- Richard Costes
Leek and Kale Quiche with a Sweet Potato Crust
(Cooking for 2 - Adjust Accordingly)
TIPS:
You probably want a mandoline for sweet potato crust. It's one of my two favorite kitchen tools whenever I'm cooking veggies these days - allows for nice, even, clean cuts.
I used a springform pan - but I bet you could also make this in a small cast iron skillet.
This will keep in the fridge for about two days. I made this on a Saturday so I'd have a nice lunch ready for Sunday - which is always a busy day for me.
INGREDIENTS:
Crust:
nonstick spray
1 or 2 large sweet potatoes (sliced into 1/4 inch thick circles)
1/2 tablespoon of extra-virgin olive oil
Filling
1/2 tablespoon of extra-virgin olive oil
1 leek, halved and thinly sliced
1 small bunch of roughly chopped kale, ribs removed
Kosher salt and pepper
1/2 cup of grated gruyère cheese
3 large eggs
1/3 cup of heavy cream
1/8 teaspoon nutmeg
DIRECTIONS:
Crust:
Preheat oven to 375°
Skin and cut the sweet potatoes into thin circles.
Cut the larger slices in half.
Lay a layer of the smaller sweet potato rounds on the bottom of the pan.
Lay the large slices that you cut in half around the edge of the pan - rounded side up - they should come up roughly halfway the side.
Grease a sheet of alumnium foil and lay it over the slices - and fill it with dried beans to keep its shape while it bakes
Bake the crust until potatoes are lightly browned (roughly 20 minutes)
Filling:
While the crust is cooking, heat olive oil in skillet over medium heat
Add leeks and sauté until tender
Add kale in handfuls and sauté until wilted
Season with salt and pepper to your preference
Remove the crust from the oven and scatter half the cheese over the crust then add the leek/kale mix
In a bowl - whisk the eggs, half and half, and nutmeg and season with salt and pepper
Pour the egg mix over the greens in the crust.
Sprinkle the remaining cheese over the whole thing
Put the pan back in the oven and bake 30-35 minutes
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