First things first….a new blog design! It’s still super basic and will likely undergo several more changes, but the old one was so dark I really needed a change ASAP. As I mentioned earlier this year, I have some big plans in store for this little blog. More to come in the future, but for now it’s a little upgrade to make things lighter and brighter around here. There’s also an updated “About” section and an Instagram feed to the right. I feel better already!
Now on to the really important stuff: I’m finally back with a recipe! Ohhhh and it’s a really good one, too. Sweet potato, arugula, bacon and caramelized onion quiche. All in a flaky (albeit store bought) crust. One day, I’ll venture into the world of homemade pie crust, but for now I was perfectly happy to reach into the fridge and unroll the prepared piece of dough.
I combined two awesome recipes from two of my favorite blogs–this frittata from Big Girls Small Kitchen and this quiche from Gimme Some Oven. What I loved, too, were the instructions for cooking the sweet potato and caramelized onion the night before from the BGSK recipe–it’s not necessary, but I had the time Friday evening and it made a big difference Saturday morning. By the way, if you’re not feeling like spending an hour caramelizing onions it’s totally cool. In the instructions below I offer a delicious time-saving alternative.
It was a perfect weekend breakfast that totally captured the flavors of fall. I served it with a frothy homemade latte (thanks to my new Nespresso machine that I’m totally in love with) and a sliced Michigan green apple. It was exactly the boost I needed to dive into a lengthy weekend To-Do list. What’s not to love?
Sweet Potato, Arugula, Bacon and Caramelized Onion Quiche
- 1 onion, chopped
- 1 sweet potato
- Olive oil
- Salt & pepper
- 1 storebought pie crust
- 4 slices bacon
- 6 eggs
- 3/4 cup milk
- 3 Tbsp flour
- 1/2 tsp baking powder
- 3 big handfuls of arugula or baby spinach
For the onions, coat the bottom of a big pan with olive oil and heat over medium heat. Add the onions and cook until they start to soften. Give them a stir so they’re evenly spread across the pan. Turn the heat to low and allow the onions to cook, untouched, for 10 minutes. Stir and allow them to cook again, untouched, for 10 minutes more. Continue with these 10 minute increments until they’ve cooked about 40-50 minutes and are browned. Sprinkle with salt. Either set aside or, if making ahead, allow onions to cool to room temperature and store in an airtight container in the fridge. Note: If you don’t have time to caramelize the onion, see note below.
While the onions cook, roast the sweet potato. Preheat oven to 400. Peel potato and cut in half. Then cut into 1/2-inch thick pieces. Toss in a bowl with some olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast 25-30 minutes until they just start to brown. Either set aside or, if making ahead, allow potato to cool to room temperature and store in an airtight container in the fridge.
When ready to make the quiche, preheat oven to 350.
Place pie crust in an ungreased pie plate. Bake for 8 minutes. Set aside.
Cook bacon in a pan until crispy. Remove to a paper towel-lined plate. Note: if not caramelizing the onion, saute chopped onion in some of the bacon drippings until softened, about 10 minutes.
In a bowl, whisk together the eggs. Add the milk, flour, baking powder, and some salt and pepper and whisk to combine. Stir in onions, sweet potato, and arugula. Crumble bacon into pieces and add to bowl. Stir until combined.
Pour quiche filling into crust. Bake 45-55 minutes until a tester comes out clean. Allow quiche to rest for 5-10 minutes before slicing and serving.