Sweet Potato Quiche with Kale and Oyster Mushrooms by @simonauscher

2h

4 servings

🥔

400 g

Sweet potato

🥚

1 egg + 100 g

Egg

🧀

280 g

Cheese

🌾

60 g

Whole oat flour

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🥬

400 g

Kale

🍄

300 g

Oyster mushrooms

🥚

3

Egg white

🧀

200 g

Cottage cheese

🫙

0.3 g

Nutmeg

  1. Preheat

    Preheat the oven to 180°C (350°F).

  2. Cut
    • sweet potato flesh

    Cut the sweet potato lengthwise into halves.

  3. Place
    • sweet potato flesh

    Place the sweet potato halves flesh-side down on the baking sheet.

  4. Roast
    • sweet potato flesh

    Roast the sweet potato for 30 to 40 minutes until the flesh is very tender.

  5. Scoop
    • sweet potato flesh

    Scoop 400 g of cooked sweet potato flesh into a mixing bowl.

  6. Mash
    • sweet potato flesh

    Mash the sweet potato flesh until smooth.

  7. Add
    • egg
    • whole oat flour
    • Sweet potato

    Add 1 egg and 60 g of whole oat flour to the mashed sweet potato.

  8. Add
    • grated cheese
    • salt

    Add 80 g of grated cheese and lightly season with salt and black pepper.

  9. Mix

    Mix the crust dough until evenly combined.

  10. Press
    • Sweet potato

    Press the sweet potato dough into the 24 cm tart pan and raise it slightly up the sides.

  11. Bake

    Bake the crust for 25 minutes until firm.

  12. Slice
    • oyster mushrooms

    Slice 300 g of oyster mushrooms.

  13. Chop
    • kale

    Remove the tough kale stems and roughly chop the kale leaves.

  14. Sauté
    • oyster mushrooms

    Sauté the sliced oyster mushrooms in a large skillet until golden brown.

  15. Add
    • kale

    Add the kale to the skillet and cook for 2 to 3 minutes until wilted.

  16. Whisk
    • egg
    • egg white

    Whisk 3 eggs and 3 egg whites in a clean mixing bowl.

  17. Mix
    • cottage cheese
    • grated cheese

    Mix in 200 g of cottage cheese and the remaining 100 g of grated cheese.

  18. Season
    • salt
    • Egg
    • Egg white

    Season the egg mixture with salt and ground nutmeg.

  19. Spread
    • oyster mushrooms
    • kale

    Spread the sautéed oyster mushrooms and kale over the baked crust.

  20. Pour
    • egg
    • egg white
    • cottage cheese

    Pour the egg and cottage cheese mixture over the vegetables.

  21. Bake

    Bake the quiche for 25 minutes until set and golden brown.

  22. Slice

    Rest the quiche for 5 minutes before slicing and serving.

Sweet Potato Quiche with Kale and Oyster Mushrooms by @simonauscher

2h

4 servings

🥔

400 g

Sweet potato

🥚

1 egg + 100 g

Egg

🧀

280 g

Cheese

🌾

60 g

Whole oat flour

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🥬

400 g

Kale

🍄

300 g

Oyster mushrooms

🥚

3

Egg white

🧀

200 g

Cottage cheese

🫙

0.3 g

Nutmeg

Preparation Steps

  1. Step 1/22

    Preheat the oven to 180°C (350°F).

  2. Step 2/22

    Cut the sweet potato lengthwise into halves.

    🥔sweet potato flesh
    🔪knife
    🪵cutting board

  3. Step 3/22

    Place the sweet potato halves flesh-side down on the baking sheet.

    🥔sweet potato flesh
    🍳baking sheet

  4. Step 4/22

    Roast the sweet potato for 30 to 40 minutes until the flesh is very tender.

    🥔sweet potato flesh
    🍳baking sheet

  5. Step 5/22

    Scoop 400 g of cooked sweet potato flesh into a mixing bowl.

    🥔sweet potato flesh
    🥄spoon
    🥣mixing bowl

  6. Step 6/22

    Mash the sweet potato flesh until smooth.

