From Ashley Lusk. Check out her blog, Metropoetrylis. Find her on Twitter @arlusk or email her at ashley[AT]borderstan.com.

This year, my father’s relatives decided that instead of facing the double food coma that accompanies two family dinners, we would hold a Thanksgiving breakfast.

This new tradition presented a perplexing challenge, however, for, once again, the matriarchs of our family will own the bacon, eggs and hash, leaving this city girl to deliver the exotic goods.

This weekend I road-tested this Roasted Sweet Potato Quiche and found it to be a worthy addition to our family brunch. There is a little time involved with the initial preparation, but once the quiche goes into the oven you can sit back and watch your cousins attempt to sneak mimosas.

Roasted Sweet Potato, Caramelized Onion and Blue Cheese Quiche

Adapted from Naturally Ella

• Prep Time: 1 hour
• Cook time: 55 minutes
• Serves: This recipe serves 81-10 people or 5 hungry adults.

Ingredients

• 1 deep-dish pie crust
• 1 large sweet potato
• 2 large onions
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• ½-1 cup crumbled blue cheese
• 5 eggs
• 2½ cups milk
• ½ teaspoon salt
• ½ teaspoon pepper
• pinch nutmeg

Instructions

1. You could make your own crust if you’ve got the time, but Sandra Dee made this quiche by using a pre-made deep-dish piecrust.  Remove the crust from the package and gently poke the entire crust with a fork (this will keep your crust from bubbling). Parbake the crust for 10-15 minutes at 400 degrees, just until the crust gets a little brown color. Remove from oven and set aside on a baking tray.
2. To caramelize onions, slice onions into an even ¼ inch slice and heat a medium pan with 2 tablespoons olive oil over medium low heat. Start cooking onions, stirring occasionally. After onions have cooked for 15-20 minutes, add salt. Continue to let cook, letting more time go by before you stir the onions (I go for about 10-15 minute increments.) Continue to cook and stir onions until golden, soft, and cooked down- usually 60-75 minutes. Set aside.
3. To prepare sweet potatoes, peel and cut into ¼ inch slices. Toss with one tablespoon of olive oil and place on a covered baking tray. Roast for 15-20 minutes or until sweet potatoes are soft and begin to brown. The crust, onions, and sweet potatoes can be done all at the same time.
4. Reduce or preheat oven to 375˚.
5. Once these three elements are ready, layer the sweet potatoes in the bottom of the crust. Sprinkle caramelized onions and blue cheese on top. Finally, whisk eggs, milk, salt, pepper, and nutmeg together. Pour over filling ingredients.
   Note: At this point you can cover the quiche, place in the refrigerator, and let sit for up to day before baking. My crust was soggy the next day, but still baked a beautiful golden brown.
6. To bake, carefully transfer quiche to the oven. Bake for 45-55 minutes until the filling domes up and barely jiggles. Remove from the oven and let sit for 10-15 minutes before serving.

Get an RSS Feed for all Borderstan stories or subscribe to Borderstan’s daily email newsletter.