Go Back
Print
Sausage Quiche with a Yam Crust |Sausage Quiche with a Yam Crust: The yam crust makes this quiche come together quickly and it ends up being significantly lighter than using a pastry crust. The filling is hearty and satisfying and best made with farm fresh pasture raised eggs, organic produce, and meat from a local butcher. | thenourishedfamily.com

Sausage Quiche with a Yam Crust

The yam crust makes this quiche come together quickly and it ends up being significantly lighter than using a pastry crust. The filling is hearty and satisfying and best made with farm fresh pasture raised eggs, organic produce, and meat from a local butcher. 
Course Breakfast, Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Author Rashele Birmingham

Ingredients

Yam Crust

  • 1-2 small yams thinly sliced
  • 1 Tbsp avocado oil for brushing into pie plate

Quiche

  • 1/2 lb breakfast sausage cooked (pork or chicken)
  • 1/2 medium green pepper diced
  • 1/2 medium red pepper diced
  • 1 medium zucchini squash diced
  • 1 cup spinach lightly sautéed (or kale)
  • 1/2 small purple onion diced
  • 1 clove garlic minced
  • 1 tsp Himalayan salt
  • 2 springs dill weed chopped
  • 1/2 tsp black pepper
  • 5-6 large eggs whisked
  • 1/4 cup milk coconut or dairy
  • 1/2 cup cheddar cheese optional (grass-fed preferred)

Instructions

Yam Crust

  1. Preheat oven to 375 degrees Farenheight. Brush avocado oil into deep dish pie plate.
  2. Wash yams, skinning them is optional. Slice thinly and layer them in bottom and on the sides of pie plate. Cover edges of yam crust with tinfoil (optional) to prevent excessive browning. Use pie weights to prevent slouching of yam slices.
  3. Bake for 12-15 minutes, remove from oven, remove pie weights.
  4. Decrease oven temperature to 350 degrees Farenheight.

Quiche

  1. Brown sausage, set aside.
  2. Chop vegetables. Mix with sausage.
  3. Whisk eggs, milk, salt, pepper, and herbs together.
  4. Add vegetable/meat mixture into yam crust. Pour egg mixture on top.
  5. If adding cheese sprinkle on top.
  6. Bake at 350 degrees Farenheight for 35-40 minutes until lightly browned on top and center no longer liquid.

Recipe Notes

Cut this recipe in half if you are using a shallow dish pie plate. I usually make a double batch of the sausage/veggie filling and freeze half of it to make it an easy "freezer meal" for later. I also have a friend who used the Food Saver and vacuum sealed an entire quiche, froze it, and then used it as one of her postpartum meals. It held up really well and still tasted great after a couple months in the freezer. ♥ Rashele