A great tasting quiche that really wowed my guests! I got this recipe from my dear daughter-in-law and prepared it for a holiday dairy meal. Loved that it was an unusual pairing of vegetables for a change- not the typical quiche. It was easy to prepare, freezes great, and tastes even better warmed up. This recipe makes two quiches. I used ready pie pastry shells.
SERVING/YIELD
2 quiches
PREP TIME
COOK TIME
LEVEL
Easy
BLESSING
Unknown
RECIPE
#2679
INGREDIENTS
2 ready to bake pie shells
50 gram butter (about 2 oz)
1 red medium onion
1 regular medium onion
1 leek
2 medium sweet potato
2 Tbsp water
4 Tbsp flour
⅔ cup milk
288 ml fresh heavy cream (about 10 oz)
- salt & pepper to taste
4 beaten eggs
100 gram grated cheese-any (about 3-4 oz)
Bake pie shell for 10 minutes in oven on 300. Prick with fork the bottom of shell before baking.
Melt butter in frying pan. Add diced onions and all parts of leek. Saute until soft- 20 to 25 minutes.
Cut up sweet potatoes into small cubes and place in dish with water.Microwave it for 6 minutes.
Add sweet potato to pot of sautéed vegetables and cook together 2-3 minutes. Close flame. Add flour,milk, heavy cream,salt and pepper to pot.
When cool, add beaten eggs. Mix well and pour into 2 pie crusts. Sprinkle grated cheese on top. Bake at 350 for 45- 1 hour.
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