I’ve taken a bit of time off from creating new recipes since my pregnancy (if you’re confused by that statement feel free to read about our miscarriage journey here). While I was pregnant, I had huge aversions to anything protein heavy. It started with meat, then fish, then even eggs made me feel a little sick to think about. This is very out of character since increasing protein is one of the biggest behaviors I focus on when clients begin coaching! But when you’re pregnant, it’s just about getting through the day, ya know?
But now as my body is returning back to “normal”, I’m finally feeling a little bit better as far as hormones and my appetite go. I have been wanting to try a new twist on this quiche since I made this version last year. I’m a big sweet potato fan, so I thought that would be an interesting twist on the crust. I just love the savory flavors of caramelized onion and mushrooms and the creamy goat cheese pairs perfectly with the them. Try it out and don’t forget to tag me in your creations!
Caramelized Onion and Mushroom Quiche
- Cast Iron Skillet
- Food Processor
Hash Brown Crust:
- 2 large sweet potatoes peeled and grated (I used the food processor on pulse)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 12 large eggs
- 2 cloves garlic, minced
- 1 ½ cups milk (I use 2% because the fat adds creaminess)
- 1 large red onion, caramelized
- 1 ½ cups mushrooms, large chop
- ¾ cup crumbled goat cheese
- ¼ tsp salt
- 1 pinch pepper
- 2 tsp dried thyme
- Preheat the oven to 350 degrees Fahrenheit.
- Grate the potatoes in a large bowl and sprinkle them with salt and pepper.
- Gather all of the potato shreds in a paper towel and squeeze out as much liquid as you can.
- Heat a large cast iron skillet over medium heat and add the oil and butter. Once it has melted, start pressing the potatoes in the skillet and up around the sides to form a crust. Make sure the layer is even by using a wooden spoon to continuously press the potatoes down and up the sides. Continue cooking the crust and pressing, until the bottom and edges of the crust brown. This should take about 12 to 15 minutes.
- While the crust is cooking, sauté the vegetables you're using and whisk together the eggs, garlic, milk, cheese, salt and pepper. To caramelize the onion, cut it in long strips and sauté it in about 2 tbsp olive oil for 2-5 minutes, stirring frequently.
- Fold in the herbs. Pour the egg filling into the crust.
- Bake the quiche for 35 to 45 minutes- until golden on top and set in the center. Let the quiche cool before serving and sprinkle with additional cheese and fresh herbs.