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
Preheat oven to 375 F.
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.
In a large liquid measuring cup, whisk together the garlic, eggs, cottage cheese, cheddar, milk, salt and pepper.
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).
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/