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Saturday, February 04, 2012

Roasted Sweet Potato, Caramelized Onion, and Gorgonzola Quiche

I made this for lunch on Day 4 of the Paleo Challenge 2012. Oh. My. Hell. It is good. I made several changes to the recipe to make it Paleo, but you can check out the original version over at Tasty Kitchen here. I haven't blogged or updated recipes for a while. It feels good. I missed it. Life gets so busy before you realize it you forget about the things you love doing. So, I'm back. I'm taking the paleo challenge as more of a life challenge. So, I'm trying to streamline Max's bedtime, keep the house clean, cook meals every night and start working out again. whew. That is a lot to do.

Roasted Sweet Potato, Caramelized Onion, and Gorgonzola Quiche

3 whole
Onions
3 Tablespoons Olive Oil, Divided
1 whole Sweet Potato
Gorgonzola Cheese
6 whole Eggs
2 cups coconutMilk
½ teaspoons Pepper
¼ teaspoons Nutmeg

To caramelize onions, slice onions into an even 1/4″ 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 1/2 teaspoon salt. Continue to let cook, letting more time go by before you stir the onions (I go for about 15-20 minute increments.) Continue to cook and stir onions until golden, soft, and cooked down – usually 60-75 minutes. Then remove from heat and set aside.

To prepare sweet potatoes, peel and cut into 1/4″ 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 onions, and sweet potatoes can be done all at the same time.

Preheat oven to 375˚F when you are ready to assemble and bake the quiche.

Once the three elements are ready, layer the sweet potatoes into the bottom of the pie dish. Sprinkle caramelized onions and gorgonzola cheese on top. Finally, whisk eggs, milk, 1/2 teaspoon salt, pepper, and nutmeg together. Pour the egg mixture over the filling ingredients.

If you don’t want to bake it now, it is at this point that you can cover the quiche, place in the refrigerator, and let sit for up to day before baking.

To bake, carefully transfer quiche to the oven on a baking tray. 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.

2 comments:

Bloodbath McGrath said...

Hey! I'm glad you are back at it. I've been referencing you posts quite a bit lately. Good stuff all around :) This is Erin btw

maximac mark said...

wow i likleur recipe too much...


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