Tuesday, December 13, 2011

Sweet Potato and Caramelized Onion Quiche

I wasn't sure what to call this quiche. Maybe the Lots Going On Quiche, because Adam said it had "a lot going on." Which I think is his way of saying he didn't like it. I guess that's not a great opener to sell you on making this recipe, but all I can say is don't listen to Adam. This was seriously delicious. He's not wrong in saying that there is a lot going on - sweet potatoes, caramelized onions, gorgonzola cheese, and ham are all folded into fluffy eggs to make a flavor packed quiche you're taste buds are bound to remember. For the less adventurous out there (ahem, Adam) you can make this with a milder cheese that won't compete as much with the sweet potatoes and caramelized onions like gorgonzola does. But why? Gorgonzola is delicious!

I would make this again exactly the same as the first time (and not share with Adam - more for me!), but I also wouldn't mind trying it with cheddar cheese or maybe no cheese at all. That's the thing with a quiche the flavor combinations are endless. But honestly how could you say no to this...

This recipe is adapted from Naturally Ella's Quiche Recipe in which she fearlessly makes her own dough. I'm sad to say dough still scares me. And it takes time, something I seem to always find myself short on. So I used a whole wheat pie crust I had in the freezer. I really love this pie crust. It's just thick enough and it browns up nicely AND it's whole wheat! I found it at Sprouts. I might stock up so I can make a quiche whenever I want. Quiche makes for such a yummy before work breakfast. Make one on Sunday night and presto! breakfast for the week.

I decided to add ham to my quiche because, well, why not! After all it IS the Lots Going On Quiche. Plus, ham is great with sweet potatoes and ham is great with eggs, therefore it must be great in a quiche with sweet potatoes.

Well if I haven't sold you on this quiche then you can join Adam in the not-eating-a-great-breakfast corner, while I enjoy my quiche. Which by the way also makes for a great dinner, lunch, or anytime snack.

The "Lots Going On" Quiche Recipe

1 frozen whole wheat bake at home pie crust
1 large sweet potato
spray canola oil
1 large onion
1 - 2 tbls. olive oil
1/2 teas salt
1/2 cup veggie stock*
6 oz hamsteak
1/2 cup gorgonzola cheese crumbled
4 eggs
2 egg whites
1 cup milk**
1/2 teas salt
1/2 teas fresh ground pepper
pinch nutmeg

- Pre-heat oven to 400. Slice sweet potatoes into thin rounds. Spray cookie sheet with canola oil and place sweet potato rounds on cookie sheet. Lightly salt and pepper and spray again with canola oil. Bake for 15 to 20 minutes.
- Slice onions into even slices. Heat 1 to 2 tablespoons oil over medium heat. Add onions. Everyone seems to have a different method for caramelizing onions. Mine is to cook them over medium - low heat for about 20 minutes in the oil with a lid on them. Then add 1/2 teas salt, stir, add 1/4 cup broth, cover and continue to cook. Stir every 10 minutes or so to make sure they aren't burning. Add more broth as needed. Cooking them using broth allows you to use less oil - making them healthier but still packed with flavor. Cook onions for about an hour or until caramelized to your liking.
- Reduce oven temp to 375 after sweet potatoes are done. Allow sweet potatoes and onions to cool. Layer sweet potatoes and onions into pie crust.

- Crumble half a cup gorgonzola on top.

- Chop hamsteak into cubes.
- In a bowl whisk together eggs, milk, salt, pepper, and nutmeg. Add ham to egg mixture and pour into pie crust.

- Carefully place the quiche in the oven and bake for 45 to 55 minutes. The filling should puff up and barely jiggle. Remove and let cool for 10 minutes.

*I must confess I didn't have any veggie stock on hand so I used water and my onions still turned out delicious. The liquid helps to keep them from frying in the oil. Just add liquid 20 minutes after you let the onions do their thing in the oil first.
**I also didn't have any milk on hand. Ha. I almost never have milk since I use almond milk. Since I use unsweetened vanilla almond milk. I decided to use 1/3 cup of that and 1/4 cup water. I was a little worried my quiche would have a slight vanilla taste, but it didn't. The quiche was great, but I would recommend using milk or unflavored soy or almond milk.

Peace, love, quiche, and happiness!

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