sweet potato & goat cheese quiche with caramelized onions and rosemary!

i tried a million and one ways to write a description for "The Quiche" and everything just falls short. its simply a masterpiece. i strongly urge you to drop whatever your doing and go make this quiche! like right now! please :) you wont be sorry. i promise

• 2 tablespoons extra virgin olive oil, divided
• 1 large or 2 small sweet potatoes (about 1 pound)
• 1/4 cup of brown sugar
• 3/4 teaspoon kosher salt, divided
• 1 large yellow onion, thinly sliced
• 4 large eggs
• 2/3 cup milk
• 1/4 teaspoon ground nutmeg
• 4 ounces goat cheese, crumbled
• 1 tablespoon fresh rosemary, chopped
• 1 frozen pie crust (or you can make your own)
• Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt and brown sugar. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees.
  In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside.
  Layer the sweet potatoes in the bottom of the pie crust, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. In a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet.
  Bake at 375 degrees F for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature.
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