Rosemary Sweet Potato Quiche

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View 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. (Approximately 12 minutes). Transfer sweet potatoes to a work surface until cool enough to handle.

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

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

Recipe View 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.

Recipe View 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.

Recipe View Bake in the preheated oven until quiches are set in the middle. (Approximately 40 minutes).