519531-1CR
THANKSGIVING QUICHE
PUTS SWEET POTATOES
FRONT AND CENTER
Sweet potatoes are a favorite side dish at Thanksgiving
dinner tables. Packed with vitamins, nutrients, fi ber,
and delectable fl avor, sweet potatoes have earned their
place on holiday dinner tables. While many holiday
hosts bake, fry or mash their sweet potatoes, these
beloved tubers can be prepared in other ways as well.
If you want to put a new twist on this Thanksgiving
staple, whip up this recipe for “Sweet Potato
Quiche,” courtesy of the North Carolina Sweet Potato
Commission. Submitted to the NC State Fair Tailgate
Recipe Contest by Kristen Frybort, this recipe marries
sweet tubers with decadent cheese, rich cream and
savory spices.
Sweet Potato Quiche-Makes 8 servings
2 -cups sweet potatoes, peeled and diced into small
cubes
3⁄4 -cup yellow onion, diced
21⁄2 -tablespoons olive oil
1⁄2 -teaspoon salt
Black pepper to taste
Egg mixture:
4-eggs
1 -cup heavy cream
1⁄2 -teaspoon fresh rosemary, minced
1⁄2 -tablespoon fresh parsley, minced
11⁄2 -teaspoons salt
1⁄4 -teaspoon pepper
3 -ounces Gruyere cheese, shredded
Pre-baked deep dish pie crust
Preheat oven to 400 F. Mix together the fi rst fi ve
ingredients and place on baking sheet. Roast in the
oven for 15 to 20 minutes.
While sweet potatoes and onions are roasting, shred
cheese and set aside. Whisk the egg mixture and set
aside.
Once potatoes and onions have fi nished roasting,
spoon them into the pre-baked pie shell. Next, layer
the shredded cheese on top of the sweet potatoes.
Reduce oven to 375 F. Pour egg mixture over the cheese
and potatoes. Place quiche in the oven on a center rack.
Bake 20 to 25 minutes, or until eggs are set.
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