Roasted Sweet Potato, Caramelized Onion, and Gorgonzola Quiche

To make crust, combine the flour, 3/4 teaspoons salt, and sugar 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.

Pour the dough onto a floured surface and gather the dough into a disc. Wrap the disc with plastic wrap and place in refrigerator for 20 minutes to chill.

Pre-heat oven to 425˚F.

Roll out dough and crimp it 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 1/2 teaspoon 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. Then remove from heat and 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˚F when you are ready to assemble and bake the quiche.

Once the three elements are ready, layer the sweet potatoes into the bottom of the crust. Sprinkle caramelized onions and gorgonzola cheese on top. Finally, whisk eggs, milk, 1/2 teaspoon salt, pepper, and nutmeg together. Pour the egg mixture over the filling ingredients.

If you don’t want to bake it now, it is at this point that 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 on a baking tray. 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.