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Quiche with Sweet Potato Crust
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This quiche is easy to make and works (and looks) best using a springform pan. I suppose it can also work using a deep dish pie crust pan, but I haven’t tried that. The best part of this dish is you can easily mix up the veggies you include, depending on what you have on hand. I bet you can also sub the sweet potato with butternut squash!
I would love to credit the source of this recipe, but I’ve had this recipe on regular rotation for so long, I don’t know where it came from!
Ingredients:
- 5 tablespoons extra-virgin olive oil, divided, plus more for pan
- 1½ pounds sweet potatoes (about 4 small), peeled, cut into ½-inch or smaller pieces
- Kosher salt
- 1 large onion, thinly sliced
- 1 small bunch curly kale, stems removed, torn into bite-size pieces
- 12 large eggs
- 4 ounces sharp cheddar, grated (about 1 cup)
- 1 cup whole-milk Greek yogurt
- Freshly ground black pepper
Special Equipment:
- 9" springform pan
Instructions:
- Lightly coat sides of pan with oil.
- Heat 2 tbsp. oil in a large nonstick skillet over medium. Add potatoes, season with salt, and cook, tossing occasionally, until well browned around the edges and just slightly undercooked, 10–12 minutes. Transfer potatoes to springform pan and let cool; reserve skillet.
- Flatten potatoes slightly with the back of a spoon, packing into the seam where the 2 parts of the springform pan meet.
- Preheat oven to 300°. Heat remaining 3 tbsp. oil in reserved skillet over medium. Cook onion, tossing occasionally, until softened but not browned, 8–10 minutes. Add kale a handful at a time and cook, stirring, until just softened but not limp, 5–6 minutes. Season with salt. Let cool slightly.
- Whisk eggs, cheese, and yogurt in a large bowl; season with salt and pepper. Set springform pan on a parchment- or foil-lined rimmed baking sheet. Top potatoes with half of kale and onions, then pour in egg mixture. Gently press remaining kale and onions into surface of egg mixture.
- Bake quiche until edges have puffed up slightly and top is just set with no liquid egg remaining, 55–75 minutes. Let cool before slicing. Store in fridge.