Sweet Potato & Kale Quiche
SWEET POTATO, KALE & BLACK BEAN QUICHE
We love a good quiche, who doesn’t? We love them even more when we don’t have to make the pastry! Go out and buy that stuff. I get mine at Heinen’s, they have such a great selection!
Now that we are headed into Fall, I tend to start looking at more sweet potatoes and those lovely gourds! I also love kale, and the best way I’ve found to cook it is flash boiled and then baked. This quiche has a ton of goodies and I can’t wait for you to try it!
This quiche goes great with a green pesto sauce on top!
SWEET POTATO, KALE & BLACK BEAN QUICHE RECIPE
Ingredients
1 sheet thawed puff pastry
6 large eggs
3/4 cup cashew yogurt ( I use Forager’s)
1 large sweet potato, diced
1 15oz can black beans
2 cups chopped kale, flash boiled 2 minutes, dried
1 bunch asparagus, chopped
1 tablespoon garam marsala
1 tablespoon tabasco sauce
1 tablespoon crushed red pepper
Salt and pepper, To Taste
1 teaspoon cumin
1 yellow onion, diced small
1 cup shredded monteray jack cheese
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons fresh thyme
1/2 cup halved cherry tomatoes
Instructions
Preheat oven to 375°F.
Lightly flour rolling pin and work surface rolling out the puff pastry to the 8" square dish pan. Make sure the pan is oiled or buttered.
Tear off any overhanging dough.
Meanwhile, in a large skillet, melt butter over medium-high heat with oil.
Add chopped sweet potatoes and cook for 10 minutes.
Mix in onions and all seasonings to the potatoes, cook for 10 more minutes.
Fold in the black beans.
In a medium bowl, whisk together eggs, cashew yogurt, cheese and tabasco.
Add the cooked mixture to the puff pastry lined dish.
Pour in half the egg and cream mixture over the cooked vegetables, then add the kale as the next layer.
Pour egg and cream mixture over the cooked vegetables, and bake until center of quiche is set. About 40-45 minutes.
Add a little more shredded cheese and sliced cherry/grape tomatoes to the top of each serving. Enjoy!
