Description
A delicious quiche filled with roasted sweet potatoes, kale, and cheese, perfect for brunch or any meal.
Ingredients
Scale
- 1 9-inch pre-made refrigerated pie crust
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 small onion, diced
- 2 cups fresh kale, stems removed and chopped
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/2 cup shredded Gruyère or sharp cheddar cheese
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and lightly browned. Remove and let cool slightly. Reduce oven temperature to 375°F (190°C).
- While the sweet potato roasts, heat a drizzle of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the chopped kale and a pinch of salt. Cook, stirring occasionally, until the kale has wilted, about 3-4 minutes. Remove from heat.
- Roll out the pie crust and press it into a 9-inch pie or tart dish. Crimp the edges as desired.
- In a large bowl, whisk together the eggs, half-and-half, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- Scatter the roasted sweet potato and the kale-onion mixture evenly over the bottom of the pie crust.
- Sprinkle the shredded cheese over the vegetables.
- Carefully pour the egg mixture over the fillings.
- Place the quiche on a baking sheet (to catch any drips) and bake at 375°F (190°C) for 40-45 minutes, or until the center is set and the top is golden brown.
- Let the quiche cool for at least 10-15 minutes before slicing and serving.
Notes
- This quiche can be enjoyed warm or at room temperature.
- Feel free to substitute the cheese with your favorite variety.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg