Kale & Egg Quiche with Sweet Potato “Crust”

As seen on Greatist (see #15)

Kale and Sweet Potato Quiche-5 I’m calling it now: New go-to.

Bagel Bake, you have some gluten-free competition for “favorite brunch dish.” Graham Cracker Granola, you are lucky that you are also considered a snack, so you are not in jeopardy of being bumped for now.

This recipe was located and selected by AWP for our most recent Cooking Club (Hostess: AWP; Theme: Go Green; Date: 03.29.15). I saw “sweet potato” and “spinach” in the title of the recipe on the list she sent around: Yum; intrigued. But I also saw “crusted” and “quiche.” Two flaky thumbs down. I was torn. Love sweet potatoes, love spinach; but the other two words made me think of a dry and flaky dough, and extra calories and fat. I am just not a crusted quiche person.

Review of the recipe, however, revealed that there was no crust in the traditional sense. {Hence the quotation marks in the title of this post. See what I did there? “Crust.” Boom. It’s not really a crust!} I was also really skeptical of the sweet potato shell/(“crust”) – how would that work? Would it bake enough to slice through easily? Would it overbake and become crispy? Wouldn’t pouring eggs onto it be a terrible idea, with egg seeping through the crevices and sticking to the pan? I selected the recipe and decided to find out!

Kale and Sweet Potato Quiche-3

Negative.

I have never billed myself as a food scientist, and that lack of certification continues with this recipe. I don’t know how it works, but it does, perfectly, each time I have made this recipe. The original recipe called for 6 small sweet potatoes – that would make a much thicker crust, which maybe you prefer, but which I don’t find necessary for this dish. The thin layer of sweet potato, and somehow the egg, actually give the quiche a sweet flavor, and more of it may be too much.

The most recent time I made this quiche, the sweet potatoes shrank and separated just a bit more than I would have liked. When I poured in the egg mixture, some did seep under the potatoes. I was totally surprised (and delighted) to find that it didn’t stick to the pan, and peeled off easily with a spatula. Who knew.

Some light internet research further revealed that quiches can have crusts or be crustless. They are defined by an egg-cream (or egg-milk) custard, with veggies, cheese, and/or meat mixed in. There is no milk or cream in this recipe, but after extensive discussion with consultant NP, we decided that this recipe should indeed be billed a quiche (but that “crust” should be in quotation marks). It was honestly a 10-minute, substantive discussion. This recipe was that deserving of our attention. It’s so good.

Kale and Sweet Potato Quiche-2

You can use any vegetables or cheese that you have on-hand for this recipe. You can add meat too, if you want! Crumbled sweet Italian turkey sausage would taste great in this dish, and would make it a bit more substantial (= heavier). The onion, kale, and broccoli that I used, when cooked, filled a large sauce pan, which I estimate at about 2.5 cups of (cooked) veggies. I reduced the amount of cheese in the original recipe, and replaced some whole eggs with egg whites. You could probably reduce the cheese a bit more (although the goat cheese had such a great flavor, so I would not omit it!). If you have herbs on hand like chives or dill, snip away! Add a teaspoon or two.

5.0 from 3 reviews
Kale and Egg Quiche with Sweet Potato "Crust"
 
