Sweet Potato & Caramelized Onion Quiche and the Food Police

I have the utmost respect and admiration for people living with food intolerance so my post is not directed at them.  Those who have trouble with food should be recognised for the effort they put into eating well.  I know two people who suffer great pain if they eat gluten and I’d do anything I could to ensure they left my home with full bellies feeling terrific.

The folks I want to talk about are the ones who come across as preachy and holier than thou when discussing food. You know the ones I’m talking about, they’re the thin ones who’d never agree to eat with Julia Child whereas  I’d fight for the chance.

I’ve always been a believer that everything in moderation gives our body all the nutrients it needs.  It just doesn’t make sense to me to eliminate anything I want to eat because someone else has a problem with it.

“You’re a heart attack waiting to happen, Maureen,” was in an email I received last week.  She put a smiley face in the email but I saw right through it.  It came from another food blogger I don’t know very well. She wrote to tell me that she’d rewritten my recipe for leftovers in phyllo dough and suggested that maybe I should post it under my “very unhealthy” recipe so that my readers would have a better choice.

Uhhh…  no

As some of you know, I try hard to produce a good blog, photograph decent pictures and promote my fellow food bloggers.  I don’t tell anyone that they should eat this or shouldn’t eat that – it’s none of my business.  I share the food that I create at  home or eat when I’m out.  It’s as simple as that.

When I read the mail that implied (“food bloggers like you”) that I was responsible for the obesity epidemic facing the entire world, I got a bit narky.  It happens.  Usually I’m in a good mood, it’s how I’ve been my entire life.  I choose to be in a good mood.

On the other hand (and there is always another hand) when someone who doesn’t know me very well implies (or comes right out and says) that I’m doing the wrong thing, then my dander gets up.

Let me be clear.  My orgasmic recipes shouldn’t be eaten at every meal.  I use a lot of eggs, butter, cream, chocolate and other things that if eaten to excess can cause weight gain which can cause health issues.  Seriously, did I need to say that?

Anyone who eats food knows this already.

Do you ever get email from anyone that makes you feel like you’ve been stabbed with a muddy pointed stick?  Do you simply ignore it?  I probably should have.   Instead I asked her if she bullied everyone who posted a recipe with butter in it.

Caramelised Onion and Sweet Potato Quiche

And without further ado, here’s a quiche I made with my friend Angie when she came over to visit the other day laden down with lemons from her new-found cousin-in-law.  She came to make lemon butter but we needed lunch first.  I was determined to make something from what I had in the house and this quiche was terrific.  Warning:  butter, cream and eggs ahead.

The pie crust I use takes about 2 minutes to make and there’s no chilling before rolling out.  It never sticks and is always flakey.  Add sugar for a sweet pie and no sugar for a savory one.

Caroline's Caramelised Onions

I bought a jar of Caroline’s Caramelised Onions at the Noosa Food and Wine Festival.  Caroline is wife to Bill of Bill’s Beetroot Marmalade fame.  They own the Tasmanian Gourmet Kitchen.

This quiche would be fine if you had leftover vegetables too like butternut.  I didn’t add any cheese to this quiche and it didn’t need any but you could add some goats cheese or other cheese because caramelized onions go well with cheese.

making a sweet potato and caramelized onion quiche

5.0 from 16 reviews
Sweet Potato and Caramelized Onion Quiche
 
Prep time
Cook time
Total time
 
Add a small salad and this quiche makes a lovely lunch.
Author:
Recipe type: Main
Cuisine: French
Serves: 4
Ingredients
  • 1 recipe of pie crust (Seriously easy pie crust - flakey and no chilling.)
  • 1 sweet potato peeled and chopped into chunks and precooked in boiling water or roasted
  • ½ cup caramelized onions (I used prepared from a jar) but you can make your own by following this recipe for caramelized onions)
  • 3 eggs
  • 225 ml cream
  • pinch nutmeg
  • salt & pepper to taste
Instructions
  1. Follow Kenji's recipe (link above) for easy peasy pastry or use your own or store-bought crust.
  2. Preheat oven to 180C/350F
  3. Prepare sweet potato (or use leftovers if you have them)
  4. Place sweet potato in the bottom of the crust and sprinkle over the caramelized onions
  5. Whisk egg and cream, add nutmeg, salt and pepper and pour over onions and potato.
  6. Bake for 40 minutes or until filling rises and is set.
Notes
You could use butternut pumpkin/squash or any other vegetable you enjoy with caramelized onions.

