Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF)

Grain-free, Dairy-free

Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

Whoever came up with the idea of using sweet potatoes to make a quiche crust is a genius. A genius that has changed my life.

I went from eating quiche about once a year to becoming a quiche making machine! I’ve made two just in this past week alone. And one of them (this Zucchini and Kale Quiche with a Sweet Potato Crust) was so delicious, and added such lovely warmth to my meal, that I had to share.Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

I originally wanted to make a quiche with spinach in it or something more along the lines of Quiche Lorraine.

But I decided to switch it up and use kale instead because kale has more protein and more vitamin C (it has 4x more vitamin C than spinach!).

I then added some zucchini to the quiche to enhance the flavor and to incorporate more green vegetables.

And… to be honest, I wanted to play with my vegetable grater and I happened to have an extra zucchini in the fridge. haha

Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

Next, I topped the quiche with one roma tomato to make it pretty… it really adds a provençal feel, doesn’t it?

Note: if you love baked tomatoes, you can add more inside the batter of the quiche as well.

Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

Lastly, I wanted to keep this quiche strictly paleo, so I didn’t add any goat cheese to the batter.

If you want to add goat cheese, though, go ahead!

Goat cheese is easier to digest than cow’s milk cheeses and many consider goat’s milk to be “primal” and cleaner than cow’s milk.

I recently added some to my Carrot, Broccoli, Pine Nut and Goat Cheese Quiche and my mouth was in heaven!

Either way, you can’t lose.

Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

This Zucchini and Kale Quiche with a Sweet Potato Crust is satisfying, refreshing, tasty, and it will be the star of any kitchen table. Why?

Looking at it makes you feel like you are in Provence.

Which is kind of awesome because it may be winter outside, but it will be Provence in your kitchen!

You can eat this quiche for breakfast, lunch, or dinner. Add a side salad if you are eating it for lunch or dinner. 🙂

Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

5 from 3 votes
Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
Print
Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 4 -6
Author: Dominique | Perchance to Cook
Ingredients
  • 2 medium sweet potatoes , peeled and sliced thin
  • 1 Tbs olive oil
  • 1/3 cup of minced yellow onion , (this was 1/4 of a large yellow onion for me)
  • 1 Tbs minced garlic , (this was 3 cloves of garlic for me)
  • 2 cups of shredded zucchini (this was 1 large zucchini for me)
  • 2 cups of chopped kale (this was from 4 large kale leaves), make sure to remove the stem
  • 1/4 cup canned coconut milk or coconut cream (I like Goldenstar and Savoy because they don't have any preservatives)
  • 5 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground nutmeg
  • 1 roma tomato , sliced
  • optional- a sprinkle of dried rosemary
Instructions
  1. Preheat the oven to 400 degrees.
  2. Lay out the sliced sweet potatoes in a pie dish in a crust-like fashion. Brush some olive oil onto the sweet potato slices with a silicone basting brush.
  3. Bake the sweet potato crust for 20 minutes.
  4. While the sweet potato crust is baking, put 1 tbs of olive oil onto a large frying pan over medium heat.
  5. Put the the minced onion and garlic in the pan, mix them into the olive oil and let them cook 3 1/2 minutes.
  6. Add the shredded zucchini and kale to the pan, mix them into the onions and then let it all cook for 4 minutes, stirring every so often. Set the veggies aside.
  7. Then, in a medium bowl, mix the eggs, coconut milk or cream, salt, pepper, and nutmeg together with a whisk.
  8. Mix the zucchini and kale into the egg mixture and then pour the whole thing into the sweet potato crust.
  9. Top the quiche with the sliced roma tomatoes. If you want, sprinkle with some dried rosemary.
  10. Reduce the oven heat to 375 degrees.
  11. Put the whole thing into the oven for 40 minutes. Let the quiche sit for 15 minutes. Slice and Enjoy!

 

13 comments

  1. I’m in love with the health-ified version of my favorite breakfast! I can’t wait to try this! 🙂

    1. Thank you!! You’ll have to let me know how it turns out 🙂

  2. […] really love making sweet potato crusts, and attempted to make them here, but I found that it was really complicated getting the sweet […]

  3. Absolutely loved it! Didn’t change a thing. A new favorite, thank you!

    1. perchancetocook

      That makes me happy to hear! 🙂

  4. After we harvested our garden, we decided to make quiches for supper. I searched on Pinterest for “kale quiches”, and yours was among the ones that caught my eye. Yours was one of the simpler ones to follow, and it so inspired us that we ended up adding more vegetables for a delicious supper. Thank you for the inspiration!

    1. I’m happy to hear it! 🙂 Thanks so much for the comment. Any way to add more vegetables is great in my book 🙂

  5. I just made this and it is amazing! I used white sweet potatoes and sprinkled the top with fresh basil ribbons and nutritional yeast. I’m not even a big quiche fan but this is fantastic!

    1. perchancetocook

      So glad you enjoyed it! 🙂 Adding nutritional yeast sounds like a great idea; I’ll have to try it!

  6. Looking forward to making this. Was looking to make something out of an extra zucchini and sweet potatoes and keep it paleo. Thanks for sharing!

    1. Great! It’s one of my brunch favorites 🙂

  7. Any tips for making this ahead of time? I’ll be transporting it to a brunch that’s an hour away. I was thinking I’d bake it at home and then reheat it in the oven once I get there. Thoughts??

    1. Great for brunch! 🙂 You could make this the day before, let it cool, put it in the fridge, and then reheat it at the brunch location. Or, you could make it that morning, leave it uncovered during the drive (if possible), so no condensation forms underneath the covering and then reheat it there.

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