If you’re looking for a last-minute side dish for your Thanksgiving or Friendsgiving dinner, this may be it and I’m going to list you the reasons why: it’s a show stopper; you can prep it in advance; it’s good both warm and at room temperature if you want to cook it in advance and it’s absolutely delicious!
I make Quiches or savory pies almost every week. When I don’t know what to cook and I have a bunch of vegetables in the fridge that need to be used, a Quiche is the perfect answer for an easy, filling and delicious dinner.
How to make a perfect Quiche
The original French recipe for the Quiche has a crust of Pâte Brisée and a filling of eggs and crème fraîche with the addition of other ingredients like vegetables or the most common hand and cheese to make Quiche Lorraine.
You can make yourself a quiche crust (it’s very easy and quick) or buy it ready at most supermarkets. Although, I have to admit (with a bit of shame) that I prefer to make my Quiches with Puff Pastry.
It’s not traditional and it’s probably frowned upon by most French people, but I prefer the flakiness of puff pastry rather than the crunchiness of Pâte Brisée, this way the emphasis it’s totally on the filling. But this is just a personal preference.
Make ahead and storage tips
You can prepare this Quiche a day before and leave it uncooked or cooked in the fridge.
If you want to make it the same day of the dinner, you can either bake it in the morning and serve it room temperature, or bake it right before the dinner and serve it warm. Either way it’s acceptable and delicious.
If instead you want to bake it the day before, you can let it cool completely and then store it in the fridge overnight. Take it out of the fridge a couple of hours before the dinner and then reheat it in the oven for about 10-15 minutes. This way the crust will stay crunchy and flaky.
Sweet Potato and Goat Cheese Quiche
- 1 Kg (2 lb) Sweet Potatoes
- 150 g (3/4 cup) Fresh Goat Cheese
- 2 Eggs
- 125 g (1/2 cup) Sour Cream
- 1 tbsp Pecorino Romano cheese grated
- 1/2 tbsp Thyme
- 1/2 tbsp Oregano
- Cayenne Pepper
- Black Pepper
- Olive Oil
- 1 roll Puff Pastry
- Preheat the oven at 200°C (395°F).
- Lay the puff pastry sheet in the pie pan together with its parchment paper underneath.
- With a fork, punch holes in the pastry throughout the whole bottom of the pan, then crumble the goat cheese (or spread if it's soft enough) evenly in the center of the pastry.
- Peel the sweet potatoes and cut them in ribbons using a peeler or a spiral slicer (see below for the one I used) and add them in a large bowl.
- Season with a drizzle of olive oil, salt, black pepper, Cayenne pepper, thyme and oregano, then toss with your hands to coat evenly.
- Shape the sweet potatoes ribbons as a rose in the pie pan, starting from the center and adding outer layers as petals.
- In a bowl, whisk the 2 eggs with the sour cream and the Pecorino cheese and lightly season with salt and pepper.
- Pour the mix on top of the potatoes. Most of it will drip down under the potatoes and will act as glue.
- Bake in the oven for 25-30 minutes, or until the crust is golden brown.
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