A breakdown of the final 10 minutes before any party I host: Shove dishes into cabinets (1 minute); frantically set table (2 minutes); yell at husband to fluff pillows (10 seconds); pray guests will be late (30 seconds); madly search for left shoe (6 minutes, 20 seconds). Thanks to Sweet Potato Goat Cheese Quiche with Caramelized Onions and Rosemary, I can finally spend those 10 minutes sipping a mimosa instead.

Sweet Potato Quiche with Goat Cheese, Caramelized Onions, and RosemaryI grew up with and still have model hostesses for a mother and grandmother. When guests arrive, my Grammy has an immaculate table set, hors d’oeuvres on the table, and wine chilled in an ice bucket. My mom’s deviled eggs never crack, her collection of adorable serveware immense, and her lipstick is flawless. I’m pretty sure neither of them has asked God to pull off a traffic jam and stall guests.

Although my friends would be perfectly happy to eat from paper plates, like my mom and Grammy, hosting meals for the people I love brings me incredible joy, and I want my guests to feel special. I also want to enjoy the party myself, and running all over my house like a madwoman isn’t exactly a recipe for bliss.

Sweet Potato Goat Cheese Quiche

Thanks to advice from my mom and Grammy, I have found a foolproof way to relax at any party I throw: make it ahead. By choosing recipes that can be almost (if not entirely) prepped in advance, I ensure that I have the main meal in order before guests arrive and can focus on last minute touches (ahem, pouring myself that mimosa) instead.

Sweet Potato Goat Cheese QuicheSweet Potato Goat Cheese Quiche with Caramelized Onions and Rosemary is an ideal make-ahead dish, because it can be prepped days or even weeks ahead, freezes like a dream, and most importantly, tastes off-the-wall deee-lish. Your guests will think you spent the hours before their arrival slaving over a stove. Only you will know you spent it painting your nails instead!

My quiche style is maximum filling, minimum custard, which I find adds more flavor and is healthier for you too. Today’s combo of olive oil-roasted sweet potatoes, glorious caramelized onions, woody rosemary, and creamy-dreamy goat cheese is ideal for fall and makes my heart pitter-patter.

Quiche with Sweet Potatoes, Goat Cheese and Caramelized Onions

Sweet Potato Goat Cheese Quiche with Caramelized Onions and Rosemary is Part One of a make-ahead recipe series I’m sharing on the KitchenAid blog. Whether you prep it weeks in advance for a special brunch or whip it up tonight for family dinner, its robust fall flavors and touch of elegance will make for a cozy and festive meal.

Sweet Potato Goat Cheese Quiche with Caramelized Onions and RosemaryJust don’t tell Ben how much spare time I’m going to have with Sweet Potato Goat Cheese Quiche with Caramelized Onions and Rosemary on the menu. He’s become quite skilled at fluffing the pillows, and I’d hate to deprive him of the opportunity.

IMPORTANT STUFF: A giant bear hug and THANK YOU to each of you for your warm words and wishes about our new house. It means so much to be able to share it here, and I am overwhelmed by your support. You are the very very best!

Sweet Potato Quiche with Goat Cheese, Caramelized Onions, and Rosemary

Sweet Potato Goat Cheese Quiche with Caramelized Onions and Rosemary

5 from 3 votes
A beautiful quiche filled with roasted sweet potatoes, caramelized onions, goat cheese, and rosemary. A perfect balance of sweet and savory flavors that's perfect for brunch or dinner.

Prep: 20 mins
Cook: 1 hr 50 mins
Total: 2 hrs 40 mins

Servings: 1 9-inch quiche

Ingredients
  

For the Pie Crust:

  • 8 tablespoons unsalted butter (1/2 cup) cold
  • 3/4 cup whole wheat pastry flour, or substitute all purpose flour
  • 1/2 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 4 to 5 tablespoons ice water

For the Quiche Filling:

  • 2 tablespoons extra virgin olive oil divided
  • 1 large sweet potatoes (or 2 small) about 1 pound
  • 3/4 teaspoon kosher salt divided
  • 1 large yellow onion thinly sliced
  • 4 large eggs
  • 2/3 cup milk
  • 1/4 teaspoon ground nutmeg
  • 4 ounces goat cheese crumbled
  • 1 tablespoon fresh rosemary chopped

Instructions
 

  • Cut the butter into small pieces and place it in the freezer while you prepare the other ingredients. Place the whole wheat pastry flour, all purpose flour, and salt in the bowl of a KitchenAid® 13-Cup Food Processor fitted with a steel blade, then pulse a few times to mix. Add the butter pieces, then pulse just until the butter is the size of pebbles and peas, about 8-12 pulses. With the machine running, add the ice water, 1 tablespoon at a time, until the dough begins to form a ball. Turn the dough out onto a well-floured board, pat into a disk, then refrigerate for 30 minutes while you prepare the other ingredients. Place a rack in the center of the oven, then preheat the oven to 400 degrees F.

