Winter quiche with kale and sweet potato

 Ingredients

2 cups peeled, diced sweet potatoes

2 shallots, cut into thin rings

1 tbsp melted coconut oil, divided

1 cup kale, ripped into bite-sized pieces

1 tsp turmeric pdr

¼ tsp freshly grated nutmeg

¼ tsp flaky sea salt

¼ tsp black pepper pdr

1 store-bought, unbaked pie crust

4 large eggs

½ cup milk

½ cup heavy cream

1 cup crumbled feta cheese, divided

2 tbsp chopped chives

 

 

Method

Preheat the oven to 400 F. Toss the sweet potatoes, shallots and about 2 teaspoons of the coconut oil in a bowl. Drizzle the remaining coconut oil over the kale, massage well, and set aside.

 

Sprinkle the turmeric, nutmeg, salt and pepper into the bowl with the sweet potatoes, and toss well to combine. Arrange in an even layer on a baking sheet and bake 10 minutes. Toss the sweet potatoes to ensure even browning, and arrange the kale on a rack set over a baking sheet. Bake both the sweet potatoes and kale 10 more minutes. Remove from the oven and set aside to cool.

 

Reduce the oven temperature to 350 F. Line a 9-inch pie plate with parchment paper, and place the unbaked pie crust inside. Prick all over with a fork and set aside.

 

In a bowl, whisk the eggs, milk and cream. Toss the cooled vegetables together with half of the feta. Fill the pie crust with the vegetable mixture, then top with the egg mixture. Finish with the remaining feta.

 

Bake the quiche for 45 to 55 minutes, until just set in the middle Allow to cool for at least 15 minutes before sprinkling with chives, slicing, and serving.

 

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