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11.30.11 Breakfast

Roasted Sweet Potato, Caramelized Onion, and Gorgonzola Quiche

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.)

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Roasted Sweet Potato, Caramelized Onion, and Gorgonzola Quiche

★★★★★ 5 from 3 reviews
  • Prep Time: 1 hour 15 mins
  • Cook Time: 55 mins
  • Total Time: 2 hours 10 minutes
  • Yield: 8-10 1x
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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

  1. 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.
  2. 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.
  3. 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.
  4. Reduce or preheat oven to 375˚.
  5. 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.
  6. 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.

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Categories: Breakfast

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Reader Interactions

Comments

  1. Heidi @ Food Doodles says

    November 30, 2011 at 11:29 am

    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.

    Reply
  2. Erica says

    November 30, 2011 at 11:38 am

    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?!

    Reply
  3. Mary says

    November 30, 2011 at 14:15 pm

    You go! Wise words. Uncertainty can be nerve-wracking…good food always helps 🙂

    Always enjoy your posts Erin!

    Reply
  4. Cookie and Kate says

    November 30, 2011 at 21:14 pm

    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.

    Reply
  5. Hillary [Nutrition Nut on the Run] says

    December 01, 2011 at 20:28 pm

    comfort food – mmm!

    Reply
  6. Tiffany {A Clove of Garlic} says

    December 04, 2011 at 21:12 pm

    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.

    Reply
  7. Tiffany {A Clove of Garlic} says

    December 04, 2011 at 21:14 pm

    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!

    Reply
  8. carly {carlyklock} says

    December 05, 2011 at 18:35 pm

    Anything with caramelized onions and gorgonzola is heaven to me!

    Reply
  9. Michelle says

    December 07, 2011 at 13:13 pm

    I made this today and it is delicious! Thanks for the great recipe! I didn’t make my own crust, though. Next time… maybe.

    Reply
  10. Melissa says

    January 20, 2012 at 21:54 pm

    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!

    Reply
  11. Kendall says

    January 03, 2013 at 08:54 am

    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!

    Reply
  12. The Housewife says

    February 23, 2013 at 19:11 pm

    Made this with feta a coconut milk yesterday. OH SO YUMMY!!! Thank you so much for sharing! 🙂

    Reply
  13. Brett Rudman says

    April 07, 2013 at 09:54 am

    This would be so good with bacon!

    Reply
  14. Nollie says

    April 18, 2013 at 12:10 pm

    I’ve made this 3 times in the last month…naturally a new favorite! Delicious and easy to make.

    Reply
  15. Jacqui says

    August 20, 2013 at 10:06 am

    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!

    Reply
    • elalderson says

      August 21, 2013 at 08:00 am

      I think that sounds lovely! Let me know how it goes!

      Reply
  16. npk says

    October 06, 2013 at 19:34 pm

    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!

    Reply
  17. Genevieve says

    November 18, 2013 at 07:04 am

    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!

    Reply
    • elalderson says

      November 18, 2013 at 07:14 am

      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!

      Reply
      • Genevieve says

        November 18, 2013 at 13:17 pm

        Thanks!!! Can’t wait to make it.

        Reply
  18. lindsey says

    November 25, 2013 at 08:33 am

    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

    Reply
    • elalderson says

      November 25, 2013 at 09:10 am

      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!

      Reply
      • lindsey says

        November 25, 2013 at 10:57 am

        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?

        Reply
        • elalderson says

          November 25, 2013 at 12:56 pm

          I can’t ever say no to extra cheese 🙂 I think a creamy, not to overpowering cheese, would be great- like havarti or fontina.

          Reply
  19. Susan says

    November 25, 2014 at 08:23 am

    What size quiche pan? 9″ or 10″? That’s critical so I don’t have to clean my oven 🙂

    Reply
    • erin says

      December 22, 2014 at 07:59 am

      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!)

      Reply
  20. Norma says

    September 28, 2015 at 16:51 pm

    I’m realizing you posted this years ago, but I’m wondering what percent milk you use for the filling. Thanks!

    Reply
    • erin says

      September 28, 2015 at 18:37 pm

      I’ve made it both with whole and 2%!

      Reply
  21. Jenifer says

    September 05, 2016 at 06:34 am

    Love quiche…just had some for lunch! It’s like eating sweet and savory all at once!

    ★★★★★

    Reply
  22. Sabrina B says

    January 08, 2017 at 17:30 pm

    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

    Reply
  23. Alex Kingston says

    November 04, 2017 at 16:39 pm

    Do you think substituting unsweetened almond milk would be ok for this recipe?

    Reply
    • Erin Alderson says

      November 05, 2017 at 15:37 pm

      I think so- I’ve not tried it but it should work.

      Reply
  24. Maureen O’Reilly says

    October 01, 2018 at 21:45 pm

    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!

    ★★★★★

    Reply
  25. Natalie DiPaolo says

    October 14, 2018 at 08:16 am

    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.

    ★★★★★

    Reply

Trackbacks

  1. Thanks Be to Brunch | Metro(poetry)lis says:
    01.30.13 at 2:25 pm

    […] Adapted from Naturally Ella […]

    Reply
  2. Naturally Ella | Roasted Red Potato and Gorgonzola Quiche says:
    12.9.13 at 9:33 am

    […] dense of a filling, limit the amount of potatoes you use. If you want to make a full quiche- follow this recipe but use red potatoes in place of the sweet […]

    Reply

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