Introduction

This vegetable quiche is a vibrant, flavorful dish that combines sweet potatoes, kale, and creamy feta in a crisp pie crust. Perfect for breakfast, brunch, or a light dinner, it offers a comforting balance of savory spices and fresh ingredients.

The image shows a round quiche with one slice taken out, placed on a white scalloped ceramic dish on a white marbled surface. The quiche has a golden crust on the edge, with a yellow creamy egg filling mixed with green leafy vegetables, small orange chunks, and white cubes spread evenly on top, creating a colorful, textured look. The missing slice is on a white plate nearby, with some chopped green herbs sprinkled over both the quiche and the plate. Next to the dish is a small white bowl filled with finely chopped green herbs. A woman's hand with a fork is near the top left corner, resting on a red, white, and blue patterned cloth. The overall feeling is warm and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups peeled, diced sweet potatoes
2 shallots, cut into thin rings
1 tablespoon melted coconut oil, divided
1 cup kale, ripped into bite-sized pieces
1 teaspoon ground turmeric
¼ teaspoon freshly grated nutmeg
¼ teaspoon flaky sea salt
¼ teaspoon black pepper
1 store-bought, unbaked pie crust
4 large eggs
½ cup milk
½ cup heavy cream
1 cup crumbled feta cheese, divided
2 tablespoons chopped chives

Instructions

Step 1: Preheat the oven to 400°F. In a bowl, toss the sweet potatoes, shallots, and about 2 teaspoons of melted coconut oil together. Drizzle the remaining coconut oil over the kale, massage gently, and set it aside.
Step 2: Add the turmeric, nutmeg, salt, and pepper to the bowl with the sweet potatoes and shallots. Toss well to combine. Spread the sweet potatoes and shallots in an even layer on a baking sheet.
Step 3: Bake the sweet potato mixture for 10 minutes. Toss to promote even browning. Meanwhile, arrange the kale on a rack set over a baking sheet.
Step 4: Return both the baking sheet with sweet potatoes and the rack with kale to the oven. Bake for another 10 minutes. Remove from oven and allow to cool.
Step 5: Reduce the oven temperature to 350°F. Line a 9-inch pie plate with parchment paper, place the unbaked pie crust inside, and prick the bottom and sides with a fork. Set aside.
Step 6: In a bowl, whisk together the eggs, milk, and heavy cream until smooth.
Step 7: Mix the cooled sweet potato mixture and kale with half of the crumbled feta cheese. Pour the vegetable mixture evenly into the prepared pie crust.
Step 8: Pour the egg and cream mixture over the vegetables in the pie crust. Sprinkle the remaining feta cheese evenly on top.
Step 9: Bake the quiche for 45 to 55 minutes, until the filling is just set in the middle and slightly golden on top.
Step 10: Let the quiche cool for at least 15 minutes before sprinkling with chopped chives. Slice and serve warm.

Tips & Variations

Substitute kale with spinach or Swiss chard for a different leafy green flavor and texture.
Use goat cheese instead of feta for a creamier, tangier taste.
Add a pinch of smoked paprika or cayenne pepper to the filling for a subtle smoky heat.
If you prefer a gluten-free option, use a gluten-free pie crust or a crustless quiche method.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in a microwave or oven until warmed through. This quiche can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

How to Serve

A white dish holds a baked quiche with a golden crust, filled with a rich yellow egg base mixed with green leafy vegetables and small white cheese cubes scattered on top, showing a slightly browned texture from baking. One slice is cut out from the dish, revealing the layers inside with visible soft vegetables and cheese. Next to it, a white plate has a single slice of the quiche with some green herbs sprinkled on top. A small white bowl with chopped green herbs is placed above, and a woman's hand is visible holding a fork resting on a red, white, and blue cloth, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the quiche a day in advance, refrigerate it, and bake it just before serving. This makes it an easy option for entertaining or meal prep.

Can I use a homemade pie crust instead of store-bought?

Absolutely. A homemade pie crust works wonderfully and allows you to control ingredients. Just ensure it is unbaked and ready to fill before assembling your quiche.