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Harvest Quiche

November 10, 2023 • 0 comments

Harvest Quiche
As we settle into these cooler months, I wanted to bring you a recipe that enveloped all things fall! When I think of fall meals, I think warm, wholesome, and filling. So this month's recipe is one that may not be very common (and actually one I forget about quite often!), but is the perfect dish to serve during colder months that utilizes our favorite ingredient: Fresh Eggs! And that is quiche. I love quiche because you can honestly just throw in whatever you have on hand and it works! This specific recipe is obviously tailored to fit a fall theme, but the flavor possibilities are endless. I hope you enjoy!
  • Prep Time:
  • Cook Time:
  • Servings: 8


  • (4 Large) Fresh Eggs
  • (1 1/4 cups) Heavy Cream
  • (1 cup) Shredded Gouda Cheese
  • (1/2 cup) Goat Cheese
  • (2 large) Peeled and Diced Sweet Potatoes
  • (1/2) Sweet Onion
  • (1) Butter Pie Crust
  • (2 tbs) Dried Parsley
  • (Salt) 2 tsp
  • (2 tsp) Ground Black Pepper
  • (1 tsp) Garlic Powder
  • (1/4 cups) Olive Oil
  • (1 cup) Fresh Spinach
  • (6 slices) Prosciutto (chopped)


  1. Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper. 
  2. Once your sweet potatoes and onion are peeled and diced, spread the mixture out on your sheet pan (you can use frozen sweet potatoes for a quicker result). Drizzle with olive oil, and season with salt and pepper. Lightly toss and put in the oven to roast for about 20 minutes. 
  3. Meanwhile, add your Fresh Eggs, heavy cream, and seasonings to a medium bowl and whisk until combined. Set aside. 
  4. After your sweet potato mixture is cooked through and cooled, roll out your pie crust (I used a simple homemade all butter pie crust recipe, but frozen works just as well) and place into the pie pan. 
  5. Now it's time to assemble your quiche. Add in the sweet potato mixture first, then the shredded gouda cheese and half of the goat cheese, next the prosciutto, then spinach. Pour the egg mixture and then top with remaining goat cheese. 
  6. Place in the oven once again (I like to place my pie pan on a cookie sheet in case of any leakage) and bake for 45-50 minutes, or until center is set. 
  7. Slice once the quiche is cooled and serve!
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