My husband and I are brunch people, hands down. Going out for a breakfast date is kind of our thang. We even went out for breakfast together on the day of our wedding, just the two of us, before all the crazy getting ready and picture taking began; it was cute. 🙂
We got married in Chicago, where I grew up, right by this breakfast place that I loved going to when I lived on the north side called, Nookies. The food really wasn’t anything outstandingly different or unique, it’s just consistently good brunch basics. What is really good is their rotating seasonal menu, and the Fall menu was by far my favourite! They had this Fall Frittata with swiss chard, sweet potatoes, pepper jack cheese, and some other delights I can’t remember, and I’d get it every time.
This quiche recipe is obviously an ode to that dish. It’s got a sweet, spicy, savoury taste from the sweet potatoes, chili flakes, and caramelized onions. I omitted any cheese to keep it dairy free, but if that’s not your thing, throw in some gouda or gruyere and you’ll be smiling. I also kept this gluten-free by skipping the crust, which you really don’t miss because it’s so flavourful.
This is a beautiful, healthy, dish that’s loaded with veggies and has a good dose of Omega-3s (more on the importance of those, here) and protein from the eggs, not to mention essential folic acid from the swiss chard and tons of vitamins and nutrients from the onions, sweet potatoes and red peppers. This is one quiche you can definitely feel good about eating and serving to your friends and family!
I also love having leftovers in the fridge for the week to heat up for a quick breakfast or lunch. Spice up your next brunch dish and make this instead of another ham and cheddar quiche and you’ll give everyone’s tastebuds a nice surprise! I hope you enjoy. And if you live in Chicago, let me know if that fall frittata is still making an appearance on the menu at Nookies!
- 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
- Preheat oven to 375 degrees Fahrenheit.
- 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.
- Cook diced sweet potatoes in the oven for 30 minutes, giving them a toss half way through.
- 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.
- 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.
- 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.
- In a large mixing bowl, beat the eggs with almond milk (or any milk), minced garlic, chill flakes, salt, and pepper.
- Dice the roasted red peppers into small ¼ inch pieces and add them to the egg mix.
- Once potatoes are done cooking, reduce oven temperature to 350 degree Fahrenheit.
- Add the onions, swiss chard, and potatoes to the egg mixture and give it a light mix.
- Grease a deep 9-inch pie dish with oil, I used coconut oil.
- Poor in the egg mixture and bake at 350 degrees Fahrenheit for 40-45 minutes or until it is set.
- Remove from oven and let stand 5 minutes before serving.