    🥔sweet potato flesh
    🍴fork
    🥣mixing bowl

  7. Step 7/22

    Add 1 egg and 60 g of whole oat flour to the mashed sweet potato.

    🥚egg
    🌾whole oat flour
    🥣mixing bowl

  8. Step 8/22

    Add 80 g of grated cheese and lightly season with salt and black pepper.

    🧀grated cheese
    🧂salt
    ⚫black pepper
    🥣mixing bowl

  9. Step 9/22

    Mix the crust dough until evenly combined.

    🥄spatula
    🥣mixing bowl

  10. Step 10/22

    Press the sweet potato dough into the 24 cm tart pan and raise it slightly up the sides.

    🍰24 cm tart pan
    🥄spatula

  11. Step 11/22

    Bake the crust for 25 minutes until firm.

    🍰24 cm tart pan

  12. Step 12/22

    Slice 300 g of oyster mushrooms.

    🍄oyster mushrooms
    🔪knife
    🪵cutting board

  13. Step 13/22

    Remove the tough kale stems and roughly chop the kale leaves.

    🥬kale
    🔪knife
    🪵cutting board

  14. Step 14/22

    Sauté the sliced oyster mushrooms in a large skillet until golden brown.

    🍄oyster mushrooms
    🍳large skillet
    🥄spatula

  15. Step 15/22

    Add the kale to the skillet and cook for 2 to 3 minutes until wilted.

    🥬kale
    🍳large skillet
    🥄spatula

  16. Step 16/22

    Whisk 3 eggs and 3 egg whites in a clean mixing bowl.

    🥚egg
    🥚egg white
    🥣mixing bowl
    🥄whisk

  17. Step 17/22

    Mix in 200 g of cottage cheese and the remaining 100 g of grated cheese.

    🧀cottage cheese
    🧀grated cheese
    🥣mixing bowl
    🥄whisk

  18. Step 18/22

    Season the egg mixture with salt and ground nutmeg.

    🧂salt
    🫙ground nutmeg
    🥣mixing bowl
    🥄whisk

  19. Step 19/22

    Spread the sautéed oyster mushrooms and kale over the baked crust.

    🍄oyster mushrooms
    🥬kale
    🍰24 cm tart pan
    🥄spatula

  20. Step 20/22

    Pour the egg and cottage cheese mixture over the vegetables.

    🥚egg
    🥚egg white
    🧀cottage cheese
    🧀grated cheese
    🍰24 cm tart pan
    🥣mixing bowl

  21. Step 21/22

    Bake the quiche for 25 minutes until set and golden brown.

    🍰24 cm tart pan

  22. Step 22/22

    Rest the quiche for 5 minutes before slicing and serving.

    🍰24 cm tart pan
    🔪knife

Composition

Ingredients

Types

Eggs, Dairy, Grains, Seasonings, Vegetables, Leafy Greens, Mushrooms

Ingredients

Sweet potato, Egg, Cheese, Whole oat flour, Salt, Pepper, Kale, Oyster mushrooms, Egg white, Cottage cheese, Nutmeg

Notes

Sweet potato (for the base), Egg (for the base, for the filling), Cheese (for the base, grated), Salt (lightly salted, for the base, for the filling), Kale (tough stems removed, leaves roughly chopped), Oyster mushrooms (sliced)

Allergens

Eggs, Milk, Gluten

Dietetics

Dietary regimen

Vegetarian, High Protein

Calories

480 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 43g, Dietary Fiber: 9g, Total Fat: 18g, Saturated Fat: 9g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 430mg, Potassium: 900mg, Iron: 3.8mg, Magnesium: 105mg, Phosphorus: 510mg, Sodium: 520mg

Vitamins

Vitamin A: 1600µg RAE, Vitamin C: 95mg, Vitamin K: 450µg, Vitamin B12: 1.4µg, Folate: 105µg DFE

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

22 steps

Equipments

Utensils

24 cm tart pan, baking sheet, mixing bowl, large skillet, knife, cutting board, spoon, fork, spatula, whisk

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Brunch, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Soft, Crisp-edged, Juicy

Flavors

Savory, Earthy, Sweet, Cheesy, Nutty, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat until hot throughout), freezer : 2 months (Wrap individual slices tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)