Mer and I travel to spend time with family on the holidays, so its difficult to have traditions of our own. Our Yule/Christmas tradition (which sometimes happens on Yule, but almost never on Christmas) involves a screening of A Solstice Carol and anything we want for dinner. In past years, this has included cereal (I’m a huge fan of Marshmallow Mateys, and in fact prefer them to their brand-name counterpart), donuts, and bagels with lox and capers. This year, we were inspired by our local winter farmer’s market. The sweet potato came from Two Gander Farm in Oley, PA, the cheese was Alpine from Birchrun Hills, and the fresh eggs were from Turning Roots.
- Two unbaked pie crusts (pre-bought or use your favorite recipe)
- One large (2/3 lb) sweet potato
- 6 ounces prosciutto
- 6 ounces nutty cheese (Emmentaler or a strong Swiss will do nicely)
- 6 whole eggs
- 1 cup whole milk
- Salt and pepper to taste
Preheat oven to 350° F. Place pie pans on a cookie sheet and line with pie crusts.
Peel the potato and grate it using the largest hole of a box grater. Sprinkle grated potato in the bottom of the pie shells, dividing evenly. Grate the cheese and sprinkle on top of the potato. Slice the prosciutto finely and add to pies. Beat eggs well and add milk, salt, and pepper. Carefully and slowly pour egg mixture into pies, pressing ingredients as needed to eliminate bubbles.
Bake for 45 minutes, or until quiche is just firm to the touch. Serve hot with a dollop of sour cream or crème fraiche.