Hello food and art lovers, I’m excited to share this recipe illustration from my cookbook This Better Pan Out! Every page is filled with delicious recipes and creative illustrations, perfect for those who love both flavor and art. If you’re working on a cookbook or magazine and need a food illustrator, I’d love to bring your recipes to life. I’m Anna Lena, and my business is all about making food beautiful.
Today we will bake a savory sweet potato quiche accompanied with a food illustration that sets the scene to perfecting this wholesome recipe.
Ingredients
5 tablespoons extra-virgin olive oil, plus more for pan
11⁄2 pounds sweet potatoes, peeled, cut into 1⁄2-inch or smaller pieces
salt
1 large onion, thinly sliced
1 small bunch curly kale, stems removed, torn into bite-size pieces
12 large eggs
4 ounces sharp cheddar, grated (about 1 cup)
1 cup whole-milk Greek yogurt
Freshly ground black pepper
Preparation
Heat up 2 tbsp. oil in a large nonstick skillet. Toss in those sweet potatoes, sprinkle some salt, and let them sizzle until they’re browned and just a hint undercooked, about 10–12 minutes. Transfer those tater treasures to the springform pan and let them cool. Don’t ditch the skillet; it’s got more to give!
Get cozy with your springform pan. Lightly oil up its sides. Now, use the back of a spoon to gently flatten the potatoes, packing them into the pan’s nooks and crannies. Preheat your oven to 300° – things are heating up! In the skillet (yep, the same one), let the remaining 3 Tbsp. oil work its magic over medium heat. Toss in the onion and let it soften, about 8–10 minutes. Add the kale in handfuls, stirring until it’s just softened but still has that kale charisma, 5–6 minutes. Grab a large bowl and whisk together the eggs, cheese, and yogurt. Season that mix with salt and pepper.
Your springform pan, sitting pretty on a parchment-lined baking sheet, is about to become the stage for the quiche spectacle. Top those potatoes with half of the kale and onions, then pour in the egg concoction. Gently press the rest of the kale and onions into the eggy mess. Slide the quiche into the oven and let it bake until the edges puff up and the top is set without any liquid egg showing, around 55–75 minutes.
Let the quiche cool before you start slicing into this savory masterpiece. Enjoy the sweet potato quiche you just made! :)
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