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Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 4 votes

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

Servings: 4 -6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 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


  • 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!