Like any good basic white girl, I'm a big fan of brunch. The thing is, it's a lot of work to make brunch food for just B and me. So when his parents came to visit us one weekend, it was a great excuse to make a delicious quiche - with a sweet potato crust.
It was a big hit. Filled with spicy sausage, sauteed spinach and cheese, it was divine. I took the leftovers to work for breakfast the next week, and it was just as good reheated as it was straight out of the oven.
And don't be alarmed by the sweet potato crust - it takes a little time to bake, but you could easily bake the crust ahead of time and make the quiche itself when you need it. Or you could make the entire thing ahead of time. You do you.
You can also add or subtract ingredients to suit your family's needs. I mean, really, you can put just about anything in a quiche - meat, vegetable, or cheese - and it'll be fine.
Does anyone else have a good go-to quiche recipe? If so, let me know in the comments below!
E & B
sausage quiche with sweet potato crustAn easy carb-free dish to wow at your next brunch. Serves 6-8
2 medium sweet potatoes (we only needed one)
1 teaspoon canola oil
1 bag baby spinach
1/2 pound breakfast sausage (we’re partial to Lowe’s Foods The Farmer’s Daughter)
1/2 cup heavy cream
red pepper flakes
salt and pepper to taste
6 large eggs
1/2 cup shredded cheddar cheese
Preheat oven to 350. Peel and slice sweet potatoes using a mandoline (or a knife, if you don’t have one)
Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Fill around the edges of the pie dish, all the way to the top. They shrink as they cook.
Once dish is filled, coat with cooking spray. Bake for 20 minutes.
Remove crust from oven and turn heat up to 375.
Cook the sausage until done; set aside. Saute spinach until slightly done. Set aside as well.
Mix together sausage, spinach, and rest of ingredients, making sure to beat the eggs well. Pour into the pie crust and sprinkle with more cheese, if desired.
Bake at 375 for 35 minutes. Let stand 5 minutes after removing from oven.
Recipe adapted fromCooking Light.