Get ready for a savory and healthy treat with this Brussels, Sausage & Bacon Quiche with Sweet Potato Crust! The grain free crust is simply thin sliced, roasted sweet potatoes and makes for an easy yet impressive healthy brunch dish or make ahead meal. Gluten free, Paleo, and Whole30 friendly!
A very lucky week in my kitchen means back to back recipes! Today we get a break from the sugar (whaaa!) because I can only make so many sweets in a row before I need a major break. And by major break, I mean maybe one day, tops. Does dark chocolate count? In that case, the break doesn’t even last a day.
So, I’m not sure if you’ve noticed, but one thing I have taken a break from recently is the moderately strict low FODMAP diet that I stick with whenever I’m training for a race. There is no rocket science here, I just take more risks with food when I won’t be stranded in IBS hell on a 20 mile run.
With a long run to think about every week, “it’s just not worth it” becomes my motto for many things, brussels sprouts and onions being at the top of that list. I hate trying to resist you, my veggie friends! Especially when you’re mingling with both sausage AND bacon. And sweet potatoes. Seriously, it might not get better than this in savory breakfast land. Who’s joining me here?
The running/low FODMAP thing isn’t just an irrational fear, though. I’ve noticed that my digestion is calmer when I’m “less active.” Meaning not training for a marathon and not running over 30 miles/week. It could be that I’m simply not eating the massive quantities of everything that I eat when I train hard, or it could be stress related. I tend to think that both factors contribute. But heck no, I’m not complaining – just happily eating some of the yummy veggies and fruits I’ve missed!
A bit more about this quiche before I give you the recipe. There was most definitely a time when the words “sweet potato crust” would intimidate me, because I pictured myself cooking, pureeing, and I don’t know what else-ing the sweet potatoes into a crust that would then fall apart on me. But it’s not like that at all, see, look at this:
If you can cut circles and semi-circles à la 1st grade, this crust is a delightful breeze. Plus it works and doesn’t crumble, but I guess that was the main point of it. What I’m trying to say is, you peel, slice, grease, and roast. While you roast, you create the filling. It all comes together very easily – meat, veggie, and egg perfection!
But don’t take my word for it – I’m a “paleo eater” so my tastes are skewed, right? Maybe so. But, my children and husbands’ tastes aren’t, to say the least. They eat things like pizza, bagels with cream cheese, and occasionally an actual pastry crust. And, they all liked this. Sure, I might have made life temporarily miserable for everyone if they hadn’t (10 minutes or so), but that hasn’t stopped them from rejecting my food before, so, I say we take their word and show our love for this sausage and bacon quiche! Did I mention it has both sausage and bacon in it? Surely that must give it bonus points.
Plus, there’s the fact that Diana ate this for lunch, a snack, and then breakfast the next day. I did not force her – she just knows how to party with paleo leftovers when they happen to be around. Of course, her fierce bacon obsession didn’t hurt the motivation for this delicious bacon quiche!
Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
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 1/2 - 2 cups roughly chopped brussels sprouts
- 1/2 small onion diced
- 3-4 slices bacon use sugar free for Whole30
- 1 precooked organic sausage link diced - use your favorite! Sugar free for Whole30
- 7 large eggs
- 1/4 cup full fat canned coconut milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder *optional
Instructions
Make the Crust:
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Preheat your oven to 400 degrees. Peel your sweet potato and slice it thinly into rounds about 1/8 inch thickness for the bottom of your crust. For the sides of the crust, slice into semi circles (shown in photo above)
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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.
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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:
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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.
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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.
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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.
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Once the crust has baked, pour the entire brussels sprouts mixture into the crust evenly.
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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.
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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.
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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!
Nutrition
Want more paleo quiches, frittatas, and eggs bakes? Try out one of these!
Chorizo Sweet Potato Frittata with Caramelized Onions
Sun-dried Tomato Bacon Mini Frittatas
Do the words “sweet potato crust” intimidate anyone or was I alone in that?
Runners: Do you eat different foods when you’re not training hard? What do you try to avoid while training?
The Cookie ChRUNicles says
December 8, 2015 at 6:25 amMy digestion is definitely more finicky after a long run or race. My stomach, as hungry as I am, just feels weird or sensitive no matter what I eat. It takes a day or so to calm back down to normal. I love a sweet potato crust! I feel like even my son would enjoy this. I think he needs to start coming to your house for his meals lol
Lisa @ Running Out Of Wine says
December 8, 2015 at 6:28 amWhen I heard sweet potato crust it got me excited! But yes, it does sound like it could be intimidating to make:) I was just thinking about how I don’t eat that much differently when I am not training, I just don’t have a raging appetite all the time.
Michele says
December 8, 2015 at 1:11 pmTrue about the raging appetite! And this is one sweet potato crust that anyone can make thankfully 🙂
Megan @ Skinny Fitalicious says
December 8, 2015 at 7:05 amIt actually makes sense the food-stomach-training thing. I’ve always thought it to be stress related because even when I’m stressed in different ways aka work I feel the same way as in training with the sensuality be stomach and all. Nice recipe! Love the addition of Brussels sprouts.
Michele says
December 8, 2015 at 1:11 pmI’ve been in the mood for them lately, luckily as long as they’re cooked well my stomach cooperates 🙂
SuzLyfe says
December 8, 2015 at 8:07 amI love how you totally tricked us with that crust. We were alllll thinking damn, home girl is going to Martha Stewart herself out, and then you were like BOOM easiest thing ever. Such a great idea!
