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.
I 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.
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 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.
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.
More Tasty Quiches to Try
- Crustless Quiche
- Caramelized Pear Gorgonzola Mini Quiches with Pecan Crust
- Sunburst Quiche with Puff Pastry Crust
- Goat Cheese and Roasted Red Pepper Tart
Just 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.
Sweet Potato Quiche
For the Pie Crust:
- 8 tablespoons unsalted butter (½ cup) cold
- ¾ cup whole wheat pastry flour, or substitute all purpose flour
- ½ cup all purpose flour
- ¼ 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
- ¾ teaspoon kosher salt divided
- 1 large yellow onion thinly sliced
- 4 large eggs
- 2/3 cup milk
- ¼ teaspoon ground nutmeg
- 4 ounces goat cheese crumbled
- 1 tablespoon fresh rosemary chopped
- 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 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 the filling:
- Wash and peel the sweet potatoes, then cut them into ¼-inch cubes. Toss the pieces with 1 ½ tablespoons olive oil and ½ 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 ½ 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 9″ pie dish. 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 the 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 ¼ 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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