Before I divulge the details of this yummy dish, I need to come clean on something: we made this recipe a month ago. Therefore, the post should really be called “this month in our kitchen.” Yes, I’m about four weeks late on this post, which seems to be the story of my life as of late. But, I couldn’t pass on sharing this recipe, even if the memory of us creating and eating has faded.
What I enjoyed most about this meal was the delicious sweet potato crust. That’s right — a crust made of one of my favorite vegetables (fun fact: a sweet potato isn’t really a potato, or a yam). Bonus points for the copious amounts of spinach included in this recipe. I was definitely feeling my biceps growing à la Popeye as I downed this yummy dish (okay, maybe no growing by I felt good after the meal).
We enjoyed this meal for dinner but quiche’s versatility makes it an option for really any meal. Oh, and bonus points because it’s Whole 30! Judging by all of the mentions I see of the program everywhere I look, I’m presuming that’s still relevant. On to the deets!
(Adapted from paleorunningmama.com)
- 1 large sweet potato
- 1 Tbsp ghee or coconut oil plus sea salt for roasting potatoes (we used coconut oil b/c we discovered our ghee was expired — story of my life)
- 3/4 lb all-natural pork sausage (make sure you’re paying attention to sausage ingredients if you’re wanting to stay Whole-30 compliant)
- 1 Tbsp ghee or coconut oil
- 2 large leeks white and very light green parts only, sliced thin
- Sprinkle of salt
- 1 Tbsp water
- 7 oz fresh baby spinach chopped
- 7 large eggs
- 1/4 cup organic coconut milk full fat, blended before adding
- 1/2 tsp fine grain sea salt
- 1/8 tsp black pepper
Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds – these rounds will form the crust.
Coat your hands in coconut oil and grease the potato slices, then arrange in a 9″ pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust, or cut larger slices in half. Sprinkle lightly with sea salt.
Place “crust” in the preheated oven for 20-25 mins or until cooked through, then remove from oven and lower the heat to 400 degrees.
Meanwhile, heat a large skillet over medium high heat. Once hot, crumble in sausage and cook, stirring, to fully brown. Remove with slotted spoon to a plate and set aside.
Turn heat down to med-low and place 1 Tbsp ghee or oil in skillet. Add sliced leeks and toss to coat, then sprinkle with salt and add the water. Cover skillet and cook 2 minutes, remove lid and stir, then re-cover and cook another 2 minutes until softened.
Add all the spinach, and cover the skillet once again so the spinach wilts, about 3 minutes.
Once spinach has wilted, stir the sausage back in and cook 1 more minute, stirring occasionally, then remove from heat and set aside.
In a large measuring cup or mixing bowl, whisk together the eggs, coconut milk, nutritional yeast (if using) salt and pepper.
Place all the sausage mixture into the pre-baked “crust”, then pour egg mixture over the top. Bake in the preheated oven (now 400 degrees) for about 25 minutes or until center is set and puffing up. Remove from oven and allow to sit at least 10-15 minutes before slicing and serving. Enjoy!