Sweet Potato Quiche with Sausage and Spinach - Whole30/Paleo/GF/DF
/I did a takeover on the Whole30 Recipes Instagram feed in December, 2019, and this recipe received so much love! It’s a little more involved than my usual recipes (mainly because it uses a few more dishes and takes over an hour to cook), BUT I promise you it is worth it! If you’re looking for a grab-and-go breakfast option, or really want to impress your mother-in-law at your next family brunch, this recipe is for you! I wrote it to be made in 2, 6-count muffin tins, but you can easily make it in a 12 inch cast iron skillet by adjusting the cook time.
Sweet Potato Quiche With Sausage and Spinach:
Ingredients:
1.5 pounds sweet potatoes
1 pound #whole30 compatible breakfast sausage
12 eggs
1/2 cup bone broth
2 large handfuls of spinach
Salt and pepper to taste
Directions:
Preheat oven to 375F and grease two, 6-count muffin tins with coconut oil.
Peel and coarsely chop the sweet potatoes, then place in a food processor and pulse until finely diced.
Transfer the sweet potatoes to a large bowl, add TWO eggs, and stir until well combined.
Spoon the sweet potatoes into the muffin tins and press them to make a “crust” on the bottom and up the sides of each well.
Bake the crust for 15 minutes.
Meanwhile, brown the breakfast sausage in a skillet, and set aside.
Whisk the ten remaining eggs in a large bowl, add bone broth, and season with salt and pepper to taste.
When the crust is done, remove from the oven and drop the temperature down to 350F.
Place the spinach on top of the crusts, then spoon the sausage on top of the spinach.
Add the whisked eggs, and bake the quiches at 350F for 18-20 minutes, or until the eggs are set.
NOTES:
To make one big quiche in a cast iron skillet, cook the crust for 35 minutes at 375F and the quiche for 30 minutes at 350F.
Don’t have or cant eat sweet potatoes? substitute red or gold potatoes for the crust.