Kale And Egg Quiche With Sweet Potato Crust

• 2 sweet potatoes medium to large
• 1/2 sweet onion
• 6 stalks lacinato kale
• 1 broccoli small crown of
• 2 cloves garlic
• 2 extra-large eggs
• 1 tablespoon miso {optional}
• 3/4 cup shredded mozzarella
• goat cheese big spoonful of

1. Heat the oven to 400.
2. Peel the sweet potatoes, and using a food processor's slicing disc or a mandolin, slice as thinly as possible.
3. In a glass pie dish, lay the sweet potatoes out in a circular pattern. Overlap the pieces so when it bakes and they shrink a little, they are still overlapping. You may not use all of the potato.
4. Bake the sweet potato "crust" for 15 minutes at 400.
5. After 15 minutes, remove the pan from the oven, and lower the heat to 375.
6. But let's not get ahead of ourselves; while the potatoes are baking, prepare the filling.
7. Chop or dice the onion into small pieces, slice the kale into very thin strips, chop the broccoli, and slice the garlic.
8. Heat a large saute pan over medium-high heat, and when it's warm, coat with a bit of extra virgin olive oil. When the oil is warm, add the onion, and cook until it starts to brown. Add the broccoli and kale, and cook until they are bright green and tender, and the moisture has cooked out of the vegetables. Add the garlic and cook until light brown and fragrant.
9. In a large bowl, whisk the eggs. Add the miso and cheeses, crumbling the goat cheese as you add it. Stir in the veggie mix, and stir to distribute the eggs throughout.
10. Pour the mix into the sweet potato crust and smooth it out to ensure it is evenly distributed.
11. Bake for 35-40 minutes, or until the eggs are set.

sweet potatoes, sweet onion, lacinato kale, broccoli small crown of, garlic, eggs, miso optional, mozzarella, goat cheese

Taken from www.yummly.com/recipe/Kale-and-Egg-Quiche-with-Sweet-Potato-_Crust_-1115501 (may not work)