Caramelized Onion and Sweet Potato Quiche

Photo: Natalie (Perrys' Plate)

Ingredients

2 tablespoons butter

2 tablespoons preferred cooking oil

3 cups chopped onions (about 2 large)

2 small sweet potatoes, peeled and diced into ½ inch cubes (about 2 cups)

2 cups chopped fresh baby spinach, chard, kale, or other

4 eggs

1 cup milk

1/2 cup half-and-half or cream

1/2 teaspoon Kosher salt

dash of black pepper

1 1/2 teaspoons Herbs de Provence (or another herb blend like Italian season

1 tablespoon flour

1/2 cup shredded fresh Romano or Parmesan cheese

1/2 cup Swiss or Gruyere cheese

1 pre-baked pie crust

Preparation

Add oil and butter to a large skillet over medium-high heat. Add onions and cook for about 5 minutes until onions soften and turn translucent. Reduce heat to medium-low, cover, and cook onions for about 20-25 minutes, stirring occasionally, until deep golden brown.

Add cubed sweet potatoes and spinach to skillet. Cook for 3-4 minutes until spinach is wilted. Remove from heat and set aside to cool.

Preheat oven to 325 degrees F.

In a large mixing bowl whisk together eggs, milk, cream, salt, pepper, and herbs. In a small bowl combine the cheeses with the flour, tossing until combined, then put cheese/flour mixture into the large bowl with the egg mixture; add also the onion mixture (when it has cooled enough to not scramble the eggs, slightly warmer than room temperature). Stir everything together until combined, then pour into the pre-baked pie crust.

Bake for about 40 minutes or until a knife inserted into the quiche comes out clean and it doesn't jiggle when you nudge the pan.