Easter Brunch Quiche

This quiche is the perfect addition to your Easter table, or your weekend brunch! This can easily be modified to add in Lilac Hedge breakfast sausages, or another protein of your choice.

Ingredients:

• 1 pie crust of your choice

• 2 tablespoons olive oil

• 1 large sweet potato

• 3/4 teaspoon kosher salt

• 1 large yellow onion

• 4 large eggs

• 2/3 cup of milk

• 2 cups spinach

• 1 tablespoon rosemary (fresh or dried from previous season)

• 4 ounces shredded Plymouth Cheese of your choosing

Directions:

• Prepare pie dough, fit into a deep 9 inch pie dish, pierce the dough with a fork on the bottom. Refrigerate until ready to bake.

• Wash and peel sweet potato, then cut into 1/4 inch cubes. Toss pieces in 1 1/2 tablespoons olive oil and 1/2 tablespoon kosher salt. Spread on baking sheet in single layer and bake at 400 for about 20 minutes. Set aside when done and reduce oven temperature to 350.

• In a large skillet heat remaining 1/2 tablespoon olive oil over medium heat. Add in sliced onions and cook, stir occasionally for rougly 20 minutes until soft and golden. Set aside when ready.

• Take dough out of fridge and bake at 350 for 10-15 minutes until crust is slightly golden. Take out of oven and increase heat to 375.

• Layer sweet potatoes at the bottom on the crust and sprinkle cheese and onions above.

• Whisk together eggs, milk, rosemary, and remaining salt. Add in spinach and stir, then pour egg mixture over the sweet potatoes and onion. Place quiche on baking sheet before placing in oven.

• Bake at 375 for 45-55 minutes until the quiche puffs up and barely jiggles. Remove from the oven and let sit for 10 minutes.

• Serve and enjoy!