This quiche is the perfect thing for summer and even fall since it's great served hot or cold and is packed with fresh summer ingredients and tons of flavor. Consider it for a breakfast that could be made on Monday and eaten all week or a as a light dinner served with a green salad. It truly is a wonderfully versatile dish that is made to please.
The sweet potato crust is key for this dish and the thing that really makes it stand out. Sweet potatoes are a great alternative crust since they don’t require all the work of many of the almond/rice flower concoctions while still being naturally gluten free. The sweetness from the potato blends wonderfully with the caramelized onions, but also adds some starchiness to the otherwise lean dish. The tangy goat cheese and herbs are added to balance out the sweetness of the whole thing while tomatoes on top are the star adding a pop of color and summer flare.
For this recipe we used a store-bought herbed goat cheese, however plain goat cheese can be used instead with the addition of whatever herbs you choose. A combination of rosemary and thyme would bring out the more savory flavors of the dish while basil would combine with the tomatoes to bring forward more sweetness. Other additions such as spinach, kale, eggplant, or zucchini would also be a great way to experiment with this recipe.
Caramelized Onion, Tomato & Goat Cheese Quiche with Sweet Potato Crust
Ingredients:
- 1 – 2 large sweet potatoes, peeled & sliced thin
- 3 large onions, peeled & sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar (optional)
- 2 ounces herbed goat cheese
- 5 eggs
- 1/2 cup milk
- 2 tomatoes, sliced
Directions:
Preheat the oven to 400 degrees.
Lightly grease a 9 inch pie pan with cooking spray. Arrange the sweet potatoes on the pie pan in a circular overlapping pattern to create a crust shape. Spray the arranged slices with cooking spray and place in the oven for 15 to 20 minutes. Remove from heat and set aside.
Meanwhile, heat olive oil in a wide, thick-bottomed sauté pan over medium-high heat. Add the onion in a single layer. Sprinkle with salt and cook, stirring occasionally, for 10 minutes. Reduce the heat and check to be sure the onions are not sticking; if they are add a pinch of sugar. Continue to cook for another 20 to 30 minutes. The onions should be golden brown and caramelized.
Spread the caramelized onions over the baked sweet potato crust in an even layer. Crumble the goat cheese on top of the onions, again in an even layer.
Crack the eggs into a large bowl and whisk in the milk. Pour the well-combined mixture into the pie pan on top of the cheese and onions.
Gently place the tomato slices on top in a desired pattern and place in the oven.
Bake for 30 to 35 minutes or until the eggs have cooked through and the crust has browned.
Serve immediately or place in the fridge for later.
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