Purple Sweet Potato and Kale Mini Crustless Quiches
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Serves: 2-3
Ingredients
  • 1 medium-small purple sweet potato, diced (about 4 oz)
  • Splash olive oil
  • 2 loose cups finely chopped kale
  • 2 garlic cloves, minced
  • 4 large eggs, beaten
  • ¼ cup each: cottage cheese and shredded cheddar cheese
  • 2 TBS milk of choice (I used unsweetened soy)
  • ¼ tsp each: salt and pepper
Instructions
  1. Preheat oven to 375 F.
  2. Combine the sweet potato and olive oil in a skillet. Cook until the potato is tender. Mix in kale and stir until just wilted. Remove from heat.
  3. In a large liquid measuring cup, whisk together the garlic, eggs, cottage cheese, cheddar, milk, salt and pepper.
  4. Divide the kale mixture among 6 silcone lined muffin cups. Pour the egg mixture over top so that it covers the vegetables below (the cups will be very full).
  5. Bake in the preheated oven for 12-15 minutes, or until set. The quiches will fluff up when baking, and then fall when cooling. Cool for 10 minutes before serving.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/purple-sweet-potato-and-kale-mini-crustless-quiches/