I worked in the textile industry for a skinny minute, if you can believe it.
I’ve had A LOT of jobs in my life. I like variety, spice, and ultimately, my own schedule.
In any case, as I wrote fabric descriptions of color and design for this company, I really came to enjoy the “chevron” pattern. I always knew what a chevron looked like – but wasn’t quite sure of the label (sort of like houndstooth).
In any case, whether the pieces be decoded for a decorative pie or a lemon zest scented quiche crust with a creamy lemon, thyme, fontina filling and three different varieties of sweet potatoes, chevron is a gorgeous thing.
Lemon Thyme Fontina Three Sweet Potato Quiche
Crust:
6 Tbs. ice cold butter, cubed into 1″ pieces
1 1/2 cups all purpose flour
1 large egg
1 Tbs. vinegar
zest of 1 lemon
2-3 Tbs. ice water
Combine all the ingredients in the large bowl of a food processor (except for the water). Pulse until crumbly. Add a touch of water and continue to pulse and add water until the mixture becomes beady.
Transfer to parchment paper and form into a dough mound.
Top with another layer of parchment paper and roll out into a circle, large enough for a 9″ pie plate. Transfer to the pie plate, folding under and fluting the edges. Chill for 30-60 minutes.
Preheat oven to 425 degrees.
Lemon Thyme Fontina Three Sweet Potato Filling:
2 Tbs. butter
1 large purple sweet potato, peeled and chopped into 1-2″ lengths
1 large garnet sweet potato, peeled and chopped into 1-2″ lengths
1 large white sweet potato, peeled and chopped into 1-2″ lengths
sea salt and pepper
12 oz. fontina cheese, grated
6 large eggs
1/2 cup cream
juice of 1 fresh lemon
2 Tbs. fresh thyme
Melt the butter in a large pot over medium heat. Add the sweet potatoes, along with sea salt and pepper and sauté and stir until golden brown. Cover and continue to cook until the potatoes begin to soften. Stir in some fresh thyme. Remove from heat.
In a large bowl, whisk together the eggs, cream, cheese, more salt and pepper, and lemon juice.
Pour the egg mixture into the prepared quiche crust and then go to town, creating a chevron pattern with the potatoes on top of the egg filling.
Bake for about 30 minutes, until brown and bubbling.
Sprinkle with the remaining thyme and allow to cool before slicing.
