Roasted Sweet Potato & Sausage Quiche {The Best Quiche EVER}

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This summer I had the opportunity to indulge in the best quiche I've ever had.  Ever.  Seriously.  This quiche is not just good quiche.  It's a food and flavor experience.

And just where did I have the good fortune to discover this amazing quiche? ... at the Mountain Laurel Creek Inn & Spa in Dahlonega, Georgia ...  Mountains.  Peacefulness.  Fantastic spoil-us-silly accommodations.  Great friends.  Wine.  Lots of wine.  Oh, and amazing gourmet breakfasts.  Including this Roasted Sweet Potato & Sausage Quiche.

And you probably know me by now - when it comes to recipes, I'm not shy. ...

... so I asked our Mountain Laurel Creek Inn hosts if they were willing to share the recipe.  {No shocker there, huh?}  And they were happy to oblige.  They didn't even mind if I shared the deliciousness with you.

So, thanks to Dennis and David, you can enjoy Roasted Sweet Potato & Sausage Quiche, too!

Though ... sadly ... the recipe doesn't come complete with all the fabulous amenities of the Inn.  So if you're looking for a wonderfully relaxing mountain get-away, with perhaps some Appalachian Trail hiking or wine tasting thrown in, I highly recommend the Mountain Laurel Creek Inn & Spa, located smack in the heart of North Georgia wine country.



On our trip there, I fell in love with sweet potatoes in quiche.  Not only do they taste great, they look pretty too ... I mean, just look at the sunshine-y orange chunks of roasted sweet potato.  Don't they just make you want to smile?


Those sunshine-y chunks will make your taste buds smile, too.  Combined with turkey sausage, fresh sage, goat cheese, and creamy egg custard filling, the sweet potatoes become a true flavor experience.

Sweet potato or quiche fans ... make this.  For breakfast.  For brunch.  For lunch.  For dinner.  Heck, even make it for dessert.  {just kidding ... but it is so good that after you taste it, you may just consider that}
Relaxation fans ... go see Dennis and David at the Mountain Laurel Creek Inn if you get the chance.  I bet they'd be more than happy to make you this quiche.
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Roasted Sweet Potato & Sausage QuicheSource:  Mountain Laurel Creek Inn & Spa, Dahlonega, GAMakes 2 quiches

Ingredients

• 2 large sweet potatoes
• 2  9-inch pie crusts (packaged sheets, or make your own)
• 1/2 c. pre-cooked turkey sausage crumbles
• 1 small onion, thinly sliced in rounds
• 2 T. julienned fresh sage leaves
• 1 c. heavy cream
• 1 c. half & half
• 2 egg yolks
• 2 whole eggs
• 1/2 c. grated Parmesan cheese
• 4 oz. goat cheese, crumbled
• 1 T. extra virgin olive oil

Directions

1. Bake sweet potatoes (in their skins) until tender, about 1 hour and 15 minutes at 350 degrees. Cool.
2. Bring pie crust dough up to room temperature. Place each pie crust in the bottom and up the sides of an 8-inch or 9-inch fluted tart pan or round cake pan. Trim excess pie crust from the edges so that no dough goes above the top of the side of the pan. Sprinkle 1/4 cup of grated Parmesan cheese into the bottom of each pie crust.
3. Heat olive oil in a saute pan over medium heat. Add thinly sliced onion and cook until tender over medium to medium-low heat, about 5 minutes. Add julienned sage and saute about 20 seconds. Remove from heat and set aside while you prepare the rest of the quiche filling.
4. Remove the skins from the baked sweet potatoes. Chop the sweet potatoes into 1-inch cubes. Place the sweet potato chunks into the pie crusts, dividing evenly between the two pans. Place the onion and sage on top of the sweet potato chunks, dividing evenly between the two pans.
5. Sprinkle 1/4 cup sausage crumbles and half of the goat cheese crumbles into each pan.
6. Beat the whole eggs, egg yolks, cream, and half & half together. Pour half of the mixture into each pan.
7. Preheat oven to 400 degrees. Place quiche into the 400 degree oven, and immediately reduce the heat to 375 degrees. Bake approximately 35-40 minutes until quiche is set.

Notes:- You can also cook the sweet potatoes in the microwave.  Wrap them in a barely-moist paper towel and cook until tender, about 5-12 minutes depending on your microwave.  I tried it both ways and do prefer the oven-baked sweet potatoes as they are moister, more vibrantly colored, and more flavorful.
- The sweet potatoes and the onion/sage mixture could be prepared a day ahead and refrigerated until you're ready to assemble and bake your quiches.  I suggest removing the sweet potatoes and onions/sage mixture from the refrigerator about an hour before assembling the quiches to let them come up in temperature a bit.- If you don't have a fluted tart pan, I recommend using a 9-inch round cake pan instead of a pie plate.  When baked in a pie plate, the edges of the pie crust that are fluted onto the rim of the pie plate tend to over bake.  If you do use a pie plate, I recommend shielding the edges of the crust with foil partway through baking.- Though I haven't tried it, I would think you could substitute whole milk for the half & half just fine.- Don't skip the fresh sage ... the flavor combination of fresh sage with the onions and sweet potato is absolutely fabulous!
Enjoy!

This post is linked with Think Pink Sunday, Sundae Scoop, Nifty Thrifty Sunday.