Quiche is divine, but the crust can be time-consuming and high in saturated fat. In this recipe, we skip the pie crust and use sliced sweet potatoes to line the pie pan for a lightly sweet, tender container for the salty egg and kale filling.
The sweet potato crust adds some fiber and vitamin A while putting a fun twist on traditional quiche.
Kale egg white quiche with sweet potato crust
Active time: 25 minutes Total time: 1 hour
Ingredients
- 1 5-inch (13 cm) sweet potato, cut into 1/8-inch-thick rounds
- 2 tsp olive oil
- 1 yellow onion, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cups (84 g) kale, coarsely chopped
- 8 large egg whites
- 2 large eggs
- 1/4 cup (20 g) grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 6 teaspoons chipotle pepper sauce, or preferred hot sauce, to taste
Directions
- Preheat oven to 375ºF (190ºC).
- Spray a 9-inch deep-dish pie pan with oil, then place a single layer of sliced sweet potatoes in the pan, coating as best you can. There will be overlaps and gaps.
- Place a square of foil on top of the sweet potato and press it onto the surface of the slices, wrapping the foil around the edge of the pan. Bake for 20 minutes, until the slices are tender when pierced with a paring knife. Gently press down any slices that are not lying flat, then remove the foil. Leave to cool on a wire rack.
- Drizzle the olive oil into a large sauté pan and place over medium-high heat.
- Add the onion and thyme and stir, turning the heat down when it starts to sizzle. Cook for about 5 minutes until the onion is soft.
- Add the kale and stir for 4-5 minutes until the kale is soft and shriveled. Let cool.
- In a medium-sized bowl, whisk the egg whites and eggs, and when well mixed, whisk in the Parmesan and pepper.
- Add the cooled kale, fold the mixture together with a spatula. Scrape down the sweet potato crust and smooth the top.
- Bake for about 35 minutes, until a paring knife inserted into the center of the quiche comes out dry. Cool on a wire rack for 5 minutes before cutting into six cubes. Serve with hot sauce, optional.
Serves: 4 | Serving size: 1/4 quiche
Nutrition (per serving): Calories: 168; Total fat: 7g; Saturated fat: 2g; Monounsaturated fat: 3g; Polyunsaturated fat: 1g; Cholesterol: 108mg; Sodium: 335 mg; Carbohydrate: 13g; Dietary fiber: 3g; Sugar: 4g; Protein: 14g
Originally published June 30, 2020; Updated January 2026
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