I don’t know about you, but when I think of comfort food, my mind tends to stray toward things like mac and cheese, pizza, and fettuccine Alfredo. But delicious as all of those things are, they aren’t exactly super healthy, are they? I think “comfort food” tends to be conflated with “heavy, cheesy, unhealthy food,” but the great news is, it doesn’t have to be. (Definitely great news in the middle of winter, when it’s cold and dark and we just want some comfort food, right?)
In my opinion, this quiche checks all the boxes – it’s warm, happy, hearty (and has just a touch of cheese), but it’s also rich in vegetables and nutrients. Healthy comfort food. Ta-da!
One of the things I love most about quiche is that it’s pretty open to interpretation – you can throw in whatever you want and have a yummy meal specifically tailored to your own tastes. For this quiche, I wanted something both hearty and healthy, so I decided to go with sweet potato. Perhaps a slightly less conventional quiche choice, but trust me, it works.
I also can’t resist a good caramelized onion, so that went in too, followed by chopped asparagus (I like to have something green in pretty much everything I make, and I love asparagus.) The piece de la resistance is the sage and the goat cheese crumbled over the top.
Add in a bit of paprika and some red pepper flakes, and you have a healthy, warming meal guaranteed to brighten up any cold winter’s night.
So whip up one of these, snuggle up on the couch, and enjoy!
Sweet Potato and Caramelized Onion Quiche
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 large onion, thinly sliced
- 1 large sweet potato, peeled and diced
- 1 bunch asparagus
- 6 eggs
- 3/4 cup milk
- 1 frozen pie crust
- salt
- pepper
- paprika
- red pepper flakes
- goat cheese
- 1 bunch fresh sage, chopped
Instructions
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In a large pan, melt 2 tbsp. butter. Add the sliced onion, sprinkle with about a tsp. of sugar, and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until the onions are golden brown and caramelized. Remove the onions from the pan and set aside.
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In the same pan, melt the remaining tbsp of butter and the olive oil over medium heat. Add the peeled and diced sweet potato and sprinkle with salt and pepper to taste. Add about a tsp. of paprika and a tsp. of red pepper flakes. Stir to combine.
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Cook until the potatoes are browned, about 5-10 minutes. Then add the asparagus and the chopped sage. Continue to cook until the potatoes begin to soften, about 10 more minutes.
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Meanwhile, in a large bowl, whisk the eggs and the milk together. Add a dash of salt and pepper.
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Once the veggie mixture has cooked together and the potatoes are softened, remove from heat. Add to the bowl with the egg mixture; stir to combine.
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Pour the mixture into the pie crust and top with the crumbled goat cheese. Bake at 375 degrees for 40 minutes.