When Sam was two years old we (he and I) lived with my Granny.  We lived with her for about 2 years.  It just doesn’t seem like that long ago! But, Sam is 17 now!  I won’t mention Granny’s and my age!

While we were living with Granny she did 99% of everything! She cooked for us, cleaned up after us, and basically raised Sam for those two years!  I was kind of a screw ball then!  I was working and school but I also played a lot!  I’ll never be able to pay her back for all she did for Sam and me.  But, I’m positive I’ll have the opportunity to pay it forward to my own kids and maybe even their kids.

Tow of my favorite meals granny made often were crustless quiche and roasted root vegetables.  Whenever she made either of these we almost always ended up eating them up in one sitting!

I bought two yams about a week ago.  They were sitting on my counter mocking me daily.  “You’ll never come up with anything to to do with us, you’re just going to waste us!” I finally thought about Granny’s crustless quiche.  I modified it quite a bit, but the basic concept remained.  Her’s always contained whatever leftover veggies and cheese that were sitting around in the fridge along with some Bisquick, milk, and eggs.  

I love making traditionally sweet foods savory and traditionally savory foods sweet.  And I love these fall colors! 

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Yam Kale and Goat Cheese Crustless Quiche

Ingredients

• 18.5 oz. 2 large yams peeled and grated or shaved
• ~4 cups water
• 4 Tbsp. white wine vinegar
• 8 oz. fresh kale and/or spinach wilted and chopped
• ½ cup. quinoa flour
• 6 oz. toasted coconut milk
• 3 egg whites + 1 whole egg
• 2 tsp. kosher salt
• 1 Tbsp. Ras El Hanout Trader Joes Spice Route Experiences (or your favorite unsalted, savory spice mixture)
• 4 oz. crumbled goat cheese
• coconut oil cooking spray

Instructions

1. Preheat your oven to 350°F.
2. Coat a large deep dish pie pan with the cooking spray.
3. Pour the water and vinegar into a large bowl. Add the yams after they have been peeled and shaved (this is to prevent discoloration).
4. You can store the shredded yams up to 24 hrs. in the water and vinegar (do-ahead).
5. When you are ready drain the yams and pat dry with a paper towel.
6. Transfer the yams to a large mixing bowl.
7. Add the wilted and chopped kale and/or spinach to the yams. (I wilted my kale/spinach in the microwave on high for ~2 minutes)
8. Toss the yam mixture with the quinoa flour until coated.
9. In a blender or shaker bottle combine the coconut milk, the egg whites and egg, the salt, and the Ras El Hanout. Shake or blend until well combined.
10. Pour the wet mixture over the yam mixture and stir until combined.
11. Stir in the goat cheese.
12. Transfer entire mixture to your oiled pie pan. Press down (with your hands) on the yams so they are not sticking too far above the liquid and are uniform.
13. Bake, uncovered, for 60 to 80 minutes. Check after 60 minutes for browning and yam doneness.
14. Let quiche rest outside the oven for at least 5 minutes.
15. Makes 4 to 6 servings.

NUTRITION INFORMATION