SWEET POTATO QUICHE WITH MASCARPONE CHEESE
This is a delicious combination of flavors in a savory sweet potato quiche that will fill your belly.
Provided by nixpaints
Categories Breakfast Quiche
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Add 2 tablespoons oil to a frying pan over medium heat. Cook sweet potatoes and salt until starting to brown, 5 to 10 minutes, adding more oil if necessary. Transfer to an 11 x 7-inch rectangular glass baking dish. Press sweet potatoes into the bottom to form a compact layer.
- Add 1 tablespoon oil to the frying pan and cook onion over medium heat until translucent, about 3 minutes. Add cooked mixed vegetables, season with salt and pepper, and cook until slightly browned, 5 to 10 minutes. Transfer to the baking dish with the sweet potatoes.
- Beat eggs in a blender until just blended, then add mascarpone cheese. Beat until mascarpone cheese starts to separate into smaller bits, about 1 minute more; it won't fully blend. Pour over the vegetables in the baking dish. Top with chopped scallions and mix them in slightly.
- Bake quiche in the preheated oven until set and slightly browned, 55 to 75 minutes.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 20.1 g, Cholesterol 314 mg, Fat 25.6 g, Fiber 3.9 g, Protein 13.7 g, SaturatedFat 10.1 g, Sodium 480.1 mg, Sugar 4.1 g
ROSEMARY SWEET POTATO QUICHE
In my kosher kitchen, elegant and interesting vegetarian selections are a must for dairy entertaining. This one presents beautifully as a side or a main dish, and has a much more complex flavor palate than my usual quiches and kugels. My kids prefer it if I sub the goat cheese for mozzarella or more monterey jack, but it is a really nice, grown-up flavor as I submitted it!
Provided by JerusaleMom
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.
- Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat.
- Slice sweet potatoes into 1/4- to 1/2-inch rounds.
- Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese.
- Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
- Bake in the preheated oven until quiches are set in the middle, about 40 minutes.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 35.8 g, Cholesterol 91.2 mg, Fat 23.1 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 9.9 g, Sodium 497.1 mg, Sugar 8.2 g
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