Swiss Chard and Sweet Potato Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Gluten-free, Dairy-free
Ingredients
  • 1 small-medium sweet potato, diced (about two cups)
  • 1½ tablespoons olive oil, divided
  • 1 medium yellow onion
  • 2 large swiss chard leaves, about 3 cups chopped
  • 2 roasted red peppers, diced (I used jarred, but can sub 1 fresh red pepper, diced and sautéed with the onion)
  • 7 eggs
  • ¼ cup almond milk, or milk of choice
  • 1 clove garlic, minced
  • ½ tsp. red chilli flakes
  • ½ tsp. salt
  • ½ tsp. black pepper
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Dice the sweet potato into ½ inch cubes, spread onto a parchment lined baking sheet, and toss with ½ tablespoon olive oil and a pinch of salt and pepper.
  3. Cook diced sweet potatoes in the oven for 30 minutes, giving them a toss half way through.
  4. Meanwhile, slice the onion into thin strips and place in a frying pan with 1 tablespoon olive oil over medium-low heat. Sprinkle with a pinch of salt and let cook, stirring occasionally for 30 minutes until they have turned a light caramel colour and are very soft.
  5. While the onions are cooking, wash and dry the swiss chard. Remove the rib from the leaves and discard. Chop the chard into small 1 inch pieces.
  6. When the onions have five minutes left to cook, add the swiss chard leaves to the pan with an additional pinch of salt and cook together for the remaining five minutes. The swish chard will wilt and reduce in size considerably.
  7. In a large mixing bowl, beat the eggs with almond milk (or any milk), minced garlic, chill flakes, salt, and pepper.
  8. Dice the roasted red peppers into small ¼ inch pieces and add them to the egg mix.
  9. Once potatoes are done cooking, reduce oven temperature to 350 degree Fahrenheit.
  10. Add the onions, swiss chard, and potatoes to the egg mixture and give it a light mix.
  11. Grease a deep 9-inch pie dish with oil, I used coconut oil.
  12. Poor in the egg mixture and bake at 350 degrees Fahrenheit for 40-45 minutes or until it is set.
  13. Remove from oven and let stand 5 minutes before serving.
Recipe by Insightful Bite at https://www.insightfulbite.com/swiss-chard-and-sweet-potato-quiche-gf-df/