Kale and Egg Quiche with Sweet Potato "Crust"
Recipe type: Brunch, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9" quiche
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!
  • 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
  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).
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.
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2015/04/11/kale-and-egg-quiche-with-sweet-potato-crust/