A delightful and nutritious quiche packed with seasonal winter vegetables, perfect for cozy gatherings.

Scale

1 pre-made pie crust

1 cup of chopped kale

1 cup of diced sweet potatoes

1 cup of chopped leeks

½ cup of shredded cheese

4 large eggs

½ cup of milk or cream

Salt and pepper to taste

A pinch of nutmeg (optional)

Preheat your oven to 375°F (190°C).
Fit the pie crust into a 9-inch pie pan and prick the bottom with a fork. Bake for about 10 minutes until it starts to set.
In a medium skillet, sauté the leeks in olive oil for 5 minutes. Add sweet potatoes and cook for another 10 minutes, then stir in kale and season with salt, pepper, and nutmeg.
In a large bowl, whisk together eggs and milk until frothy. Fold in sautéed vegetables and half of the cheese.
Pour the mixture into the pre-baked crust, sprinkle remaining cheese on top, and bake for 30-35 minutes until set and golden brown.
Let the quiche cool for about 10 minutes before slicing.

For gluten-free, use a gluten-free pie crust. For lower cholesterol, substitute egg whites for whole eggs.

Keywords: quiche, winter vegetables, comfort food, healthy recipe, vegetarian