Recipes in the world of Flavilo

Freshly baked Roasted Sweet Potato and Goat Cheese Quiche

Roasted Sweet Potato and Goat Cheese Quiche

Quiche originally comes from the Lorraine region of France, but over the centuries many modern, vegetable versions have been created. The combination of roasted sweet potato and goat cheese has become one of the most popular flavor combinations, as the sweet and savory aromas complement each other perfectly. When the caramelized aroma of sweet potato first escapes from the oven and the melted creaminess of the goat cheese mixes with the crispy notes of the freshly baked pastry, it immediately exudes homeliness. The secret to success is to pre-bake the sweet potatoes separately, giving them a sweet, concentrated flavor and preventing them from soaking the filling. It's a good idea to use the goat cheese in two portions – one part for the filling and the other on top to form a golden brown, crispy crust. This recipe is ideal as a welcome dish for guests, a Sunday lunch, or even as the star of an elegant vegetarian dinner. Perfect both warm and cold!

Prep Time 30 min
Preparation 35 min
Total 1 hr 5 min
1760 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 1 packet Puff pastry
⭕ 300 g Sweet potato
⭕ 150 g Goat cheese
⭕ 3 Eggs
⭕ 200 ml Heavy cream
⭕ 1 tbsp Olive oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper

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    Preparation Steps

    1

    Preheat your oven to 400°F (200°C). Peel the sweet potatoes and slice them into approximately 1/2-inch (1 cm) thick rounds. Arrange them on a baking sheet lined with parchment paper, drizzle with one tablespoon of olive oil, season with salt and pepper, and roast for 20 minutes, or until tender and slightly caramelized.

    2

    While the sweet potatoes are roasting, prepare your pie dish (about 9 inches/24 cm in diameter): lightly grease it with olive oil. Roll out the puff pastry and gently press it into the dish, ensuring it covers the bottom and sides. Prick the bottom of the pastry with a fork.

    3

    Line the pastry with parchment paper, weigh it down with pie weights (or dried beans), and blind-bake for 10 minutes. Remove the weights and parchment paper, then bake for another 5 minutes to crisp up the crust.

    4

    Remove the roasted sweet potatoes from the oven and let them cool slightly. Chop them into smaller pieces for easier distribution in the quiche filling.

    5

    In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth and creamy.

    6

    Evenly spread the chopped sweet potatoes over the pre-baked pastry crust, then crumble half of the goat cheese on top. Pour the egg and cream mixture over the sweet potatoes and cheese.

    7

    Crumble the remaining goat cheese over the top. This will create a slightly browned and flavorful crust as it bakes.

    8

    Reduce the oven temperature to 350°F (180°C) and bake for 30-35 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.

    9

    Let the quiche cool for 10 minutes before slicing and serving. This helps the slices hold their shape and prevents the filling from falling apart.