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.
-
Chop rosemary.
-
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.