Crustless Sweet Potato, Goat Cheese, and Kale Quiche

I'm not exaggerating even a little bit when I say this was extremely delicious. I had leftover goat cheese from the party Friday night and a few sweet potatoes about to go bad so I Googled a recipe that uses both of these ingredients and came across this recipe. Quiche is one of my favorite meals to eat, it's easy and always yummy, so this looked like a winner to me. Theo really liked it too and said the saltiness from the goat cheese mixed well with the sweetness from the potatoes. This recipe calls for no crust but of course you could put it in a pie shell and bake according to directions. I was kind of happy to have a meal without bread for once and didn't even miss the crust!

Crustless Sweet Potato, Goat Cheese, and Kale Quiche

recipe adapted from

Ingredients

6 eggs

1 cup almond milk

2 cups raw kale, chopped 

1 large sweet potato or 2 small sweet potatoes, peeled and cut into 1/2 inch cubes

2 tablespoon olive oil

1 garlic clove, minced

pinch of red pepper flakes

4 oz goat cheese

salt and pepper to taste

Recipe

Preheat oven to 350 degrees.

Heat olive oil over medium heat, add garlic and saute for a couple of minutes. Add sweet potato cubes and saute for 10 minutes or until lightly brown and soft.

Add kale to sweet potatoes in pan, drizzle on some more olive oil and saute for 5 minutes. Kale should start to wilt. Season with salt, pepper and red pepper flakes.

In a medium bowl, beat eggs with milk, salt, and pepper.

Place kale and sweet potato mixture in the bottom of a deep pie dish, pour eggs on top, then crumble goat cheese all over.

Bake for 40 minutes until brown on top. 

Let it set for 10 minutes after removing from oven before cutting into slices.

Enjoy!