Hey y’all! I wanted to share this recipe for my go-to quiche with you guys. After I shared it in my workout group EVERYONE I’m not exaggerating here, literally everyone in the group wanted this recipe. If they liked it so much, I knew y’all would to, so here I am sharing one of my all time favorite recipes. I make this quiche a lot because I always have the ingredients on hand and I’m guessing you do to!
I eat kale and sweet potatoes together at least a couple of times of week. I love kale because duh, it’s good for you, but it is such a sturdy green. When cooked it still has great texture and bulk and I love that about it. I love the taste of kale too. It tastes really good to me just sauteed in a little evoo, salt, and red pepper flakes….something I can not say for spinach unfortunately.
I typically only eat sweet potatoes because they’re higher in fiber and lower in carbs than white potatoes. And sweet potatoes are another food that I love in simple form, like kale. I love spiced roasted sweet potatoes! Yum!
Kale & Sweet Potato Quiche
Recipe Type: Dinner
Quiche can be a hearty dinner option when filled with kale and sweet potatoes. Perfect for entertaining or Sunday dinner with the family.
- 5 cups, kale
- 2 cups, sweet potato, cubed
- 2 cups cheese, grated*
- 1 prepared pie crust
- 8 large eggs
- 2 tbsp coconut oil*
- 4 tsp salt
- 2 tsp pepper
- Prepare by dicing sweet potatoes, grating cheese, and chopping kale.
- Preheat oven to 350 degrees
- Sautee sweet potatoes in 1 tbsp of oil for 5 min over medium heat. Season with 1 tsp salt. Remove from pan and set aside.
- In the same pan add last tbsp of oil and saute kale until bright green and slightly wilted, approx 2-3 min. Season with 1 tsp salt. Set aside to cool.
- In a large bowl wisk together eggs and milk. Season with remaining salt and pepper
- Layer pie crust with kale, then sweet potatoes, and top with grated cheese.
- Carefully pour egg mixture into pie crust. Bake until top is golden brown and the center is firm to the touch, approximately 45-60 min.
- Allow quiche to cool 10 min before cutting.
I used to think quiche was this fancy dish that I could never make, but really it’s just egg pie. I love quiche because you can load it up with just about anything you want. Broccoli and cheese quiche is to die for! So is leek and mushroom. When I wanna splurge I’ll make a chicken cordon bleu version with diced chicken, cubed ham, and grated swiss. Skies the limit when it comes to quiche!
I’d love to know, have you made quiche before?