brunch:** Serve it as part of a brunch spread with fresh fruit, yogurt, and pastries.
* **Lunch:** Enjoy a slice of quiche with a light salad for a satisfying lunch.
* **Dinner:** Pair it with a side of roasted vegetables or a green salad for a complete dinner.
* **Potlucks:** Bring it to potlucks or gatherings as a crowd-pleasing dish.
* **Holidays:** Include it in your holiday menu as a unique and flavorful option.

## Storage Instructions

* **Refrigerate:** Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the quiche in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual slices for convenience.
* **Freeze:** For longer storage, you can freeze the quiche. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Conclusion

This rosemary sweet potato quiche is a delightful and versatile dish that is sure to impress. Its unique flavor combination, creamy texture, and flaky crust make it a standout recipe for any occasion. Whether you’re hosting a brunch, looking for a light dinner option, or bringing a dish to a potluck, this quiche is a guaranteed crowd-pleaser. So, gather your ingredients, follow the steps, and enjoy the deliciousness of this homemade rosemary sweet potato quiche!

Enjoy your baking adventure and the delicious results!

## Recipe Card

**Rosemary Sweet Potato Quiche**

A savory and sweet quiche with a flaky crust, creamy filling, sweet potato, and rosemary.

**Prep Time:** 30 minutes
**Cook Time:** 50 minutes
**Total Time:** 1 hour 20 minutes
**Servings:** 8

**Ingredients:**

* **Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cubed
* 1/4 cup ice water
* **Filling:**
* 1 tablespoon olive oil
* 1 medium sweet potato, peeled and diced
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1 tablespoon fresh rosemary, chopped
* 4 large eggs
* 1 cup heavy cream
* 1/2 cup milk
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup shredded Gruyere cheese

**Instructions:**

1. **Make the Crust:** Combine flour and salt. Cut in butter until crumbly. Add water until dough forms. Chill for 30 minutes. Roll out and press into a pie dish. Pre-bake at 375°F (190°C) for 15 minutes with weights, then 5-7 minutes without.
2. **Prepare the Filling:** Sauté sweet potato and onion in olive oil until tender. Add garlic and rosemary, cook for 1 minute. Whisk eggs, cream, milk, salt, and pepper. Add sweet potato mixture and cheese.
3. **Assemble and Bake:** Pour filling into the crust. Bake at 375°F (190°C) for 30-40 minutes, or until set. Cool before serving.

**Notes:**

* Use pre-made crust to save time.
* Add bacon or ham for a heartier quiche.
* Substitute cheese as desired.

Enjoy!