This Sweet Potato Cabbage Caramelized Onion Quiche is quite a mouthful (to say)! It is also packed with a handful of my favorite ingredients: melted cheese, sweet potatoes, caramelized onions, and cabbage.
It starts with a crust of sliced sweet potatoes.
Then, I sautée cabbage and caramelized onions for the filling. When they are cooked down but still have a crisp crunch to them, I transfer the completed vegetable medley to the crust.
For the wet portion of the filling, I chop up the Jarlsberg cheese. Grating would provide a more even texture to the final quiche, though I prefer the ease and effect of the larger cheese pieces.
I give the homegrown rosemary a rough chop as well.
In a separate bowl, I whisk together eggs, then add the cheese pieces.
For the final step of the wet portion of the filling, I add the rosemary in and give it a stir. Now the wet part of the filling is ready to pour over the cabbage onion medley.
I toss the completely assembled quiche into the preheated oven.
After baking for half an hour, my gluten-free quiche is ready to devour! Hope you enjoy this quiche as much as I do!
Slightly sweet, savory quiche with sweet potatoes and caramelized onions.
- 2 sweet potatoes
- 1 yellow onion
- 1/2 cabbage
- 3 eggs
- 1 cup grated jarlsberg
- 1 sprig fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
On low heat, caramelize onions. Cook time does not include this step.
Wash, chop, and sautée cabbage.
Add caramelized onions to cabbage mixture
Fill crust with bed of cabbage and caramelized onion mixture.
Roughly grate cheese.
In mixing bowl, whisk three eggs.
Combine eggs, rosemary, salt and pepper, half of the cheese.
Pour mixture over cabbage onion mixture and top with rest of the cheese.
Bake at 375° for 45 minutes.
Preheat oven to 375°.
Wash and peel sweet potatoes.
Slice potatoes into 1/4 inch slices and line pie pan with slices.
Cook time and recipe do not include caramelizing onions.