Hiya lovelies, how are we this Monday? I hope everyone’s mornings started off a little better than mine. Severus’ new favourite thing lately is jumping on top of the fridge from the ground. It is equally as impressive as it is annoying. Anyway, last night he had somehow opened the freezer door and by the time I had seen it this morning, all of the things in my freezer door had defrosted, and there was a giant puddle of water on the kitchen floor to clean up. It was quite the sight to wake up to on a Monday morning. Why Severus? WHY?
Aside from the rascal kitten incident, it’s been a good start to the week. Plus I’m really happy today because I’m posting my first recipe in weeks! I spoke last week in my What I Ate post about how being able to prepare some nourishing meals again just felt so good. And one of the meals I actually cooked up last week was this crustless quiche.
I baked it on the Sunday and we were able enjoy it for breakfast in the mornings for most of the week. It it was such a nice meal to start the day with! I simply cannot imagine having something cold like a smoothie or nice-cream bowls for breakfast right now (kudos to those out there still downing them – my body cringes at the thought of anything that cold). When it’s winter, my body craves warm foods and this quiche warmed up in the mornings with a slice of hot, buttered rye sourdough toast really just hit the spot!
It’s also nutritionally dense too, making it a really nourishing way to start the day. It has sweet potatoes for complex carbs (think long sustaining energy), and eggs and smoked salmon for both protein and good fats. The kale just adds some extra nutrients too – think B6, Vitamin C, Calcium, Magnesium etc.
As well as being warm, delicious and nutritionally dense, it was also a breeze to make. I simply sliced a large sweet potato (actually, I lie – I delegated this job to Jared, but you get the picture), and popped those into a pot of boiling water for 4 minutes which is just enough time to partially cook them! While they boiled away, I preheated the oven to 180 degrees, greased a quiche pan, tore my kale leaves up and whisked together 8 eggs, 1/4 cup cream, chopped parsley, salt, pepper and garlic powder. By the time the potatoes were done, I was ready to put it all together. I strained the potatoes, lined the bottom of my dish with them, added the torn up kale and smoked salmon and then poured over the egg mix.
After the egg mix settled and spread out evenly, I topped it with grated cheese and baked it for 35 minutes. I let it cool and then sliced it into eight slices, and packed them away in an airtight container in the fridge. Breakfast sorted for the next 4 days for 2 people! It’s a small portion, so I like to have a slice of rye toast with it which fills me up perfectly. You could also have this for lunch with a delicious salad for a more filling meal too.
If you try the recipe and decide you love it, please feel free to take a snap of it and tag me in it on Instagram or email me a pic if you don’t have Instagram! I’d love to share your photo on here!
Hope you have a wonderful Tuesday everyone and enjoy the recipe!
- 1 large sweet potato, peeled and sliced
- 1 small bunch of kale, stems removed and leaves roughly torn
- 150g smoked salmon slices
- 8 eggs*
- 1/4 cup cream
- 1/4 cup chopped parsley
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup grated tasty cheese
- Place a pot of water on the stove and bring to the boil.
- Add the sliced sweet potatoes and cook for 4 minutes.
- Strain the potato slices and set aside when done.
- Pre-heat the oven to 180 degrees celsius.
- Grease and/or line a quiche dish.
- Arrange the potato slices onto the bottom of the dish, then add salmon and the torn kale on top.
- Whisk together the eggs, cream, parsley, garlic powder, salt and pepper.
- Gently pour egg mix over the potato, salmon and kale and let it settle evenly around everything.
- Sprinkle over the grated cheese.
- Bake in the oven for 35 minutes, or until cheese is golden and the middle is set.
- Leave to cool slightly in the baking dish, before cutting into 8 slices and serving/packing.
- * Use free range, local and/or organic eggs whenever possible.