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Vegetable Sweet Potato and Kale Quiche Recipe

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★★★★★

4.9 from 148 reviews

A delicious and vibrant vegetable quiche featuring roasted sweet potatoes, kale, shallots, and spiced with turmeric and nutmeg. This savory pie is enriched with creamy eggs, milk, heavy cream, and topped with crumbled feta cheese and fresh chives. Perfect for a hearty breakfast, brunch, or light dinner.

Ingredients

Scale

Vegetables

  • 2 cups peeled, diced sweet potatoes
  • 2 shallots, cut into thin rings
  • 1 cup kale, ripped into bite-sized pieces

Spices & Seasoning

  • 1 teaspoon ground turmeric
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon flaky sea salt
  • ¼ teaspoon black pepper

Oils & Fats

  • 1 tablespoon melted coconut oil, divided

Pie & Dairy

  • 1 store-bought, unbaked pie crust
  • 4 large eggs
  • ½ cup milk
  • ½ cup heavy cream
  • 1 cup crumbled feta cheese, divided

Garnish

  • 2 tablespoons chopped chives

Instructions

  1. Preheat and prepare vegetables: Preheat the oven to 400°F (200°C). In a bowl, toss the sweet potatoes, shallots, and about 2 teaspoons of melted coconut oil until evenly coated. Separately, drizzle the remaining coconut oil over the kale, massage the leaves thoroughly to distribute the oil, and set aside.
  2. Season and roast sweet potatoes: Sprinkle the turmeric, freshly grated nutmeg, flaky sea salt, and black pepper over the sweet potato and shallot mixture. Toss well to combine all flavors. Arrange the sweet potatoes and shallots in an even layer on a baking sheet and roast for 10 minutes.
  3. Continue roasting and bake kale: After 10 minutes, toss the sweet potatoes for even browning. Place the kale evenly on a cooling rack set over another baking sheet. Bake both the sweet potatoes and kale together for an additional 10 minutes until the vegetables are tender and kale is crisp. Remove from oven and allow to cool.
  4. Prepare pie crust and filling: Lower oven temperature to 350°F (175°C). Line a 9-inch pie plate with parchment paper and fit the unbaked pie crust inside. Prick the crust all over with a fork to prevent bubbling and set aside. In a mixing bowl, whisk together the eggs, milk, and heavy cream until smooth. Combine the roasted sweet potatoes, shallots, kale, and half of the crumbled feta cheese.
  5. Assemble the quiche: Spoon the vegetable and feta mixture evenly into the prepared pie crust. Carefully pour the egg and dairy mixture over the filling, ensuring it settles evenly. Sprinkle the remaining feta cheese on top for a flavorful crust.
  6. Bake the quiche: Place the quiche in the oven and bake for 45 to 55 minutes until the filling is just set and slightly golden around the edges. The center should be firm but lightly jiggly.
  7. Cool and garnish: Remove the quiche from the oven and let it cool for at least 15 minutes to allow the filling to fully set. Before serving, sprinkle the chopped chives over the top for a fresh, aromatic finish. Slice and enjoy warm or at room temperature.

Notes

  • Using store-bought pie crust saves time, but you can make your own for a homemade touch.
  • Allow the quiche to cool before slicing to prevent it from falling apart.
  • Kale can be swapped with spinach or Swiss chard based on availability or preference.
  • For a dairy-free version, substitute coconut milk and omit feta cheese or use a plant-based alternative.
  • Roasting the sweet potatoes and kale separately ensures they cook evenly and retain crisp texture.

Keywords: vegetable quiche, sweet potato quiche, kale quiche, feta cheese quiche, savory pie, baked quiche recipe, vegetarian quiche

Find it online: https://thedishspot.com/vegetable-sweet-potato-and-kale-quiche-recipe/