Friends, it has been a busy fall as usual (busy but good), and I have not been posting as often as I like to. Today I have a great fall recipe for you to try, purple sweet potato and kale mini crustless quiches, and there will be many more recipes coming once winter break has started!
So, more about quiches!
Quiches are supposed to be more custard-like than a fritatta or egg bake because they have more dairy in them. I love adding cottage cheese for a portion of my dairy because it adds a boost of protein. The little chunks also create air pockets when baking, so this recipe will yield a light and fluffy quiche.
The quiches rise quite a lot while baking in the oven, but they will also fall just as much. In the end, they will be just about as big as they started when you pour them into the cups. Therefore, I like to fill the cups all the way to the top so these mini quiches are nice and full.
Being mini, these quiches are easy to serve to a crowd for a delicious fall brunch, or provide on-the-go breakfast or snack options for those who like to get going early or those who will sleep in. You could even individualize them for picky eaters at your table.
Variations to the Purple Sweet Potato and Kale Mini Crustless Quiches recipe:
- If you can’t find purple sweet potato, regular orange ones will work just fine. I had a huge crop of purples from the garden this year, and the purple color is gorgeous as well.
- These can be baked in a non-stick muffin tin without the silcon liners, but I did find that they stuck to the pan some. Experiment at your own risk!
- Freeze any leftovers! This recipe freezes well. I throw them frozen into my lunchbox and find that they are ready to eat by lunchtime!
- Double the recipe if you want to feed the whole family or have leftovers!
- 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
- 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.
