Kale and feta sweet potato rösti crust quiche

Skill level
Keen cook
Preparation Time
30 minutes
Cooking Time
1 hour
Serves 6
Main meal

Instead of a typical pastry crust, the base of this quiche is made with grated sweet potato, pressed into an oven dish and baked until crispy and magnificent.

Kale, chives and feta fill the centre, bathed in rich eggs and cream. Leftovers are delicious for brunch the next day too.

For the crust

  • Butter, for greasing
  • 2 large, sweet potatoes (750g)
  • 1 ½ teaspoons smoked paprika
  • Sea salt and freshly ground black pepper
  • 35g gluten free plain flour
  • 2 medium free-range eggs, separated and lightly whisked

For the filling

  • 3 medium free-range eggs
  • 150ml double cream
  • 30ml whole milk
  • Sea salt and freshly ground black pepper
  • Small bunch of chives, finely chopped
  • 125g feta cheese
  • 100g Cavolo Nero, stems removed and roughly chopped


  1. 1Preheat the oven to 180ºC / 160ºC fan / Gas mark 4. Butter a 24cm round oven dish generously.
  2. 2Grate the sweet potatoes using a box grater and place into a colander. Sprinkle over a ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can.
  3. 3Put the potatoes into a bowl and add the smoked paprika and season well. Add in the flour and 1 of the whisked eggs and mix really well to combine.
  4. 4Tip the potato mix into your prepared oven dish and press into the base and sides to make a crust, trying hard to plug any gaps. Place in the oven and bake for 30 minutes, or until golden.
  5. 5Remove the crust from the oven and brush with the second whisked egg. Place back into the oven for a few minutes to set.
  6. 6To make the filling, add the eggs, double cream and milk to a jug and whisk well to combine. Season well, then sprinkle in the chives. Pour the mixture into the sweet potato crust and crumble over the feta cheese.
  7. 7Nestle the Cavolo Nero in amongst the feta and place the uncooked quiche onto the middle shelf of your oven. Bake for 25 minutes, or until the centre has just a slight hint of a jiggle.
  8. 8Allow to rest and set up for 10 minutes before eating.