It’s hard to believe today is the last day in November. It feels like just yesterday that I started my job, ran band camp, and began classes. Now, in a little over a week, I’ll have successfully made it through my first semester as a college professor. While I may not know where I will be next year, it feels good to have a slight path to my life, to know what I want to do and where I can see myself in 10-20 years.
I was looking through old writings the other day and found a musing on what happened when the school paper asked me where I saw myself in five years. I promptly said, “I don’t know where I see me myself next month, let alone five years.” I was just graduating college, the recession was beginning to hit, and I had no idea where I was going to end up.
It’s funny where life takes you.
I’ve done a lot of reflecting recently through looking for jobs, applying for doctoral schools,and dealing with relationships. There are times I forget that I really like being me. I get down on myself because I feel like I’m just not quite good enough. Excuse my language but sometimes self-esteem is a bitch. They don’t tell you that in school.
I have to step back and really say to myself that I like being me.
This really has nothing to do with this quiche, it’s just what I had on my mind today and felt like sharing.
But I suppose while I’m at it, I can tell you a little bit about this quiche.
This quiche is my lifesaver during the holidays. While everyone is chowing down on turkey, beef, or ham, I’m eating quiche and couldn’t be happy.
I love quiche.
I also love the flavor of caramelized onions, sweet potatoes, and tangy cheese. I actually feel sorry for the people eating the meat- they’re missing out.
(PS.. pat yourself on the back today. You deserve it.)
Print
Roasted Sweet Potato, Caramelized Onion, and Gorgonzola Quiche
- Prep Time: 1 hour 15 mins
- Cook Time: 55 mins
- Total Time: 2 hours 10 minutes
- Yield: 8-10 1x
Ingredients
- Crust
- 1 1/2 cups whole wheat pastry flour
- 2 tablespoons natural cane sugar
- 3/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- Filling:
- 1 large sweet potato
- 2–3 large onions
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2–1 cup crumbled gorgonzola cheese
- 5 eggs
- 2 1/2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch nutmeg
Instructions
- To make crust, combine the dry ingredients into a bowl and cut in butter with your fingers (or a pastry blender.) Once butter is broken down to the size of peas, add water to the mix and stir/knead until the dough comes together. Roll out onto a flour surfaced and gather into a disc. Wrap with plastic wrap and place in refrigerator for 20 minutes to chill. Pre-heat oven to 425˚. Roll out dough and crimp into an 11″ quiche pan. If you have dough left over, store in the freezer for later use. Parbake the crust for 10-15 minutes, just until the crust gets a little brown color. Remove from oven and set aside on a baking tray.
- To caramelize onions, slice onions into an even 1/4″ slice and heat a medium pan with 2 tablespoons olive oil over medium low heat. Start cooking onions, stirring occasionally. After onions have cooked for 15-20 minutes, add salt. Continue to let cook, letting more time go by before you stir the onions (I go for about 15-20 minute increments.) Continue to cook and stir onions until golden, soft, and cooked down- usually 60-75 minutes. Set aside.
- To prepare sweet potatoes, peel and cut into 1/4″ slices. Toss with one tablespoon of olive oil and place on a covered baking tray. Roast for 15-20 minutes or until sweet potatoes are soft and begin to brown. The crust, onions, and sweet potatoes can be done all at the same time.
- Reduce or preheat oven to 375˚.
- Once these three elements are ready, layer the sweet potatoes in the bottom of the crust. Sprinkle caramelized onions and gorgonzola cheese on top. Finally, whisk eggs, milk, salt, pepper, and nutmeg together. Pour over filling ingredients. It is at this point you can cover the quiche, place in the refrigerator, and let sit for up to day before baking.
- To bake, carefully transfer quiche to the oven. Bake for 45-55 minutes until the filling domes up and barely jiggles. Remove from the oven and let sit for 10-15 minutes before serving.
Heidi @ Food Doodles says
Congratulations on your first semester! That’s awesome 😀 I loooove quiche, but usually I use the most common ingredients like broccoli but I’m super curious about using sweet potato or even squash. It sounds amazing, especially with caramelized onions. I gotta say the main reason I clicked over was your crust though – it looks incredible! I’ve had little success with whole wheat crusts so I cannot wait to try out that crust recipe.
Erica says
Beautiful post! I can’t wait to try this quiche out…it is one of my favorite go-to winter meals! Quiche, side salad, and a glass of wine….life doesn’t get much better does it?!
Mary says
You go! Wise words. Uncertainty can be nerve-wracking…good food always helps 🙂
Always enjoy your posts Erin!
Cookie and Kate says
Self esteem is a bitch! Funny that we both posted on the same subject today. Yesterday I ate a frittata that was very similar to your quiche, but it had spinach in it as well. Amazing.
Hillary [Nutrition Nut on the Run] says
comfort food – mmm!
Tiffany {A Clove of Garlic} says
Sounds amazing! I was vegetarian for several years, and this kicks my tofurkey’s butt! I am definitely going to make this some day soon.
Tiffany {A Clove of Garlic} says
PS – See that green box on the top of your page? I still have it on top of my refrigerator, two cookies left. I am eating them sparingly because they are so good. And filling, too!
carly {carlyklock} says
Anything with caramelized onions and gorgonzola is heaven to me!
