January 10, 2017
This quiche is great for all seasons, but is especially wonderful in the fall when you can use sweet potatoes or replace them with something even more seasonal like pumpkin. Rosemary brings warmth and earthiness to this dish that can be an easy weeknight dinner, fancy weekend breakfast, or double the recipe and have it for both. Quiche is one of those wonderful foods that is even better the next day!
1Preheat your oven to 425°F
2Toss the cubed sweet potato in olive oil and a dash of salt, and roast until just tender, 15-20 minutes.
3Remove, and lower the oven temperature to 375°
4Sift the flour into the sugar and salt, and mix together. Add the olive oil, then gradually add the water until the dough holds together when molded, but isn’t too sticky.
5Divide the dough evenly between four mini pie pans, or one 9 inch pie pan. Press the dough into the pan, covering the bottom and sides. Be sure to press the corners down so that the dough isn’t too thick there, otherwise it will become chewy. Set aside
6Whisk together the eggs, half and half, and salt.
7Layer the roasted sweet potato, prosciutto, and goat cheese in the quiche shells. Pour the egg mixture over the fillings to cover, this should be about ¼ inch below where the crust ends. Top with chopped rosemary.
8Place mini quiche on a baking tray and bake for 20-25 minutes, until a knife inserted in the center of the quiche comes out clean.
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