Monday, November 24, 2014

Crustless Quiche with Sweet Potato and Kale

Sweet potatoes and kale are just made for each other, in my opinion.  The contrast of the soft, sweet, orange spud with the toothsome, slightly bitter, dark-green kale is gorgeous, delicious, and nutritious.  I love baked sweet potatoes stuffed with sautéed kale and white beans, a couple of poached eggs with roasted sweet potatoes and sautéed kale for breakfast, and most recently, quiche loaded with cubes of sweet potato and ribbons of kale!  And what could be a more perfect contrast to the sweet and bitter notes in sweet potatoes and kale than tangy, creamy goat cheese?  I can't think of a better trio.

I decided to eighty-six the crust this go 'round, so I could enjoy a heartier portion with fewer calories. (Still a slave to MyFitnessPal.)  However, this quiche would also be delicious in your favorite homemade or store-bought pastry crust, and stands up especially well to the more robust flavors and textures found in a whole-wheat crust.  Enjoy!

Crustless Quiche with Sweet Potato and Kale
serves 4

1 small to medium sweet potato
1 cup finely chopped onion
1 bunch kale, stemmed and finely chopped
salt, pepper, ground nutmeg, and cayenne pepper
4 large eggs
3/4 cup half-and-half (whole milk works, too)
6 ounces goat cheese

1. Heat the oven to 425 degrees Fahrenheit.  Peel, cube, and dice the sweet potato.  Toss with a bit of olive oil or spray with cooking spray, season with salt and pepper, and roast the sweet potato on a parchment-lined baking sheet until tender and beginning to brown, about 20 minutes.  Cool.
2. Turn the oven temperature down to 375.  Grease and flour a pie plate.
3. Saute the onion in a bit of olive oil or cooking spray until the onion is translucent; add the kale and continue sautéing until the kale is tender and most of the water in the kale has cooked off.  Cool.
4. Whisk together the eggs, half and half, a hefty pinch of salt, a few cranks of freshly ground pepper, and dashes of nutmeg and cayenne.  Fold in the cooled sweet potato and kale-onion mixture.  Roughly crumble the goat cheese, and fold into the egg mixture.
5. Pour the quiche into the prepared pie plate and bake for about 40 minutes, or until completely set in the center and beginning to brown on top.  Let rest for 10 minutes before slicing and serving.

Quiche keeps well and reheats beautifully.

What are your favorite things to add to quiche?  I am always looking for new combinations to try!

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