Just a Sweet Potato Quiche Done Right
EQUIPMENT
INGREDIENTS
Dough:
Filling:
- 2 medium sweet potatoes, peeled and thinly sliced
- 4 onions, thinly sliced
- ~2 tablespoons/25 grams butter
- 2 eggs
- 1 cup/250 milliliters heavy whipping cream
- ~5.3 ounces/150 grams your favorite cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
Dough:
- Place the flour, diced butter, and salt in a mixer, and mix until fine crumbs form. Add the water and continue mixing until the dough is smooth and uniform. Roll out the dough between two sheets of parchment paper to a thickness of 2 mm, then chill in the freezer for 10 minutes.
- Remove the dough from the freezer, peel off the parchment paper, and trim to fit the baking pan. Reserve any excess dough in the freezer until needed.
Filling:
- Slowly sauté the onions with butter until caramelized.
- Preheat the oven to 355°F (180°C) on convection mode.
- In a bowl, mix the eggs with cream. Add the caramelized onions, cheese, salt, and pepper. Pour 2/3 of the mixture into the prepared dough in the pan. Layer with sweet potatoes, then pour over the remaining mixture. Top with another layer of sweet potatoes.
- Bake for 35-40 minutes until set and golden.
- Remove from the oven, cool slightly, and enjoy!
MY NOTES
FAQ
Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust instead of making the dough from scratch. Using a pre-made crust can save time and effort, making the recipe more convenient. Ensure the store-bought crust fits your baking pan and follow the package instructions for pre-baking, if necessary. While homemade dough offers a unique flavor and texture, a store-bought crust will still yield a delicious quiche, perfect for a quick and easy meal.
How thinly should I slice the sweet potatoes?
For this quiche, slice the sweet potatoes thinly and uniformly, about 1/8 inch thick. Using a mandoline slicer can help achieve consistent, even slices, ensuring the sweet potatoes cook thoroughly and evenly within the quiche. Thin slices also allow for better layering and integration with the other ingredients, contributing to a smooth, cohesive texture. Uniform thickness is key to preventing some pieces from being undercooked while others become too soft, resulting in a perfectly cooked quiche.
How should I store leftovers, and how long will they keep?
To store leftovers, let the quiche cool to room temperature, then cover it tightly with plastic wrap or aluminum foil. Alternatively, transfer slices to an airtight container. Refrigerate within two hours of baking to ensure freshness and safety. Properly stored, the quiche will keep in the refrigerator for up to 3-4 days. For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container, and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight, then warm in a 350°F (175°C) oven for about 15-20 minutes or until heated through.
What types of cheese should I use for this sweet potato quiche?
For this quiche, Quattro Formaggi cheese is recommended, which is a blend of four cheeses typically including mozzarella, gorgonzola, fontina, and parmesan. This combination provides a rich, creamy texture and a complex flavor profile. However, you can experiment with other cheeses based on your preference. Cheddar, Gruyère, or Swiss cheese can add a sharp and nutty flavor. For a milder taste, try using Monterey Jack or Havarti. Combining a variety of cheeses can enhance the quiche’s flavor, so feel free to mix and match to suit your taste. Ensure the cheeses you choose melt well for the best results.
What’s the best way to ensure the sweet potatoes cook evenly?
To ensure the sweet potatoes cook evenly, slice them thinly and uniformly, about 1/8 inch thick. Using a mandoline slicer can help achieve consistent thickness. Arrange the slices in a single layer, slightly overlapping, within the quiche. This allows for even heat distribution. Pre-cooking the slices by briefly steaming or microwaving them until just tender can also help. Ensuring even cooking will result in a well-textured and delicious quiche without any undercooked or overly soft spots.
Can I make this quiche ahead of time and reheat it?
Yes, you can make this quiche ahead of time and reheat it. After baking, let the quiche cool completely, then cover it tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 3-4 days. To reheat, preheat your oven to 350°F (175°C), cover the quiche with foil to prevent over-browning, and heat for about 15-20 minutes or until warmed through. This makes it convenient for meal prep and entertaining.
variations for making this sweet potato quiche vegetarian or gluten-free
Yes, you can easily adapt this quiche to be vegetarian or gluten-free. For a vegetarian version, ensure all ingredients, especially the cheese, are free of animal rennet. Add vegetables like spinach, mushrooms, bell peppers, or zucchini for extra flavor and nutrition. To make the quiche gluten-free, substitute the regular flour in the dough with a gluten-free flour blend. Ensure the gluten-free crust is rolled and handled gently, as it may be more delicate. Many stores also offer pre-made gluten-free pie crusts for convenience. These adaptations make the quiche suitable for various dietary needs without compromising taste.
What can I serve with this sweet potato quiche for a complete meal?
To create a complete meal, serve this sweet potato quiche alongside a fresh, crisp salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette. A side of roasted vegetables, such as asparagus, bell peppers, or Brussels sprouts, complements the quiche’s flavors and adds nutritional balance. For a heartier option, include a grain dish like quinoa or a light pasta salad. Fresh fruit or a fruit salad offers a refreshing contrast. To round out the meal, consider serving a crusty baguette or artisan bread with butter. This combination provides a well-rounded and satisfying dining experience.
How do I prevent the crust from getting soggy?
To prevent the crust from getting soggy, it’s crucial to pre-bake the crust partially before adding the filling. This process, known as blind baking, involves lining the crust with parchment paper or foil and filling it with pie weights or dried beans to weigh it down. Bake the crust in a preheated oven at 350°F (175°C) for about 15 minutes, then remove the weights and parchment/foil and bake for another 5-7 minutes until the crust is just starting to set and turn golden. This seals the crust’s surface, creating a barrier that helps prevent it from absorbing moisture from the filling during baking.
