Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
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Paleo Running Mom
Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
This Brussels Sprouts, Sausage & Bacon Quiche with Sweet Potato Crust is an easy to make healthy breakfast or brunch stunner! It's paleo, whole30 friendly, grain free, gluten free, and dairy free.
Author: Michele
Recipe type: Breakfast/Brunch
Cuisine: Paleo & Whole30
Serves: 6-8 servings
Ingredients
For the crust:
- 1 large Japanese sweet potato (my variety of choice, but use what's available to you*)
- 2 tbsp coconut oil for greasing/roasting sweet potato crust
- sprinkling of fine grain sea salt for crust
For the Filling:
- 1 and ½ - 2 cups roughly chopped brussels sprouts
- ½ small onion, diced
- 3-4 slices bacon (use sugar free for Whole30)
- 1 Sausage link / patty - Our favorite is from #ManCaveCraftEats Sugar free for Whole30
- 7 large eggs
- ¼ cup full fat canned coconut milk
- ¼ tsp salt
- ⅛ tsp black pepper
- ¼ tsp garlic powder *optional
Instructions
Make the Crust:
- Preheat your oven to 400 degrees. Peel your sweet potato and slice it thinly into rounds about ⅛ inch thickness for the bottom of your crust. For the sides of the crust, slice into semi circles (shown in photo above)
- Grease a 9 inch pie dish with coconut oil, and, grease your sliced sweet potatoes lightly with coconut oil as well as you arrange the crust in the dish. Overlapping a bit is fine, since the potatoes will shrink when roasted.
- Sprinkle the crust with a bit of sea salt, and roast in the preheated oven for 25-30 minutes, or until potatoes are soft and beginning to brown. Check them midway to make sure none are browning too quickly.
For the filling:
- As the crust bakes, prepare the filling. Cook the bacon slices over med-hi heat in a heavy skillet until crisp, drain on paper towels and set aside, reserving the rendered fat in the pan.
- Add the chopped brussels sprouts to the skillet and cook, stirring until they begin to soften. Add the diced onion and continue to cook for another minute until softened.
- Once the brussels sprouts and onion are soft, add the diced sausage link to the pan and cook, stirring, for another minute to brown a bit. Remove from heat, then crumble the cooked bacon and add to the skillet. Stir to combine.
- Once the crust has baked, pour the entire brussels sprouts mixture into the crust evenly.
- In a large bowl, whisk together the eggs, coconut milk, salt, pepper, and garlic powder if using. Carefully pour the egg mixture over the brussels sprouts mixture evenly - it will spread throughout the dish, which is fine, since the eggs will "fill in" any empty spaces between the sweet potatoes.
- Lower the oven temperature to 375 degrees, and bake the quiche for about 25 minutes, until the edges begin to turn golden brown and the middle has just set. My sweet potatoes did not overly brown, but if yours begin to just cover the top with foil as it bakes.
- After removing from oven, let the quiche sit for at least 10-15 minutes before slicing to serve (this helps it to "set" more for easy serving) Store leftovers in the refrigerator for up to 3 days. Enjoy!
