September Harvest Quiche

Today's supper started out with a search for "kale quiche" on Pinterest.
Among the many results, this particular one stood out above the rest:

Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF)

Of course, Mom & I usually don't leave recipes alone, but add or substitute something.
Which according to Dad no longer makes it following a recipe. But, I came up with
a solution, we create a "new variation" of an already great recipe,
I'll post it on my blog & it'll then be a recipe. The only problem with that theory is
that it didn't convince Dad's "traditional" taste buds to try something new and different.
Oh, well,  but hopefully some else will be inspired by our "September Harvest Quiche".
We had enough ingredients that we made 3 pie-plate sized quiches, but this recipe can be easily made smaller, or the extra quiches frozen for a quick meal some other day.

Crust:

 

 

 

 

6 long, narrow sweet potatoes, thinly sliced
        (we bought ours from Frog Pond, a open-air market in Bainbridge, NY)

Grease the pie plates, coat the sweet potatoes in olive oil & line the pie plate with a single layer. Preheat oven to 400* and cook for 20 minutes. Remove from oven & add other ingredients below.

Filling:

1 large zucchini squash, sliced & cubed - from our garden!
2 onions, cubed - from Frog Pond
any leftover sweet potatoes, cut into quarters
handful green beans, green peppers, broccoli and/or any other produce on hand
(we used a small handful of green beans & one small head of broccoli from our garden)
8 cups copped kale, wilted - freshly picked from our garden
2-3 cups roasted radishes (optional)
2-3 cups cooked quinoa







Egg & dairy:
5 duck or 6 chicken eggs (for 2 quiches)
 (we used our Muscovy duck eggs, as we don't need any more ducklings!)
milk - we used raw cow & goat milk, both from local farms
cheese - we used cheddar cheese and local goat's cheese




Bake at 375* for 40 minutes or until knives comes clean.