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This easy quiche recipe is perfect for a special brunch and features a healthier alternative: a sweet potato crust! Paired with sausage, kale, goat cheese, caramelized onions, this is one sweet potato crust quiche recipe you'll want to make again and again. Get this recipe and other refined sugar free recipes at naturallysweetkitchen.com #brunch #breakfast #brunchrecipe #eggrecipe #naturallysweetkitchen #sugarfree #caramelizedonions #kale #sweetpotato #baking

Sweet Potato Crust Quiche

This sweet potato crust quiche, loaded up with spicy sausage, caramelized onions, kale, and goat cheese, is a great twist on regular quiche.

Category Breakfast
Keyword sweet potato crust
Prep Time 1 hour 40 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Serves 6
Author Amanda | Naturally Sweet Kitchen

Ingredients

Sweet Potato Crust

  • 1 tbsp fine cornmeal
  • 400 g shredded sweet potato
  • 1 ⅛ tsp fine sea salt divided
  • 80 g spelt flour or almond flour
  • ½ tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 large egg

Caramelized Onions

  • 2 medium brown onions sliced
  • 2 tsp coconut sugar
  • Pinch fine sea salt
  • 1 tsp extra virgin olive oil

Quiche

  • 1 tsp extra virgin olive oil
  • 180 g sausage meat spicy preferred
  • 50 g stemmed and sliced cavolo nero kale about 4 stalks
  • 6 large eggs
  • 150 ml milk
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper
  • 25 g goat cheese

Method

Sweet Potato Crust

  1. Preheat the oven to 200ºC (390ºF) and lightly grease a 9-inch pie dish with olive oil. Dust the plate with the cornmeal and set aside.
  2. Toss together the shredded sweet potato and 1 teaspoon of the salt in a large bowl. Set aside for 15 minutes to allow the moisture to wick out of the sweet potato.
  3. Wring out all of the liquid from the sweet potato using your hands or a nut milk bag. Place the potato back in the bowl and loosely separate the shreds.
  4. Add the flour, pepper, remaining ⅛ teaspoon of salt, paprika, garlic powder, and oregano to the bowl and mix into the sweet potato with a fork. Crack in the egg and use your hands to scrunch the egg into the potato mixture until fully combined. The mixture should hold together in a ball.
  5. Place the crust dough in the prepared pie plate and gently press the dough into the plate, making sure to spread it evenly across the bottom and up the sides.
  6. Bake the crust for 18-20 minutes. It should look dry to the touch and the top edges of the crust should be golden brown. Remove the crust from the oven and allow to cool while you make the quiche elements.

Caramelized Onions

  1. Add the sliced onions to a large, dry skillet over low heat and allow to cook down for 25-30 minutes, tossing occasionally. They should be quite browned, but not burned.
  2. Add the coconut sugar, salt, and olive oil to the onions and toss to coat. Allow to cook for another 10 minutes, or until they reach a nice jammy consistency. Remove from the pan and set aside.

Quiche

  1. Turn down the oven to 180ºC (350ºF).
  2. Heat a large skillet over medium heat and add the olive oil and sausage meat. Break up and cook the sausage for 10-12 minutes, or until nicely browned and cooked through. Remove from the skillet and set aside.
  3. Add the kale to the hot skillet and toss frequently for about 1 minute, or until slightly wilted down. Remove from the pan and set aside.
  4. Crack the eggs into a large bowl and whisk together. Pour in the milk and add the salt and pepper. Whisk to combine well.
  5. Grab your cooled sweet potato crust and layer half of each of the sausage, onion, and kale on the crust base then repeat with the other halves.
  6. Pour over the egg and milk mixture and top with crumbles of the goat cheese.
  7. Cover loosely with foil and bake for 35 minutes. Remove the foil and bake for another 15-20 minutes, or until the egg has completely set. Remove from the oven and leave to cool for 15 minutes before serving.

Notes

  • For a gluten-free crust, substitute almond flour for the spelt flour.
  • The crust can be prepared up to 1 day in advance. Be sure to cover with a layer of foil to protect it overnight.
  • This quiche is best served the day it is made, but it will keep covered in the refrigerator for up to 3 days. If it cannot be consumed in 3 days time, it’s best to freeze the leftovers.