Sweet-Potato Crust Quiche with Curly Kale


This simple-to-assemble gluten-free quiche keeps all the richness of the traditional dish and adds an appealing sweetness to the crust that will have your eager audience asking for another slice!

  • 5 tbs Extra-virgin olive oil, divided, plus more for pan
  • 1½ lbs Sweet potatoes (about 4 small), peeled, cut into ½-inch or smaller pieces
  • Kosher salt to taste
  • 1 Large onion, thinly sliced
  • 1 Small bunch curly kale, stems removed, torn into bite-size pieces
  • 12 Large eggs
  • 4 oz Sharp cheddar, grated (about 1 cup)
  • 1 cup Whole-milk Greek yogurt
  • Freshly ground black pepper to taste

Special equipment:

  • 9-inch Springform pan

  1. Heat 2 tablespoons oil in large skillet over medium heat. Add potatoes, salt them and cook 10-12 minutes — tossing occasionally until browned around the edges and just slightly undercooked. Transfer to springform pan and let cool.
  2. Coat sides of springform pan lightly with oil. Flatten potatoes a little with the back of a spoon, packing into the seam where the two parts of the pan meet.
  3. Preheat oven to 300˚. Heat remaining 3 tablespoons oil in skillet over medium heat. Cook onion, tossing occasionally, until softened; 8–10 minutes. Add kale a handful at a time and cook, stirring until softened but not limp; 5–6 minutes. Season with salt. Let cool slightly.
  4. Whisk eggs, cheese and yogurt together, season with salt and pepper. Set springform pan on a parchment or foil-lined rimmed baking sheet. Cover potatoes with half the kale and onions, then add in egg mixture. Gently press remaining kale and onions into surface of egg mixture.
  5. Bake until edges have puffed up slightly and top is set with no liquid egg remaining; 55–75 minutes. Let cool before slicing.

Serves 8 | Prep Time 1hr 45 min

Inspired by BonAppetit.com