“Wallace Station started out as a deli and bakery (BraveTart cookbook author and blogger Stella Parks was its first pastry chef), but the restaurant outgrew its small kitchen’s capacity to bake. In 2011, we opened the Midway Bakery, which has earned a reputation for delicious muffins, jumbo cookies, pies, brownies, cakes, and quiche, all baked from scratch with as many local ingredients as possible. Midway Bakery staffer Justin Traugott created this vegetarian quiche. It is a nice change from the typical vegetarian quiche, which usually features spinach, broccoli, or mushrooms. We love to use sweet potatoes in both sweet and savory dishes, especially roasted.” —Ouita Michel in her new cookbook, Just a Few Miles South. Read our interview with Michel here.
Food & Drink
Roasted Sweet Potato, Gruyère, and Caramelized Onion Quiche
This recipe from Ouita Michel’s kitchen takes advantage of a sweet potato bumper crop
photo: Jacqueline Stofsick | FOOD STYLING: DACEY SIVEWRIGHT
Roasted Sweet Potato, Gruyère, and Caramelized Onion Quiche (Yield: 6–8 servings)
1 Midway Bakery All-Butter Pie Crust (ingredients below)
1 medium sweet potato (about 9 oz.), peeled
1 tbsp. canola oil
Kosher salt to taste
Freshly ground black pepper to taste
1 tbsp. unsalted butter
½ sweet onion, thinly sliced
1–2 tbsp. white wine for deglazing
1 cup (4 oz.) shredded Gruyère cheese
6 large eggs
1 cup half-and-half
¼ tsp. iodized salt
¼ tsp. freshly ground black pepper
Pinch cayenne pepper (optional)
For the crust:
1 cup all-purpose flour
¼ tsp. iodized salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
½ tsp. cider vinegar
2½–4 tbsp. cold whole milk
Make the pie crust: Add flour and salt to a food processor and pulse several times to combine. Add butter and pulse until it is broken into very small pieces and the mixture resembles coarse meal. Add vinegar and then slowly pour in milk, pulsing until the dough comes together. Remove from the processor and knead on a floured surface several times. Pat into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes before using. Once it is chilled, place the dough in a 9-inch deep-dish pie plate, fold extra pastry over the edges, and flute. Freeze at least 15 minutes.
Preheat oven to 400°F. Cut sweet potato into slices ¼-inch thick. Toss with canola oil and season with salt and pepper. Turn out onto a baking sheet and bake 20 minutes, until fork tender. Set aside to cool.
While the sweet potato is baking, heat a small skillet over medium-high heat. Add butter to melt, then add sliced onion. Season lightly with salt and pepper and sauté, stirring often. Once onions begin to brown, reduce heat and cook until dark golden brown. Deglaze the pan with white wine and stir until wine has evaporated. Remove from heat and set aside to cool.
Reduce oven to 350°F.
Cover the bottom of the frozen pie crust with sweet potatoes, then layer on caramelized onions and Gruyère. Set aside.
In a small bowl, whisk together eggs, half-and-half, salt, pepper, and cayenne, if desired. Pour over ingredients in pie crust.
Place the quiche on a parchment-lined baking sheet and bake 50–55 minutes, until the filling is completely set and does not jiggle. Remove from the oven and rest at room temperature 20 minutes before serving, so the slices will cut cleanly.
Recipe excerpted with permission from Just a Few Miles South by Ouita Michel, published by Fireside Industries
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