When I saw this recipe, I immediately knew I had to make it. It combines a bunch of my favorite things including eggs, sweet potato, and kale.
Normally on a weekday night, I’m less apt to try a complicated recipe. I throw quinoa in a pot, steam some vegetables over it, and call it a day.
This quiche is a little complicated to make but it’s DEFINITELY worth it. Now that I’m thinking about it, it actually doesn’t feel like a lot of work while you’re doing it because it doesn’t require multiple steps at once.
Everything is sequential: You make your sweet potato crust (which comes together very quickly if you have a food processor), you sauté onions and kale, and then you make your egg filling. Pop the pan in the oven and about an hour later, you’ll have a fluffy, flavorful quiche with perfectly cooked eggs. I don’t know about you, but that’s one of my versions of heaven.
My favorite part about this recipe is the sweet potato crust. I was a little skeptical about how it would turn out but I needn’t have feared. It’s soft, sweet, and slightly smoky, the perfect base for the quiche. It pairs well with the caramelized onions and soft kale on top.
ANYWAY. I would highly recommend making this quiche as soon as possible. It will feed you for a week and you won’t get sick of eating it. It’s also deceptively impressive so you can bring it to a dinner party or a potluck if you’re looking for a dish to make.
Here’s a song that reminds me of this quiche. My mom got Alexa for Hanukkah and so my sisters and I spent our holidays yelling at her to play music. Sometimes she has a mind of her own and plays whatever she wants. That’s how I discovered this song.
Kale and Caramelized Onion Quiche with Sweet Potato Crust
5 Tbsp extra-virgin olive oil, divided, plus more for pan
1½ pounds sweet potatoes (about 4 small), grated
1 large yellow onion, thinly sliced
1 small bunch curly kale, stems removed, torn into bite-size pieces
12 large eggs
4 ounces mild or sharp cheddar, grated (about 1 cup)
1 cup nonfat Greek yogurt
ground black pepper and salt
*You will need a 9-inch springform pan, prepared with cooking spray
Preheat the oven to 300 degrees F.
Heat 2 Tbsp of olive oil in a large nonstick skillet over medium high heat. Add the grated sweet potatoes, sprinkle on some salt, and cook, tossing occasionally, until they’re browned around the edges and slightly undercooked, about 10-12 minutes.
Transfer the sweet potatoes to a prepared 9-inch springform pan and pan down with the back of a wooden spoon. You want the potatoes to form a base layer. Make sure you pat them into the crease where the springform pan comes together.
In another large nonstick skillet, add 3 Tbsp olive oil and heat over medium heat. Add the sliced onion and cook, flipping every once in a while, until they start becoming caramelized and slightly brown. Add the kale in handfuls, stirring with the onions until it’s just wilted and bright green.
Make the egg batter by whisking the eggs, cheddar cheese, and Greek yogurt together in a large bowl. Whisk in a couple pinches of salt and pepper.
To assemble the quiche, place half the onion/kale mixture over the sweet potatoes. Pour the egg mixture on top and then carefully press the remaining kale and onion mixture on the surface.
Bake until the quiche has puffed up and there is no runny egg mixture visible on top. This will take about an hour but start checking the oven around 50 minutes. Enjoy!