As amazing as this sounds without this little extra detail, I was actually able to find a block of cheddar rolled and rubbed in fresh herbs and dried flowers. This cheese is and was heavenly. In fact, I believe I’ll remember it’s physical beauty forever and ever, it’s aromatic attraction, as well as it’s savory sensation on my palate for the rest of my life. This was one special cheese and this is one special quiche: Sweet Potato Rosemary Cheddar Quiche.
Sweet Potato Rosemary Cheddar Quiche
Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
Preheat the oven to 425 degrees.
Combine all the ingredients, except for the water, in the bowl of a food processor. Pulse until crumbly. Drizzle in the water and pulse until beady and doughy.
Transfer the dough beads to parchment paper and form into a disc.
Top with another sheet of parchment and roll out into a rough 11″ round circle. Transfer to a pie plate and flute the edges.
Filling:
1 Tbs. olive oil
16 oz. sweet potatoes, peeled, and cut into 1″ chunks
3 green onions, chopped
1 Tbs. fresh rosemary, chopped
5 large farm fresh (orange) eggs
sea salt and pepper
1 Tbs. fresh rosemary, chopped
3 green onions, chopped
16 oz. herb wrapped sharp cheddar cheese
fresh chives chopped
Bring a medium skillet to high heat. Add the olive oil until bubbling. Add the sweet potatoes, onions, rosemary, and salt and pepper. Stir and sauté until golden brown.
Whisk together the eggs and the sweet potato mixture, once somewhat cool.
Pour the egg mixture over the crust and then top with large wedges of the herb rubbed cheddar cheese.
Place a few sprigs of rosemary on top.
Bake for about 40 minutes, until bubbly and golden brown on top.
Remove from the oven and allow to cool completely before topping with fresh chives and then slicing and serving. It will be a surprise brilliant orange inside. Enjoy!
