Live Real. Eat Real.

Sweet Potato and Caramelized Onion Quiche

An update:  I’m feeling better.  As of this writing, Sunday night, I’m able to go 8 hours before taking any pain medication (it had been at 6 hour intervals like clockwork since the tonsillectomy).  I’m down 7 pounds – there had to be something good in all of this – and I’ll be back in the office today, even if I go home early.  And I may; it’s still only been 6 days, and I get pooped pretty easily.

I’m also eating.  Not a lot – I’ve been tracking what I eat and I’m only taking in about 700 calories a day (there’s the 7 pounds), but it’s better than ice water and beef broth.  Since I’m stuck with soft foods, I’m eating things that I normally don’t; mashed potatoes, grits – I even had a pancake at 2 a.m. Saturday (it wasn’t as good as I thought it would be).  Sunday morning, though, the last thing I wanted was something bland and since I was feeling pretty good, I whipped this up.

I made the quiche crustless, since I couldn’t – and wouldn’t normally – eat it.  If you want my recipe for a quiche crust, go here.  Nor did I take the picture; I wasn’t up to hauling out the photography equipment and doing a place-setting.  But it felt awfully good to cook something, especially something that was so delicious.  I threw the onion in the food processor and chopped it finely before caramelizing it and sliced the sweet potato very thinly with a mandolin before parboiling, but that was just to make sure everything in the quiche was a soft enough consistency and small enough size for my poor sore throat – next time I will probably just thinly slice the onion and cube the sweet potato.

Yup, I’ll make this again – it tasted just wonderful, and had just enough texture to keep it interesting without being too hard to eat.  In fact, it was so good I had two servings…and it only took me about half an hour to eat them.

Sweet Potato and Caramelized Onion Quiche

serves 6

1 medium yellow onion, finely diced

Pinch of sugar

1 large sweet potato, about 1 pound, peeled and thinly sliced

1/2 stick unsalted butter

1 1/2 teaspoons dried basil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 large eggs

1 1/2 cups half and half

Preheat the oven to 375º F; generously butter a deep dish pie plate.

Melt the butter in a heavy skillet over medium low heat.  Add the onion and cook, stirring frequently, until the onion is soft and brown, about 10 minutes.  Do not let it burn.  Add the pinch of sugar and cook, stirring frequently, for an additional 2 – 5 minutes.  Remove from heat and set aside.

Bring 2 quarts of water to a boil; add the sliced sweet potato.  Return to a boil and cook for three minutes.  Drain into a colander and rinse with cold water to stop the cooking process.

In a medium mixing bowl, whisk together the eggs, half and half, basil, salt and pepper.  Overlapping slightly, layer the bottom of the pie plate with half the sweet potato slices.  Spread the caramelized onions evenly over the slices, then layer with the remaining sweet potato.  Pour the egg mixture over the top.

Bake for 35 to 40 minutes, or until the top begins to brown and a knife inserted in the center comes out clean.  Allow to rest for 15 minutes before cutting and serving.

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