When the craziness of the week and weekend finally settles, you’ll find yourself curled up on the couch watching hours of your favorite movies and eating my spinach and artichoke dip. Oh, you don’t do that? Oh, maybe that’s just me. Sundays to me have always been about spending time with family and friends, collecting my thoughts from the week past and preparing my thoughts for the week ahead.
I remember when I was a little girl waking up to the smell of sautéed garlic and tomatoes coming together to make gravy for Sunday dinner. I also remember working my 6 hour shift at HomeGoods when I was in high school – yah, I worked at good old HomeGoods! Now most of my Sundays are spent testing and creating new recipes to share with all you wonderful people!
Sundays are whatever you want them to be. And this Sunday, you’re counter, side table, coffee table, dinning room table, or lap will be filled with my Kale and Mushroom Quiche with a Sweet Potato Layered Crust.
Kale and Mushroom Quiche with a Sweet Potato Layered Crust
Suggested tools: mandolin slicer & 9 inch round quiche pan
- 3 cups kale
- 1 cup mushrooms
- 3 cloves crushed garlic
- 2 teaspoons salt
- 2 teaspoons pepper
- 12 eggs
- 3 medium sized sweet potatoes
- 3 tablespoons of olive oil or coconut oil
- 1 tablespoon salt
- 1 tablespoon pepper
Preheat your oven to 350 degrees.
Use a mandolin slicer to thinly slice your sweet potatoes. If you don’t have a mandolin slicer, very carefully thinly slice your sweet potatoes with a sharp knife. Toss your sweet potatoes slices in a bowl with your olive oil, salt and pepper; make sure each slice is coated.
Now you’re ready to line your quiche pan. If your pan isn’t non-stick, lightly spray it with non-stick cooking spray. Start at the outside of the pan and layer each slice underneath each other as shown in the picture below.
Don’t worry if you’re layering doesn’t come out perfect, the most important part is that the whole bottom of the pan is covered.
Bake for 15 minutes.
While your crust is baking, start your filling.
In a sauté pan on medium heat, sauté together your kale, mushrooms, salt, pepper and garlic. Don’t let those 3 cups of kale scare you; it will shrink down.
In a mixing bowl, whisk together your 12 eggs.
When the kale is shrunk and the mushrooms are brown (about 10 minutes) transfer your vegetables into the mixing bowl.
Take your crust out of the oven. Pour the egg and vegetable mixture into the pan.
Bake for 35-40 minutes. Give the pan a giggle when it’s done, the middle shouldn’t move.