For filling:

  • Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees.
  • In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside.
  • Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased KitchenAid® Nonstick 9″ Pie Pan. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Place the pan in a 350 degree F oven and bake until the crust is lightly golden, 10 to 15 minutes. If you will be baking the quiche right away, increase the oven temperature to 375 degrees F.

For quiche:

  • Layer the sweet potatoes in the bottom of the par-baked crust, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. (At this point, the crust and toppings may be covered and refrigerated together for up to 24 hours.) When ready to bake, in a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet.
  • Bake at 375 degrees F for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature.

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More tasty quiches to try:

I created this recipe and post in partnership with KitchenAid. As always, thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I love eating quiche – I have just never made it myself! Your recipe sounds really do-able and absolutely delicious, so I hope I can finally get over my fear of messing up and trying it myself! I would love to feature this recipe on my blog in my Weekend Readings – Savory Reads series, would you mind? (go to http://curlsnchard.com/tag/savory-reads/ for earlier posts, to see how it would look like) Ideally I would love to add one of your pictures from it to the post to illustrate why I’m in love with the recipe. Please let me know if you are okay with it! :) xoxo, Kat

    1. I love eating quiche too, and honestly it is SO doable. I think you’ll be surprised at how easy it is (and how accomplished you feel afterward!) I’d be honored to be featured, thank you! I only ask that you link back to my blog for the full recipe, and it’s totally fine to use a photo. Thank you so much!

  2. Omg, you sound like me that last few minutes before the guests arrive! Except I never have those 10 min to sip on a drinkie…guess I need to work on that. ;) I’m in love with this quiche! It looks delicious and it’s always my go-to appetizer.

  3. Ahhh…I’ve been wanting to have a mini party or brunch at my place and you’ve just inspired me. :) Super simple but practical advice, make everything ahead! Or at least–whatever you can. This looks and sounds so scrumptious….Quiche is so good yet I rarely get it because restaurants make them so extra rich.

    1. Hooray! I’m sure your party will be just perfect. I feel the exact same way about quiche at restaurants. I rarely order it, because I love making a more wholesome person at home. Thanks so much Ellie!

  4. I am always scrambling at the last minute, and my hubby wouldn’t know how to fluff a pillow if his life depended on it :) but he could open that champagne to go with that quiche

  5. Hi Erin,
    My husband made this quiche this morning. We had my in-laws over – and everyone thought it was FANTASTIC.  Looked just like the picture, and unlike so many quiches I have had, it felt light and had really bright flavours. Lets just say…there were no leftovers. Thanks for the recipe!5 stars

    1. Andria, I am SO happy to hear this. Thanks so much for letting me know, and I’m thrilled that your family enjoyed it too!

  6. How exactly do you freeze this. Put it all in the crust and then wrap it in the freezer??
    Can someone break this down for me lol.
    Clearly NO EXP making a quiche.
    Sounds delicious.

    1. Roshena, you can either make and freeze only the crust ahead (as the post on the KitchenAid website describes) or fully bake the quiche. If you fully bake, allow the quiche to come to room temperature, wrap it very tightly with aluminum foil, then put it in a large ziptop bag and freeze until ready to use. When you are ready to bake, let it thaw in the refrigerator overnight, then reheat it in a 350 degree oven (the time to reheat may vary—I’d say 20 to 30 minutes). I suggest putting foil around the crust edges when you reheat it also to make sure it doesn’t burn. Hope that helps!

  7. Made this twice now and will be making it again :) My boyfriend loves quiche and said this was the best he ever tasted. To us the balance between savory and sweet was perfect. Even my picky eater guests were pleased!5 stars

    1. I’m happy to hear you enjoy the quiche, Fleur, and that it was a success for your guests too! Thank you so much for leaving this wonderful comment!

  8. Hi Erin!

    Really excited to make this tonight. I am wondering – Could I make this without a crust? Would I need to make any changes?

    Thank you!

    Selena

    1. Hi Selena, I think you could try! I would make sure to grease the pan really well if you’re skipping the crust. If you give it a try, I’d love to hear how it goes!

    1. Hi Deb, I think you could try it! I suggest greasing the pan really well if you’re skipping the crust. If you give it a try, I’d love to hear how it goes!

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