This recipe is courtesy a la Chef Blakeman 🙂 Love you boo!
Crispy sweet potato crust + juicy chicken sausage + sauteed spinach & onions … in a quiche … what more could a girl ask for?! This recipe is perfect to make for meal prep for breakfast or lunch, to bring along to brunch at a friends, or anytime really! It’s super healthy and chock full of protein!
Sweet Potato Crust Quiche
With Chicken Sausage + Spinach + Onion
— 2 large sweet potatoes
— 10 eggs
— 1 package chicken sausage -> check out Bilinski’s!
— 1 package spinach
— 2 garlic cloves
— 1/2 yellow onion
— 2 tbsp olive oil
— paprika, as desired
— salt, as desired
— pepper, as desired
1 – Pre-heat oven to 400° F.
2 – Shred sweet potatoes then wrap in paper towel to squeeze out excess moisture.
3 – Add desired amount of paprika, salt, and pepper and mix so the spices are evenly distributed.
4 – Press shredded sweet potatoes evenly into the bottom and up the sides of the baking dish, about 1 cm thick (make sure it’s this thick! mine came out a bit too thin).
5 – Bake in the oven 15 minutes then broil for about 3 minutes, or until edges are golden brown.
6 – While the crust is baking, chop up the garlic cloves, yellow onion, and chicken sausage.
7 – Pre-heat frying pan then add 1/2 tbsp olive oil and garlic. Saute for about 30-45 seconds.
7 – Add 1/2 tbsp olive oil to frying plan then add bag of spinach and cook until soft, about 3 minutes. Remove spinach from frying pan and set aside on a plate.
8 – Add 1/2 tbsp olive oil and yellow onion to frying pan then saute until cook until tender, about 5-7 minutes. Remove from frying pan and set aside on a plate.
9 – Add chicken sausage to frying pan and cook until golden brown. Remove from frying pan and set aside on a plate.
10 – Crack eggs in a large bowl and beat together, with desired amount of salt & pepper, until smooth.
11 – Once sweet potato crust is cooked, remove from oven and set aside. Reduce oven temperature to 385° F
12 – Add chicken sausage, spinach, and onions to the egg mixture then pour into the sweet potato crust. If the mixture doesn’t fill the dish, top with egg whites.
13 – Bake for 25 minutes, until top is golden brown and it’s not gooey when you test it with a tooth pick.
14 – Let sit for 10-15 minutes before slicing.
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