Prep time
Cook time
Total time
 
Make this on the weekend and enjoy for weekday breakfasts (if it lasts!), or serve at a potluck or brunch. Adjust the veggies and cheeses to your tastes!
Author:
Recipe type: Brunch, Breakfast
Serves: 9" quiche
Ingredients
  • 2 medium to large sweet potatoes
  • half of a sweet onion
  • 6 stalks of lacinato kale
  • 1 small crown of broccoli
  • 2 cloves of garlic
  • 2 extra large eggs and 2 extra large egg whites
  • 1 T miso {optional}
  • .75 c shredded mozzarella
  • big spoonful of goat cheese
  • kosher salt and freshly-ground pepper
Instructions
  1. Heat the oven to 400.
  2. Peel the sweet potatoes, and using a food processor's slicing disc or a mandolin, slice as thinly as possible.
  3. In a glass pie dish, lay the sweet potatoes out in a circular pattern. Overlap the pieces so when it bakes and they shrink a little, they are still overlapping. You may not use all of the potato.
  4. Bake the sweet potato "crust" for 15 minutes at 400.
  5. After 15 minutes, remove the pan from the oven, and lower the heat to 375.
  6. But let's not get ahead of ourselves; while the potatoes are baking, prepare the filling.
  7. Chop or dice the onion into small pieces, slice the kale into very thin strips, chop the broccoli, and slice the garlic.
  8. Heat a large saute pan over medium-high heat, and when it's warm, coat with a bit of extra virgin olive oil. When the oil is warm, add the onion, and cook until it starts to brown. Add the broccoli and kale, and cook until they are bright green and tender, and the moisture has cooked out of the vegetables. Add the garlic and cook until light brown and fragrant.
  9. In a large bowl, whisk the eggs. Add the miso and cheeses, crumbling the goat cheese as you add it. Stir in the veggie mix, and stir to distribute the eggs throughout.
  10. Pour the mix into the sweet potato crust and smooth it out to ensure it is evenly distributed.
  11. Bake for 30 minutes, or until the eggs are set (test if they are set by pressing down on the top of the quiche with a wooden spoon. No egg should leak out when you apply pressure).
Notes
When planning portion size, base it on the egg serving. The two extra large eggs and two extra large egg whites in this recipe are roughly equivalent to 4 large eggs, so one quarter of the quiche would be one egg. With some fruit, that's probably a good serving for one person (and a quiche would serve 4 people). If you are bringing it to a brunch or potluck where there will be other dishes, people will probably take a smaller serving size, and one quiche would serve 8 people.

Kale and Sweet Potato Quiche-4

Adapted from: http://www.fourteenforty365.com/2014/04/weekend-meal-prep.html?m=1

Comments

  1. Carol says

    I’ve never been a quiche fan, but this is amazing! I made it with 6 extra large egg whites and it was delicious. Thank you for sharing.

  2. Kaitlyn says

    I’m making this for Mother’s Day! Question: will the “crust” be fairly soft? My mom can’t do crunchy right now after surgery.

    Also, do you think it would work in a 9 x 12, maybe with 6 eggs instead of 4? I’m adding sausage too…

    Thanks for the recipe!

    • says

      Kaitlyn,
      This is a great option for Mother’s Day! Yes, the “crust” is very soft. Like baked sweet potatoes, not like crispy oven-roasted potatoes or crispy hash browns. The very tips of the sweet potato exposed to the heat may crisp up a bit, but she can cut those right off – or if you are using the 9 x 12 you mentioned, she can just have an inside piece.
      I have never tried it in a 9 x 12, I always use round, for the “quiche” effect – I just make 2 sometimes when I need more. But yes, I’m sure adding eggs would work well. I have several other recipes that are egg bakes in 9 x 12 pans, and they usually need quite a few eggs. It all depends how much other good stuff goes in there. You can’t go wrong though – it will just be eggier or less eggy! Both will be delicious.
      I hope you love it!
      Becky

      • Kaitlyn says

        Thanks Becky, it turned out perfectly! I used broccoli, spinach, bell peppers, sausage and 6 eggs… and we all went back for seconds! :) Awesome recipe.

  3. juanna says

    I just made this with butternut squash instead of sweet potato and it was the best thing ever. Did not use cheese, took 5 eggs plus 1/2 cup almond milk, with a whole head of kale, onions and garlic to fill a 9″ pie dish – brilliant recipe, SO GOOD! thank you!

    • says

      That sounds great! So did you just slice the butternut squash thinly? Did you use a mandolin? Butternut squash can be so difficult to handle! So glad you enjoyed it, thanks for letting me know.

  4. says

    Great recipe..no goat cheese! Daiya cheese instead it is made out of tapioca!
    I would add nitrate free bacon next time and crack a couple of quail eggs on top!
    Delicious! It looks pretty too!

  5. Michelle says

    Great recipe and yes you can do without cheese :) I made it once last week and one is going in the oven right now. I just increase the eggs. Thanks!!

    • says

      I have never tried it sans fromage, but I have baked eggs before, so I bet it would work. Yes I would add another egg, and I would just keep an eye on it as it is baking, in case the time varies greatly. Let me know how it goes, please!

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