Caramelized Onion and Sweet Potato Quiche

Add oil and butter to a large skillet over medium-high heat. Add onions and cook for about 5 minutes until onions soften and turn translucent. Reduce heat to medium-low, cover, and cook onions for about 20-25 minutes, stirring occasionally, until deep golden brown.
Add cubed sweet potatoes and spinach to skillet. Cook for 3-4 minutes until spinach is wilted. Remove from heat and set aside to cool.

Preheat oven to 325 degrees F.

In a large mixing bowl whisk together eggs, milk, cream, salt, pepper, and herbs.

In a small bowl combine the cheeses with the flour, tossing until combined, then put cheese/flour mixture into the large bowl with the egg mixture; also add the onion and sweet potato mixture (make sure it has cooled enough to not scramble the eggs, slightly warmer than room temperature). Stir everything together until combined, then pour into the pre-baked pie crust.

Bake for about 40 minutes or until a knife inserted into the quiche comes out clean and it doesn’t jiggle when you nudge the pan.

Makes about 6-8 servings.

Note: Click over to the related blog post to see the no-roll pie crust I used with this quiche. It’s whole-grain and shortening-free!