Why You’ll Love This Recipe
This quiche is a perfect balance of creamy and savory, with sweet potatoes' natural sweetness complementing the earthy kale. The warm spices of turmeric and nutmeg add depth, while the feta cheese brings a tangy finish. Easy to make and versatile enough to experiment with, this quiche is perfect for winter gatherings or a quick dinner on busy days.
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
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Toss the sweet potatoes, shallots, and about 2 teaspoons of coconut oil in a bowl. Drizzle the remaining coconut oil over the kale, massage well, and set aside.
- Roast Vegetables: Sprinkle the turmeric, nutmeg, salt, and pepper over the sweet potatoes and toss well. Arrange the sweet potatoes in an even layer on a baking sheet and bake for 10 minutes. Toss the sweet potatoes, and arrange the kale on a rack set over a baking sheet. Bake both for an additional 10 minutes. Remove from the oven and set aside to cool.
- Prepare the Pie Crust: Reduce the oven temperature to 350°F (175°C). Line a 9-inch pie plate with parchment paper and place the unbaked pie crust inside. Prick the crust with a fork and set aside.
- Make the Filling: In a bowl, whisk the eggs, milk, and cream. Toss the cooled vegetables with half of the feta, then fill the pie crust with the vegetable mixture. Pour the egg mixture over the vegetables and top with the remaining feta.
- Bake the Quiche: Bake for 45 to 55 minutes, until the center is just set. Allow the quiche to cool for at least 15 minutes before sprinkling with chives, slicing, and serving.
Servings and Timing
- Servings: 6-8
- Prep time: 20 minutes
- Cook time: 1 hour 20 minutes
- Total time: 1 hour 40 minutes
Variations
- Swap out kale for spinach or Swiss chard if you prefer a different green.
- Try using goat cheese or cheddar in place of feta for a different flavor.
- Add other vegetables like roasted carrots or butternut squash for extra color and taste.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual slices for about 1-2 minutes.
FAQs
1. Can I use a homemade pie crust for this recipe?
Yes, you can use a homemade pie crust if you prefer, though a store-bought crust saves time.
2. Can I freeze the quiche?
Yes, you can freeze the quiche after baking. Wrap it tightly and store in the freezer for up to 3 months. Reheat in the oven.
3. Can I make this quiche ahead of time?
Absolutely! You can prepare and bake the quiche in advance, then refrigerate it. Warm it up before serving.
4. Can I substitute the milk and cream with a dairy-free option?
Yes, substitute the milk and heavy cream with almond milk and coconut cream for a dairy-free quiche.
5. Can I add meat to this quiche?
Yes, cooked bacon, sausage, or ham can be added to the filling for a non-vegetarian version.
6. What if I don't like sweet potatoes?
You can substitute sweet potatoes with regular potatoes or butternut squash for a similar texture.
7. Can I use frozen kale?
Fresh kale is recommended for this recipe, but you can use frozen kale. Be sure to thaw and drain it thoroughly to remove excess moisture.
8. How do I know when the quiche is done?
The quiche is done when the center is set and a toothpick inserted into the middle comes out clean or with a few crumbs.
9. Can I use other spices in the quiche?
You can experiment with different spices, such as cumin, cinnamon, or paprika, to alter the flavor profile to your taste.
10. How can I make the quiche spicier?
Add a pinch of cayenne pepper or chili flakes to the filling for a spicy kick.
Conclusion
This Winter Vegetable Quiche with sweet potato and kale is a comforting and flavorful dish that's perfect for winter meals. It’s versatile, easy to make, and packed with delicious spices and tangy feta. Whether you serve it warm for dinner or chilled as a savory snack, this quiche will quickly become a favorite!
Vegetarian Winter Quiche
- Total Time: 1 hour 40 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This Winter Vegetable Quiche combines sweet potatoes and kale, creating a hearty and flavorful vegetarian dish. Infused with warming turmeric, nutmeg, and tangy feta cheese, this comforting quiche is perfect for winter gatherings or as a meal prep option. Its creamy texture and indulgent yet light flavors will quickly become a favorite.
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
- Preheat the Oven: Preheat the oven to 400°F (200°C). Toss the sweet potatoes, shallots, and 2 teaspoons of coconut oil in a bowl. Drizzle the remaining coconut oil over the kale, massage well, and set aside.
- Roast Vegetables: Sprinkle turmeric, nutmeg, salt, and pepper over sweet potatoes and toss. Arrange sweet potatoes in an even layer on a baking sheet and bake for 10 minutes. Toss the sweet potatoes and add kale to a rack over a baking sheet. Bake both for an additional 10 minutes. Remove from the oven and set aside.
- Prepare the Pie Crust: Reduce the oven temperature to 350°F (175°C). Line a 9-inch pie plate with parchment paper and place the unbaked pie crust inside. Prick the crust with a fork and set aside.
- Make the Filling: In a bowl, whisk together the eggs, milk, and cream. Toss cooled vegetables with half of the feta, then fill the pie crust with the vegetable mixture. Pour the egg mixture over the vegetables and top with the remaining feta.
- Bake the Quiche: Bake for 45-55 minutes until the center is set. Let the quiche cool for 15 minutes before garnishing with chives, slicing, and serving.
Notes
- Variations: Swap kale for spinach or Swiss chard. Try goat cheese or cheddar for a different flavor. Add roasted carrots or butternut squash for extra flavor.
- Storage/Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual slices for 1-2 minutes.
- Freezing: Freeze the baked quiche for up to 3 months. Thaw in the fridge and reheat in the oven.
- Prep Time: 20minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
