2 red onions, halved and thinly sliced
1/4 cup Fig Balsamic Vinegar
Roasted Garlic Extra Virgin Olive Oil
1 tsp salt
1/2 tsp ground black pepper
1 large sweet potato, peeled and cubed
Roasted Garlic Extra Virgin Olive Oil
Garlic Maple Rub
2 cloves garlic, minced
2 sprigs fresh rosemary, leaves stripped
Salt & pepper
1 Homemade or store bought pie crust
½ cup crumbled feta cheese
½ cup whipping cream
½ cup whole milk
1 egg
1 egg yolk
Salt & pepper

We can always count on Teaching Kitchen instructor Lili Courtney to bring big flavor to the party. This quiche is no exception. Fig Balsamic goes to work to roast the sweet red onions. The sweet potatoes are roasted in Garlic Maple Rub and Roasted Garlic Extra Virgin Olive Oil. Then they all join the party in flaky crust for a dish that is a flavor explosion. A delicious meal morning, noon or night.

The ingredients in this quiche are a bit heavy, so blind baking the crust is the best way to prevent sogginess. It’s a simple process of baking the crust briefly on its own before adding in the fillings and custard. Weighting the empty crust will prevent air pockets. Pie Weights are a great tool to have on hand when a pie or tart calls for blind baking.


1.Preheat oven to 400°F. Place the sliced onions on a baking sheet and toss with 1/4 cup Fig Balsamic, 3 Tbl Roasted Garlic Extra Virgin Olive Oil, salt and pepper. Bake for 10-15 minutes, stirring often, or until the onions are tender and beginning to caramelize.
2.Increase the oven temp to 400°F. Combine the sweet potato, garlic and rosemary on a sheet pan. Drizzle with Roasted Garlic Extra Virgin Olive Oil and season with Garlic Maple Rub. Roast for 30 minutes or until the sweet potato is starting to brown.
3.Whisk together the cream, milk, egg, egg yolk, 1/2 tsp salt and 1/4 tsp pepper. Set aside.
4.Reduce the oven temp to 350 °F. Place a piece of parchment or foil on the pie crust and fill the dried beans or pastry weights. Blind bake the crust for 10 mins. Remove from oven
5.Spread the caramelized onions in a thin layer in the blind-baked pie crust. Evenly distribute the sweet potato over the caramelized onions. Scatter the feta cheese over the sweet potato. Gently fill the tart crust with the custard.
6.Bake for 20 minutes or until the tart is golden and the middle is just set. Remove from the oven, and allow to rest for 10 minutes before serving.

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