If you're looking for a slam-dunk at your next brunch you should definitely consider making this sweet potato quiche with bleu cheese and caramelized onions. One of the reasons quiche is so awesome is that it's not limited to brunch. You can eat this for any meal. Customizing sides is easy: make your favorite home fries, a salad or even a light soup. And I've got a fantastic crust you can make from scratch too! (Or not, I know you're busy!)
What is Quiche?
Quiche is basically an open-faced egg pie with an endless number of ingredients that can be paired with eggs. Some famous quiches you may be familiar with are Quiche Lorraine (with bacon) and Quiche Florentine (with spinach). Beaten eggs, and typically milk or cream, are poured into the pie crust and baked in the oven.
There are many variations with quiche and it is a wildly customizable choice for breakfast, brunch or dinner. I happen to love making a homemade pie crust for this, but you could easily use a store-bought crust as well. It's all up to you!
Homemade Crust for Sweet Potato QuichE
I have a tried and true butter crust recipe that I got from my friend Laura years ago. It's my favorite crust and an absolute gourmet. It can be used for sweet pies and savory pies like the sweet potato quiche I'm sharing today. The only adjustment is in the amount of sugar. With a savory quiche recipe, we'll obviously use less sugar.
While I know all of our lives are busy, making a homemade crust is not as bad (or hard) as you might envision it in your head.. lol. You might be thinking, rolling pin? No! Frozen crust from the store is fine. I get it and if that is your choice - the quiche will still be delicious! But just in case you're feeling adventurous: it's only the ingredients below!
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Simple ingredients for homemade crust
- Flour
- Butter
- Sugar
- Salt
- Icy cold water
Easy Steps for Making Sweet Potato Quiche
Sweet Potato Quiche with Bleu Cheese
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
Description
It’s time to kick it up a notch with your quiche game. This sweet potato quiche with bleu cheese and caramelized onions is a gourmet!
Ingredients
- 1 large onion, sliced into thin strips
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large sweet potato - or two smaller sweet potatoes (need 1 ½ cups of cubed sweet potato)
- ½ cup (heaping) shredded parmesan cheese
- ½ cup crumbled bleu cheese
- 6 large eggs
- ¼ cup heavy cream (or ½ cup whole milk)
- ¼ teaspoon salt
- 1 pie crust (you can use store bought or homemade - see recipe below if you want to make from scratch).
Homemade crust ingredients (optional):
- 2 cups all-purpose flour
- 2 tablespoons of sugar
- ½ teaspoon salt
- 1 ½ sticks of salted butter, cut in small cubes
- 2-4 tablespoons, icy cold water (start with 2 tablespoons, add a little more as needed)
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Instructions
- Start with the onions first. It does take about 30 minutes to caramelize onions which you can do while you’re doing the other prep. Peel onion, cut in half, then slice into thin slices. Cook in a pan, medium heat, with butter (1 tablespoon) and olive oil (1 tablespoon) – more if needed. Add a little salt here but not too much. While you’re doing the other prep, stir the onions here and there making sure not to let them burn. If heat is too high, turn it down a bit. Set aside when done.
- Peel and cut sweet potato into cubes. Put in a small pot with water. Let them cook until just barely softened (about 10-15 minutes). Strain them in a colander and run cold water over them to stop the cooking process. While they are cooking, you should continue stirring the onions and doing the other prep.
- IF YOU ARE MAKING THE HOMEMADE CRUST MAKE IT NOW, WRAP, AND STICK IN THE FREEZER FOR 10 MINUTES. IF YOU’RE USING STORE-BOUGHT CRUST PROCEED WITH RECIPE. **RECIPE FOR DOUGH IS AT THE BOTTOM**
- Shred the parmesan cheese. I almost always have a block of parmesan cheese on hand so I like to shred it fresh. You can also use the store-bought already-shredded kind to save a little time.
- Measure out the bleu cheese. Set aside.
- Beat 6 large eggs in a bowl until combined, then add heavy cream (or milk) and salt. Beat together until cream is incorporated. Set aside.
- If you’re using the homemade dough – follow the instructions below for that then add ingredients in step 8 below.
- If you’re using store bought dough, remove from the refrigerator and it’s time to assemble the quiche. First, place the cooled-down sweet potatoes in the bottom, spread the caramelized onions across the sweet potatoes using a fork, add parmesan, add bleu cheese. Whisk eggs one final time and pour evenly into the pie crust.
- Cover the crust with a silicone crust protector OR aluminum foil if you don’t have that. Bake in a preheated oven at 400 degrees for 15 minutes, then turn heat down for another 35-40 minutes until cooked through. Use a toothpick to check doneness.
For the homemade dough if you're going that route:
- Cut your cold butter into cubes – makes it easier for mixing the dough.
- Put flour in a large bowl. Add your salt and sugar and mix with a fork.
- Add butter cubes and mix with a pastry cutter if you have one. You can use your hands too if you don’t have a pastry cutter – or two forks to help break down the butter a bit. Work the flour and butter together until it has a slight crumbly texture and the butter is down to approximately pea size.
- When it gets to that crumbly point, you’ll add the very cold water, 2 tablespoons to start then a little more if needed. I usually pour water in a cup with ice cubes before I start making the dough. Mix the dough with your hands at this point to start forming your dough ball. You don’t want the dough to be too wet. You want just enough water that you can form the dough into a ball.
- Once your dough ball is formed, wrap it in plastic and put in freezer for about 15 minutes before rolling it out.
- Once out of the freezer, roll the dough out right onto the plastic wrap (that’s important). Have a little extra flour on hand to sprinkle on the dough or your rolling pin if needed so things don’t get sticky. Place the pie plate over the rolled dough to make sure you’ve rolled it out wide enough. It’s enough for a 9” or 10” pie plate.
- Flip the dough into your pie plate and adjust so it’s even, press down gently in the center to cover the bottom of the pie dish, then carefully peel the plastic away.
- Fold the edges over the sides and then crimp with a fork around the edge of the entire pie.
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