Go Back
+ servings
Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
Print Recipe
4.84 from 6 votes

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

A paleo and gluten-free quiche with a sweet potato crust.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Dominique

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

  • Preheat the oven to 400 degrees.
  • 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.
  • Bake the sweet potato crust for 20 minutes.
  • While the sweet potato crust is baking, put 1 tbs of olive oil onto a large frying pan over medium heat.
  • Put the the minced onion and garlic in the pan, mix them into the olive oil and let them cook 3 1/2 minutes.
  • 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.
  • Then, in a medium bowl, mix the eggs, coconut milk or cream, salt, pepper, and nutmeg together with a whisk.
  • Mix the zucchini and kale into the egg mixture and then pour the whole thing into the sweet potato crust.
  • Top the quiche with the sliced roma tomatoes. If you want, sprinkle with some dried rosemary.
  • Reduce the oven heat to 375 degrees.
  • Put the whole thing into the oven for 40 minutes. Let the quiche sit for 15 minutes. Slice and Enjoy!

Nutrition

Calories: 190kcal | Carbohydrates: 21g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 308mg | Potassium: 660mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13362IU | Vitamin C: 40mg | Calcium: 121mg | Iron: 2mg