Sausage & Sage Quiche with Sweet Potato Crust

Grain Free. Gluten Free. Dairy Free Version. Soy Free. Paleo. Low Carb. Super Easy & Delicous

The sweet potatoes in this dish make an excellent alternative to the traditional flour based pie crust...they provide a sweet taste to match the savory flavors of sausage and sage. Sweet potatoes are loaded with immune boosting antioxidants and make a great friendly carbohydrate choice because they work to stabilize your blood sugar and keep you feeling fuller longer compared to flour or white potatoes. Check out our blog, Health Benefits of Sweet Potatoes, to learn more and grab some other dishes that feature sweet potatoes. 

This quiche comes together in under 15 minutes hands-on time and makes for both a great casual breakfast or fancy brunch dish. Big winner in my household and with our guests!

Sausage & Sage Quiche with Sweet Potato Crust (PRINT RECIPE) 
Serves 6

Ingredients:
½ tablespoon coconut oil
1 small to medium sweet potato, peeled
½ pound organic chicken breakfast sausage, thinly sliced if precooked or casings removed & crumbled if raw
1 teaspoon chopped fresh sage (rosemary also works lovely here)
9 organic, pastured eggs
3 tablespoons whole milk (or non-dairy milk)
2 tablespoons gruyere cheese, grated (optional)
½ teaspoon sea salt
¼ teaspoon ground pepper

Directions:

1. Preheat the oven to 350°F.
2. Spread a very thin layer of coconut oil around the bottom and sides of a 9-inch pie plate.
3. Using a mandolin or a sharp knife, thinly slice the potato into 1⁄8-inch-thick disks.
4. Arrange the sweet potatoes in a concentric pattern, slightly overlapping them so they completely cover the bottom of the pie plate. You can also slice disks into half moon shapes and place them around and slightly up the sides of the pie plate.
5. Spread the sausage in a thin layer over the potatoes, trying to cover the entire surface of the pie plate.
6. Sprinkle evenly with sage and cheese (if using). 
7. Place the eggs, milk, salt, and pepper in a bowl and whisk vigorously.
8. Pour the beaten egg mixture into the pie dish and gently press down any sausage bits that float up.
9. Bake for 25 to 30 minutes, or until the center is set and the eggs have puffed up.

Time Saving Tips:
You can also do steps 2 through 6 ahead of time, cover and refrigerate.  Then add the egg-milk mixture in the morning and pop it into the oven to bake for an easy breakfast or brunch option. This quiche keeps very well in the fridge for up to 4 days and can be reheated for a nice lunch or snack.

PRINT GLUTEN FREE VERSION
PRINT GLUTEN & DAIRY FREE VERSION

Hope you enjoy this as much as we do!
~Billie