Sweet Potato & Sausage Quiche | Paleo Edition

We don’t always follow a Paleo lifestyle.. ok to be honest we’ve been REALLY bad with food habits for the past 6 months or so. Our poor body has definitely been feeling it. We’re in the process of trying to make better food choices with each meal & one of the easiest ways to do that is food prep. It takes a lot of the guess work out of what to eat, and if you’re tired and don’t feel like cooking you’re still covered. (which means no last minute attempts to order pizza because you just CAN’T cook)

Against the Grain by Danielle Walker is one of our favorite Paleo cookbooks, though we can’t wait to get our hands on The Paleo Kitchen this weekend. We love quiche, but heavy cream, cheese and lord knows what else in a delicious pie crust is not that healthy. Danielle’s version creates a crust out of sweet potatoes (YUM) with sausage, rosemary, and eggs. It turned out amazing and our mouth was drooling before it even came out of the oven. Now in the morning we just pop a slice in the oven (or you can microwave) to heat it up and instant Paleo breakfast!

quiche

For the recipe click below!

Sausage Quiche with Sweet Potato Crust

Ingredients

Coconut oil for greasing the pan

1 medium sweet potato

½ lb. chicken sausage with casings removed and crumbled

1 tsp. chopped fresh rosemary

10 eggs

3 tbsp. coconut milk

½ tsp. salt

1/8 tsp. pepper

Prepare the pie plate by greasing it with a thin layer of coconut oil. Preheat the oven to 350 degrees.

Scrub the sweet potato and dry it with a towel. Cut the sweet potato into 1/8 inch thick disks. Arrange the disks in the pie plate so they overlap one another and completely cover the bottom of the plate.

Spread the sausage over the sweet potato disks. Press the rosemary gently into the sausage.

In a bowl mix the eggs, coconut milk, salt and pepper. Give these ingredients a good whisk. Pour the whisked ingredients on top of the sweet potato and sausage. Gently push down any sausage that might float up.

Bake in the oven for about 25-30 minutes. You can tell it is finished baking when the center is set and the egg mixture is puffed up.

Modifications: We added garlic and onion to the sausage layer to give it a bit more flavor. In addition we only used 6 eggs and no coconut milk, just a splash of water in the eggs to fluff them up. 

Enjoy!

– The Reportery

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