Michelle says
I made this today and it is delicious! Thanks for the great recipe! I didn’t make my own crust, though. Next time… maybe.
Melissa says
I forgot to tell you that I made this for a couple that joined us for lunch about a month or so ago. It was just perfect! One of the guests was allergic to dairy so I nervously tried substituting the milk for organic soy milk….and of course I had to leave out the gorgonzola(to GREAT disappointment to myself!). All that said, it was just amazing! I could have eaten the whole thing for myself. But, I had to share! Definately will enjoy this recipe again!
Kendall says
Made this this morning and it’s DELICIOUS!! The potatoes add the perfect amount of sweetness and go fantastically with the onions and gorgonzola. I was nervous about making the crust, but I followed your directions and it worked perfectly. Will be making again. Thanks!
The Housewife says
Made this with feta a coconut milk yesterday. OH SO YUMMY!!! Thank you so much for sharing! 🙂
Brett Rudman says
This would be so good with bacon!
Nollie says
I’ve made this 3 times in the last month…naturally a new favorite! Delicious and easy to make.
Jacqui says
LOVE LOVE LOVE the sweet potatoes and my FAV cheese. I am going to try this without a crust. I love Panko, and have always made my quiches with it, so wish me LUCK!
elalderson says
I think that sounds lovely! Let me know how it goes!
npk says
Erin, this was delicious and really successful and I say this as it was my first time making this particular crust and caramelizing onions! I am planning to make it for our Canadian Thanksgiving dinner this weekend, thanks so much for all the amazing recipes, I live by this blog in my kitchen!
Genevieve says
I am expecting and so am avoide bleu cheese (all soft cheeses really) — would you recommend a substitute cheese or just skip it all together? This really looks excellent!
elalderson says
Hi Genevieve- I think cheese adds a lot to quiche but I think you could easily do a shredded white cheese like havarti, gouda, or fontina!
Genevieve says
Thanks!!! Can’t wait to make it.
lindsey says
Hi. I am so excited to make this for Thanksgiving this year. My boyfriend and I love quiche and I was hoping to be able to incorporate it into the holidays. So glad I stummbled upon your recipe. Question- the only time I have to cook this is Wednesday. Will it still taste good the next day? Should I refridgerate it on Wed or leave on counter. How should I reheat it on Thursday? Is it worth making to have to eat it the next day?
Thanks!!,
Lindsey
elalderson says
Hi Lindsey!
You can totally make the quiche a day ahead. You will want to refrigerate but you can pop it back in the oven at 325˚, covered with aluminum foil, and bake for 15-20 minutes until warm. Hope that helps!
lindsey says
Great! Thanks!! Also- I like things extra cheesy. If I were to add a cheese, do you have one that may compliment the gorganzola well? Or do you suggest to just leave recipe as is?
elalderson says
I can’t ever say no to extra cheese 🙂 I think a creamy, not to overpowering cheese, would be great- like havarti or fontina.
Susan says
What size quiche pan? 9″ or 10″? That’s critical so I don’t have to clean my oven 🙂
erin says
Hi Susan, SO sorry for the delay- for some reason this comment went to spam! I use 10″ (and I’ll be updating the instructions!)
Norma says
I’m realizing you posted this years ago, but I’m wondering what percent milk you use for the filling. Thanks!
erin says
I’ve made it both with whole and 2%!
Jenifer says
Love quiche…just had some for lunch! It’s like eating sweet and savory all at once!
★★★★★
Sabrina B says
yea for sweet potatoes, love the whole wheat crust too! But the gorgonzola is what put it over the top for me, thank you for sharing this! This is a nice change from my two quiche recipes
Alex Kingston says
Do you think substituting unsweetened almond milk would be ok for this recipe?
Erin Alderson says
I think so- I’ve not tried it but it should work.
Maureen O’Reilly says
I stumbled on this recipe and couldn’t be happier! I’m not supposed to have gluten so I skipped making the crust & layered the sweet potatoes, carmelized onions & Gorgonzola, finishing with a sweet potato layer and poured the egg mixture over it all to make a frittata. Delicious hot or cold and paired with a green salad!
★★★★★
Natalie DiPaolo says
Oh. My. Goodness.
This quiche is the quiche to end all quiches. I’ve made this several times over the past few years and each time I make it, people rave about it and beg for the recipe. The flavor pairings are phenomenal, the texture is velvety throughout, and it’s a gorgeous dish to bring to a party/potluck. I usually make it the night before I need it which allows me to spend the time PROPERLY caramelizing the onions (seriously – follow the instructions here and don’t try to speed that part up. low and slow is the name of the flavor game, people). My quiche pan is also too small for all the ingredients in this recipe so allowing it to sit overnight lets some of the egg-mixture soak into the (par-baked) crust and sweet potatoes a bit, allowing me to pour in the left-over egg-mixture in the next morning.
Pro-tip: the first time I made this, the crust edges burnt significantly. Be sure to cover the quiche (the full bake time) with a sheet of foil with a large circle cut out in the center. This protects your crust through the long baking time while allowing you to monitor the jiggliness of the bake and get some good color on the quiche.
Make this as soon as you can! You won’t regret it.
★★★★★