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
- 9-inch Springform pan
- 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.
- 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.
- 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.
- 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.
- 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