Rosemary Sweet Potato Quiche


In my kosher kitchen, elegant and interesting vegetarian selections are a must for dairy entertaining. This one presents beautifully as a side or a main dish, and has a much more complex flavor palate than my usual quiches and kugels. My kids prefer it if I sub the goat cheese for mozzarella or more monterey jack, but it is a really nice, grown-up flavor as I submitted it!

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 25 mins
2 9-inch pies


  • 4 sweet potatoes, peeled

  • ½ cup water, or as needed

  • 1 tablespoon vegetable oil, or as needed

  • 2 onions, thinly sliced into rounds

  • 6 sprigs fresh rosemary

  • ¼ cup brown sugar

  • 3 tablespoons Dijon mustard

  • 2 9-inch pie crusts

  • 6 ounces crumbled goat cheese

  • 8 ounces shredded Monterey Jack cheese

  • 4 eggs

  • ¾ cup milk

  • 1 pinch Italian seasoning, or more to taste


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.

  3. Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat.

  4. Slice sweet potatoes into 1/4- to 1/2-inch rounds.

  5. Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese.

  6. Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.

  7. Bake in the preheated oven until quiches are set in the middle, about 40 minutes.

Cook's Note:

If you like a smooth-looking top, press down the top of each quiche gently until level before baking.

Nutrition Facts (per serving)

404 Calories
23g Fat
36g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 404
% Daily Value *
Total Fat 23g 30%
Saturated Fat 10g 50%
Cholesterol 91mg 30%
Sodium 497mg 22%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 14g
Vitamin C 3mg 17%
Calcium 245mg 19%
Iron 2mg 12%
Potassium 392mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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