Crustless Kale Quiche and Sweet Potato Chips

I love leafy greens, especially in the Spring and Summer.  And while I couldn't do "kale only" meals (I need more variety!), I've taken on the challenge of incorporating more of this curly-leafed veggie into some dinner dishes.  

This crustless quiche is super delicious and super easy.  I love a traditional flaky butter crust (don't get me wrong), but this version is a bit quicker and healthier.  A simple blend of eggs, parmesan, kale, andouille sausage, and almond milk, this quiche makes for a great breakfast, lunch, and dinner.  And it keeps pretty well in the fridge, too. 

And if I haven't mentioned it before, I *love* sweet potatoes.  So what better to pair with this egg-based dinner than some homemade sweet potato chips?  For these, I made a salty & spicy "rub" to stand up against the andouille, but you could coat these in any spices you like, including cinnamon & sugar for a sweet treat.  Yum.  

Although kale is featured prominently in this non-pastry pie, it's made rich and spicy with the eggs and andouille.  On that note, here's Tom Waits' "Eggs and Sausage (In a Cadillac with Susan Michelson)" from his 1975 album Nighthawks at the Diner.  

Crustless Kale Quiche:

--3 large leaves of kale, stems/center veins removed

--9 large eggs

--1 link andouille sausage

--1/3 c. unsweetened, unflavored almond milk (you could also use soy or any other dairy milk, including half & half for a richer taste)

--1/4 c. parmesan cheese, plus some for dusting

--1 tbsp. salt

--2 tsp. pepper

--1 tbsp. extra virgin olive oil

--a few sprays of extra virgin olive oil

Preheat oven to 375 degrees F.

In a food processor, pulse kale, eggs, andouille, milk, parmesan, salt, pepper, and 1 tbsp. olive oil.  Pulse until chopped and combined.  Spray olive oil into a 9" pie dish and pour egg mixture in.  Bake in top rack for approx. 50 minutes, or until center has set.  For the last 5 minutes of baking, sprinkle additional parmesan on top of the quiche.  Remove from oven and allow to cool before slicing.

Sweet Potato Chips:

--1 large sweet potato

--1 tbsp. extra virgin olive oil

--1 tbsp. salt

--1 tbsp. paprika

--1 tsp. ground coriander

Preheat oven to 375 degrees F.

Wash the sweet potato well.  I like to leave the skin on mine, but if you don't, remove it before slicing.  Using a mandoline (or a sharp knife), slice the sweet potato into very thin "chips."  Place chips in a bowl and coat in olive oil and spice mix.  On a baking sheet lined with parchment paper, arrange chips in a single layer (don't allow them to overlap--they won't get crispy!).  Bake for 10 minutes on a lower rack, and then move to the top rack for another 10 minutes for the chips to crisp.  Remove and serve.  (If you have extra chips, store in an airtight container.)