Sweet Potato Crust Quiche with Ham, Kale, and Gruyere Cheese
Looking for a new favorite for your family’s Christmas brunch? Give the basic, same old quiche dish a wintery (and gluten free) update with this crispy crust made of sweet potato slices. You get the same cheesy deliciousness thanks to the 6 month aged Gruyere and a subtle herbal notes with the uncured roasted ham coated in rosemary.
2 large sweet potatoes, peeled and sliced into ¼-inch-thick rounds
1 tablespoon olive oil
2 tablespoons olive oil
2 leeks, thinly sliced
1 large bunch kale, chopped
Salt and freshly ground black pepper
1 cup grated Gruyère cheese, divided, such as Le Gruyere AOP 6 month aged
2/3 cup chopped fully cooked ham, such as Rosmarino Over Roasted Ham
5 large eggs
¾ cup or heavy cream
¼ teaspoon ground nutmeg
- Preheat the oven to 375°F. Lightly grease a 9-inch springform pan with nonstick spray.
- MAKE THE CRUST: In a medium bowl, toss the sweet potato rounds with the olive oil to coat. Cut some of the larger sweet potato pieces in half and arrange them around the side of the springform pan (rounded side facing up). The slices should come about halfway up the side of the pan. Arrange the remaining sweet potatoes in an even layer in the base of the pan. Grease a sheet of aluminum foil, mold it inside of the slices and fill it with pie weights or dried beans.
- Bake the crust until the sweet potatoes are lightly browned, 18 to 20 minutes.
- MAKE THE FILLING: While the crust cooks, heat the olive oil in a large skillet over medium heat. Add the leeks and sauté until tender, about 4 minutes. Add the kale in handfuls and sauté until wilted, about 5 minutes. Season the mixture with salt and pepper.
- Remove the crust from the oven and scatter half the cheese evenly over the crust. Evenly distribute the chopped ham. Spread the leek-kale mixture on top.
- In a medium bowl, whisk together the eggs, half-and-half and nutmeg; season with salt and pepper. Pour the custard over the greens in the prepared crust. Sprinkle the remaining cheese over the surface.
- Transfer the pan back to the oven and bake until the custard is set around the edge, but appears slightly jiggly in the very center, 30 to 35 minutes. Serve immediately, or store in the fridge wrapped in plastic wrap for up to two days.
Make in advance and freeze for an easy weekend breakfast! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through.