Growing up “yams” was one of my childhood yuck foods. It was only offered at our table at Thanksgiving in a carmelly, gooey, marshmallow topped form. I later learned as an adult, somewhere in the college years when everyone’s palate passes from the simple childhood, to high school junk food, to beginnings of sophistication, that sweet potatoes, when not treated as a form of dessert are a great savory root vegetable a touch of sweet.
I love them now and use them oven baked with olive oil and herbs, baked on the grill, in a number of soups I’ve developed and in this favorite rich recipe, in quiche. I think the discovery is universal with the dawn of swet potato fries now being offered as an option to the traditional side of fries.
This quiche is now one of my fave comfort foods, I like to use half whole wheat flour to add an earthy flavor to the crust.
For recipe open link:
Pastry for Quiche
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 tsp sea salt
8 tablespoons unsalted butter, chilled and cut in small pieces (or use another fat like margarine or Crisco if you prefer)
5 to 6 tablespoons chilled water
Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process until the butter is mixed with the flour and the mixture looks like coarse meal. While food processor runs, add the water gradually until the pastry beings to hold together in big clumps. Form pastry into a ball, it should be gummy but not sloppy. Roll out the pastry to fit a 10-1/2 inch glass or metal pie plate (not removable bottom). Crimp the edges, poke the bottom with a fork all over, especially corners to prevent puffing. Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is Bake at 425 until it begins to slightly brown at edges, maybe 10 minutes, watch.
Filling for Sweet Potato Quiche:
6 large eggs
11/2 cups of cooked sweet potato
1/3 cup heavy cream or crème fraîche
1 cup milk (preferably whole)
1 1/4 cups grated gouda cheese, choose a good quality young dutch gouda
1/2 onion sliced thin and carmelized (fry onion in non-stick pan with 1/2 tsp. sugar and sprinkling of salt until browned to carmelize)
1/2 teaspoon freshly ground nutmeg
Remove pastry from the oven and reserve. In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add grated cheese and nutmeg and stir until it is blended. Break up sweet potato into bite size chunks, mix in carmelized onion. Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve.