Sweet Potato Crust Quiche

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This recipe was one of the first ones I made when I started my blog. Andy and I were a few months into marriage, and I had recently perfectly the art of making quiche so I was trying every variation of it. While the standard quiche with a flaky, delicious crust is hard to beat, this sweet potato crust version is a close second.

 
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While I still have many, many things to learn when it comes to the world of food photography, looking back at the original pics from this recipe make me realize just how far I’ve come. Long gone are the horribly lit images snapped in our old apartment where the kitchen got zero natural light.

 
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I remade this quiche a few weeks ago when I was looking for a quick and tasty breakfast to make on Sunday that could easily be packaged to take in to work each day. Since it’s loaded with veggies, this recipe was perfect for keeping me full until lunch without worrying about my blood sugar crashing. The golden, crispy top of this quiche is my favorite part. Even with having to slice the sweet potato to make the crust, this quiche recipe is incredibly easy and full of flavor.

 
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Sweet Potato Crust Quiche

  • 1 large sweet potato, thinly sliced (I used my Inspiralizer to help speed up this step)

  • 1/2 lb. ground sausage

  • 1/2 onion, diced

  • 1/2 red pepper, diced

  • 2 handfuls spinach

  • 6 eggs

  • 1/4 c. milk of choice

  • 1 tsp. garlic powder

  • 1 tsp. red pepper flakes

  • salt and pepper to taste

  • 1/2 c. feta cheese

  1. Preheat the oven to 400 degrees and spray the inside of your pie dish.

  2. Line the bottom and the sides of your pie dish with the sweet potato slices, making sure to overlap the pieces. Place in the oven for 15 minutes.

  3. While your crust bakes, cook your sausage. in a skillet over medium-high heat. Once cooked through, lay on a plate lined with paper towels to drain any excess fat.

  4. Add your onions, peppers and spinach to your skillet and saute until softened.

  5. Remove your pie dish from the oven. Spoon in the sausage to the dish and top with the veggies.

  6. In a separate bowl, whisk your eggs, milk, garlic powder, red pepper flakes, and salt and pepper. Pour over the veggies and sausage.

  7. Crumble your feta over top of the eggs and return the dish to the oven. Bake for an additional 30 minutes or until golden brown and the center is set.