 

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Comments

  1. says

    People can be so annoying and judgmental! I love your site because the recipes you share are prepared with thought and care…I don’t think that blogs like this are the root of the obesity problem…in fact, quite the opposite! We all need to be more thoughtful about our food, and you most certainly are! You inspire me to cook real and delicious food. Don’t let anyone tell you differently! This quiche is one of many delicious recipes. I wish I had a slice now!
    Monet recently posted..Strawberry “Cinnamon” Rolls and 40 weeks!

  2. says

    Well you can see Maureen, that all the normal people love you. Don’t even think about it….do you hear?. Hell, she must have taken a wrong turn at the healthy lifestyle blog turnoff and stumbled into our patch. We here love food, we know what to eat and cook without her help and we are all perfectly happy doing it whatever way we like. I was just writing a post about cake and saying how I felt guilty these days for saying that cause everyones got an opinion on sugar and carbs and dairy and butter and……….etc . I don’t blame you for having a spit, in fact as you can see it is cathartic for us all
    Love your quiche and I also love the products from the Tasmanian Gourmet Kitchen. A great ( sugar filled) caramelized onion jam is so useful in the fridge x

    • says

      yes it’s sugar filled caramelised onion but I love it! I did notice I wasn’t the only one with an opinion about this. I just wish there wasn’t so much holier than thou in the criticism. :)

  3. says

    REALLY? People have really been that RUDE?!!??! I would take comments like that very personal. I had a doctor once tell me I was fat and I asked him “Are you physically able to climb a 14,000 foot mountain?” He said “no” and I immediately looked at him and said “Well, I AM!” – got up, walked out, and found another doctor. UGH! I haven’t had another blogger insult me, but I know it would be very hard to ignore it. Maureen – Your blog is GREAT and your food is FANTASTIC! Hell – anyone who has a decent palette cooks with butter. :) Butter or bacon drippings – you choose. So with that said – I would probably add a little feta to this delicious quiche mainly because I love the complementary flavors of sweet potatoes and feta and the caramelized onions are a nice lagniappe. Delicious quiche Maureen! Wishing you a wonderful week!
    mjskit recently posted..Watermelon Coolers

  4. says

    Maureen, I’ve heard about “Food Police” comments from other blogging friends, too, but I’ve yet to have a run-in with them. (And hopefully never will.) Sorry you did! It astounds me that anyone would feel “righteous” about making such statements. Blog reading is like TV watching — if you don’t like the show, change the channel — and ironically they suggested “choice” in their comment. Sigh… and please pass the quiche. ;)

    • says

      LOL yes. I was miffed at the time but I don’t stay miffed. I think she truly thought she’d done the right thing. She was just silly because it’s not her job to save the world.

  5. says

    Everything in moderation is the key! My father said that all the time and lived a very healthy, happy life until he was 84. Your quiche sound divine, and I am not a typical quiche lover.

  6. says

    What a shitty thing for someone to do, to anyone.

    I love your blog – your recipes AND your writing. No one is holding a gun to my head and making me cook with butter et al, but I can tell you I wish they would when I see how delicious and tempting your recipes truly are.

    It’s real food, presented in a real way, by a very real person.

    I’ll be completely honest – right now I’m trying to work out if I have any sweet potatoes or butternut available, because this is one of those recipes that just has to be made. My problem will come if anyone in this house discovers I’ve cooked it, and want me to share… that’s the only unhealthy part, and it’s all me ;-)

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