Savory Sweet ‘Tater Quiche

Can I use the colloquial “‘tater” in the same recipe title with the word “quiche”?    There is something a bit oxymoronic  about it.

After harvesting  sweet ‘taters, I have been on the look out for any and all recipes to use up my bounty.   I keep thinking I can substitute sweet potatoes for pumpkin in some recipes but I am cautious about baking recipes because of all the starch in the potatoes.  However, our newspaper recently printed a recipe for “Savory Pumpkin Quiche.”   I decided this would be the first recipe that I would experiment with regarding a sweet ‘tater swap out.

I started with one of my medium-sized taters.

I don't know if this looks like a magic lamp or a deformed chicken's behind!

I was really surprised when I cut into this that it wasn't hollow or fibrous. Into the oven it went to bake.

Savory Sweet ‘Tater Quiche

1 pie crust dough for a 9″ pie
1 T. olive oil
1/2 c.  onion, diced
1 clove garlic, minced
1 c. 2% milk
2 eggs
1 T. freshly chopped parsley
dash of fresh ground nutmeg
dash of sea salt
1 1/2 c. sweet potato puree*

Preheat oven to 350 degrees.  Prick pie crust and pre-bake for 10 to 15 minutes.  Heat olive oil in a small skillet and saute onions and garlic until soft with just a bit of color.

The original recipe called for adding raw onions and garlic to the puree. I decided that I would caramelize them just a bit.

In a blender, combine milk, eggs, nutmeg and salt.  At the end of the puree, add parsley and pulse once.

Combine sweet potato puree, onion and garlic.  Mix to incorporate.

Mix it up.

Remove pie crust from oven.  Carefully spread potato mixture evenly over pie crust.  Gently pour the egg filling over the ingredients.  Place back in 350 degree oven and bake until set (about 45 minutes).

CAREFULLY, pop it in the oven.

Let the quiche rest at least 15 minutes before slicing.

Obviously, you should always set your quiche on a baking sheet before popping it in the oven. I got lucky.

*Coat sweet potato with softened butter or olive oil and wrap in foil.  Bake for 1 hour in a 400 degree oven until soft.   Scoop out potato (leaving skin behind) and place in a food processor with a blade.  Puree with a dab of butter and a bit of milk or cream until soft and smooth.

I used 1 T. of butter and about 3/4 cup of 2% milk to puree these. I could have eaten this stuff right out of the bowl with a spoon.


It is a little skinny for a quiche, but it is mighty good!

Obviously, I had a bit of the sweet potato puree left over from my mega tater.   I froze the rest of it for some other sweet potato-palooza recipe.   I wonder how this would be with a bit of Parmesan or even mascarpone?     I might try that combo later in the palooza as well.

Aside:    As we were waiting for it to cool, my husband stated he was starving and asked what was in it.  (He is always a bit skeptical about quiche—it is a macho thing.)   As I started to run down the ingredients, he cut me short.   “Does it have bacon in it?”  he asked expectantly.

“No,” I replied as I started making notes on my next rendition of this recipe.   Let’s see….Parmesan and bacon.   Sounds like a winning combo.

One more aside:   I just wanted to share a pic of my giant Italian parsley that survived the freeze.  I used it in the quiche.

How long will it last?

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