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.

KaleSweetPQuicheFeature - The House on Spring Ridge

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

Author: TaMara Sikes

Prep time:

Cook time:

Total time:

Serves: 6

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


  1. Prepare by dicing sweet potatoes, grating cheese, and chopping kale.
  2. Preheat oven to 350 degrees
  3. 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.
  4. 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.
  5. In a large bowl wisk together eggs and milk. Season with remaining salt and pepper
  6. Layer pie crust with kale, then sweet potatoes, and top with grated cheese.
  7. 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.
  8. 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!


KaleSweetPQuichePinterest - The House on Spring Ridge

I’d love to know, have you made quiche before?


Related posts:

A Healthier Pesto
6 Reasons to Eat Clean
Key Lime Coconut Popsicles

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge