Quiche with Gluten-Free Sweet Potato Crust
We love quiche, but it’s a little old-fashioned and stuffy, don’t you think? Enter this low-carb, gluten-free recipe for quiche with a sweet potato crust. Same eggy, cheesy deliciousness, but with a crispy crust made of sweet potato slices. Now it’s your chic, tasty (and good-for-you) go-to for breakfast, lunch or dinner.
2 large sweet potatoes, peeled and sliced into ¼-inch-thick rounds
1 tablespoon extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 leeks, halved and thinly sliced
1 large bunch kale, ribs removed and leaves roughly torn
Kosher salt and freshly ground black pepper
1 cup grated Emmentaler or Gruyère cheese, divided
5 large eggs
¾ cup half-and-half or heavy cream
¼ teaspoon ground nutmeg
1. Preheat the oven to 375°F. Lightly grease a 9-inch springform pan with nonstick spray.
2. Make the crust: In a medium bowl, toss the sweet potato rounds with the olive oil to coat. Cut some of the larger sweet potato pieces in half and arrange them around the side of the springform pan (rounded side facing up). The slices should come about halfway up the side of the pan. Arrange the remaining sweet potatoes in an even layer in the base of the pan. Grease a sheet of aluminum foil, mold it inside of the slices and fill it with pie weights or dried beans.
3. Bake the crust until the sweet potatoes are lightly browned, 18 to 20 minutes.
4. Make the filling: While the crust cooks, heat the olive oil in a large skillet over medium heat. Add the leeks and sauté until tender, about 4 minutes. Add the kale in handfuls and sauté until wilted, about 5 minutes. Season the mixture with salt and pepper.
5. Remove the crust from the oven and scatter half the cheese evenly over the crust. Spread the leek-kale mixture on top of the cheese.
6. In a medium bowl, whisk together the eggs, half-and-half and nutmeg; season with salt and pepper. Pour the custard over the greens in the prepared crust. Sprinkle the remaining cheese over the surface.
7. Transfer the pan back to the oven and bake until the custard is set around the edge, but appears slightly jiggly in the very center, 30 to 35 minutes. Serve immediately, or store in the fridge wrapped in plastic wrap for up to two days.