Bon Appétit Simple Quiche with Sweet Potato Crust

The other week I received the most wonderful and unexpected gifts from Anne in the mail. She had seen some cake pans and thought of me and sent them along with a delicious loaf of Lopez Island bread. I savored the loaf of bread for the entire next week, each day a slice with butter and jam and an image of the Pacific Northwest island and its evergreen trees from my little apartment in Brooklyn. And I set out thinking what should be the first thing to bake in my cake pans…after some thought it came to me, I could make not a cake but a crustless quiche that I had once made in a pie plate but called for a springform cake pan.

The recipe comes from Bon Appétit and Healthyish and a trip they took to The Topanga Living Cafe. It is a simple but delicious quiche filled with sautéd kale and onions, cheddar cheese, and a crust made from sweet potatoes!! Layered in a springform cake pan and then released it is a perfect marvel of scrumptiousness and seasonality. As I purchased my ingredients from my Brooklyn Farmers Market it made me recall some of the farms I visit on Lopez Island and realized how perfect this would be on their little magical island! In fact this recipe would be good just about anywhere.

 

You do not need the springform pan (although you do lose the impressive presentation of seeing the quiche stand alone when it is made in a pie plate). Regardless of how you make this quiche I encourage you to make this quiche and I will happily be making it for years to come in my new cake pans – Thank You Anne!
Love,
Ra
Ingredients:
5 tablespoons extra-virgin olive oil, divided, plus more for pan
1 1/2 pounds sweet potatoes, peeled, cut into 1/2 inch or smaller pieces
1 onion thinly sliced
1 small bunch of curly kale, stems removed, torn into bite-size pieces
12 large eggs
4 ounces sharp cheddar cheese, grated (approx 1 cup)
1 cup Greek yogurt
Salt & Pepper to taste

 

  • 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 slightly undercooked, 10–12 minutes. 
  • Transfer potatoes to springform pan and let cool; reserve skillet
  • Lightly coat sides of spring form pan with oil. Flatten potatoes slightly with the back of a spoon, packing into the seam where 2 parts of 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 softened but not limp, 5–6 minutes. Season with salt & pepper. 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. (This is important, I ignored this step and had a mess in my oven).
  • Top potatoes with kale and onions, then pour in 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 removing from springform pan and slicing. Enjoy!

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07 2018

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