Sweet Potato and Chard Gratin

Published on: April 24, 2020

  • 3 tablespoons red palm, divided
  • 2 medium onions, thinly sliced
  • 2 tablespoons minced rosemary
  • sea salt and freshly ground black pepper
  • 1 bunch Swiss chard, de-stemmed and chopped
  • 3 cloves garlic, thinly sliced
  • ¼ cup shallots, minced
  • 1 tablespoon minced fresh sage
  • 1/8 teaspoon chipotle powder
  • 1 clove garlic, halved
  • 2 pounds sweet potatoes, peeled and cut into 1/8-inch slices
  • 1 cup shredded Gruyere cheese
  • ½ cup grated Parmesan cheese
  • sea salt and freshly ground black pepper

This is a quiche you can feel great about … the crust uses red palm oil (hello antioxidants) for a pliable, golden dough and flaky crust filled with fresh spring veggies.

Preheat oven to 375.

Mix flour with ½ teaspoon salt in a bowl. Add ¼ cup of red palm oil a teaspoon at a time, mixing with your hands until the mixture looks like sand. Add water slowly (you may not use it all) until the mixture comes together to form a smooth ball. The dough should be slightly tacky, but not dry or sticky. Set dough aside while making the filling.

Heat remaining 2 tablespoons red palm oil in a large sauté pan over medium-high heat. Swirl oil around the pan and add the mushrooms, leeks and thyme. Toss to coat and cook for 12-15 minutes, until nearly all liquid is gone from the pan. Add the garlic, season with salt and pepper to taste and sauté another 2 minutes, until garlic is fragrant and vegetables are just gilded with color. Remove pan from heat.

Let vegetables cool while rolling out the dough to a 10-inch circle with a lightly floured rolling pin. Transfer to line a 9-inch pie pan. Trim the excess dough and crimp the edge. Spoon the vegetable mixture into the crust.

Whisk the eggs and half-and-half together in a bowl, season with salt and pepper, and pour over the top of the vegetables. Top with cheese.

Transfer quiche to the oven and cook for 40 minutes, until filling is set in the center.

Serves 8

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