Hearty Autumn Quiche
Prep time: | Cook time: | Total time:
This quiche is great for all seasons, but is especially wonderful in the fall when you can use sweet potatoes or replace them with something even more seasonal like pumpkin. Rosemary brings warmth and earthiness to this dish that can be an easy weeknight dinner, fancy weekend breakfast, or double the recipe and have it for both. Quiche is one of those wonderful foods that is even better the next day!
- 2 cup all-purpose flour
- 2 tsp sugar
- ½ tsp salt
- ½ cup water
- ½ cup Colavita Extra Virgin Olive Oil
- 5 eggs
- 1 cup half and half
- ¼ tsp salt
- 1 medium sweet potato, cubed
- 1 tbsp Colavita Extra Virgin Olive Oil
- 1 sprig fresh rosemary, chopped
- ¼ lb prosciutto, cut into pieces
- 4 oz goat cheese
- Preheat your oven to 425°F.
- Toss the cubed sweet potato in olive oil and a dash of salt, and roast until just tender, 15-20 minutes.
- Remove, and lower the oven temperature to 375°
- Sift the flour into the sugar and salt, and mix together. Add the olive oil, then gradually add the water until the dough holds together when molded, but isn’t too sticky.
- Divide the dough evenly between four mini pie pans, or one 9 inch pie pan. Press the dough into the pan, covering the bottom and sides. Be sure to press the corners down so that the dough isn’t too thick there, otherwise it will become chewy. Set aside
- Whisk together the eggs, half and half, and salt.
- Layer the roasted sweet potato, prosciutto, and goat cheese in the quiche shells. Pour the egg mixture over the fillings to cover, this should be about ¼ inch below where the crust ends. Top with chopped rosemary.
- Place mini quiche on a baking tray and bake for 20-25 minutes, until a knife inserted in the center of the quiche comes out clean.