Michele says
December 8, 2015 at 1:12 pmNo Martha here – slice and bake is more my style, and pureeing anything makes me whine and complain so I try to avoid it if I can 😉
Strength and Sunshine says
December 8, 2015 at 9:00 amJust the words sweet and potato should excite anyone 😉
Michele says
December 8, 2015 at 1:13 pmThat’s why they’re in almost all my meals 😉
Amanda @ .running with spoons. says
December 8, 2015 at 9:49 amLove how simple that crust looks! Now if only I could get Japanese sweet potatoes to show up around these parts. Maybe I have to go into an Asian market or something… they’ve always got the good stuff. And, girl! Your pics are looking GOOD 😀
Michele says
December 8, 2015 at 1:14 pmThe Asian market by me has great fresh ones always in stock! But you could use any sweet potato, an orange one would make for a softer crust but it would still work. And thank you! Not without effort, but the new camera doesn’t hurt at all!
renaissancerunnergirl says
December 8, 2015 at 10:27 amYum! I am always on the lookout for delicious new crusts and sweet potato is something I’ve never thought of!
Michele says
December 8, 2015 at 1:17 pmYay! This one is easy, promise!
suzysuzyheather says
December 8, 2015 at 11:53 amI’m going to make this today. I’m scared though because I’m a terrible cook. I’m kinda excited though! What can I use instead of the coconut milk?
Michele says
December 8, 2015 at 1:18 pmJust sub in an extra egg and it should be nearly the same. My other tip would be make sure the baking dish is very well greased! That’s my tip for every recipe though, lol 🙂
Hayley says
December 8, 2015 at 12:36 pmI love quiche so much and only have it on Christmas morning!! My family always gets a couple kinds from a local bakery…maybe I should bring this one this year. I love the idea to use sweet potatoes as crust, though I still love the traditional flakey pie crust. I would have a slice of each 🙂
Michele says
December 8, 2015 at 1:19 pmFlaky pie crusts are awesome, at least the pre-made kind are since I’m still a little traumatized from making Thanksgiving pies!
thisrunnersrecipes says
December 8, 2015 at 12:41 pmThis seriously has all of my favorite foods right now in it. I am the same way as you on having to alter my diet when I train, as I learned the hard way during my last training cycle. Dairy, beans, tomatoes, oranges, and cruciferous vegetables just have to wait until lower training periods!
Michele says
December 8, 2015 at 1:21 pmMy favorites lately too 🙂 Beans have never been my friend, even if I’m not training at all! Cauliflower too, I’m not sure I can ever really eat. When training though it’s definitely worth it to get rid of those problem foods.
fionajarrett says
December 8, 2015 at 2:39 pmLooks great. I love quiche and I love brussel sprouts but have yet to try the two together. I’m eating sprouts all over the place at the moment….
Michele says
December 10, 2015 at 5:13 pmThey’re great! So good with eggs and bacon 🙂
sweatyandfit says
December 8, 2015 at 3:30 pmi’m usually not a fan of quiche UNLESS there are potatoes in it, so i’m so glad you used them at the bottom!! looks delicious and the perfect way to start my dark winter mornings
Michele says
December 10, 2015 at 5:13 pmHaha I love potatoes and eggs together too 🙂
cottercrunch says
December 9, 2015 at 8:41 ami just made eggs and Brussels the other day, and now i can’t stop! adding this to the list. LOVE the crust—> GENIUS
Michele says
December 10, 2015 at 5:16 pmYum, they are so good together! And that’s the extent of my fancy crusts 🙂
Sam @ PancakeWarriors says
December 9, 2015 at 2:24 pmPretty sure I could even convince Dave to try this quiche (he usually runs like hell from anything with brussels) in it! But sausage and bacon, well that pretty much makes everything better right?
Michele says
December 10, 2015 at 5:24 pmI think the sausage + bacon is a huge selling point here!
Meghan@CleanEatsFastFeets says
December 12, 2015 at 4:05 pmI love the idea of using sweet potato slices for the crust. Genius.
Michele says
December 13, 2015 at 7:27 pmIt works surprisingly well 🙂
Janet says
February 4, 2016 at 12:05 amI just made an adaptation of this recipe, based on the the veggies I had at home this evening. I had ordered some uncured salt only bacon, when I saw this recipe. It’s been on my mind for about a week. Just got to make it tonight, but used mushrooms, onions, spinach, Italian sausage that was loose and the amazing bacon. I also used purple sweet potatoes which looked so gorgeous. The sliced potato crust is brilliant. Super easy to do, stays intact and tastes great. Very impressed. This is the 2nd recipe of yours that I have worked with and we are 2 for 2. Eating Paleo these days, which is really a challenge for a vegetarian at heart. However, we have never felt so great or eaten so well! No more pizza delivery. Keep up the good work. Your blog is lovely and your recipes are terrific!!!
Michele says
February 4, 2016 at 11:40 amI’m so glad you had a great experience with this – thanks for letting me know! I recently made the same type of crust with butternut squash and it was just as good, maybe even better! I’m so glad to hear you’re feeling well eating Paleo (the food can be pretty amazing!) and also that you’re enjoying my blog. Really appreciate the feedback Janet 🙂
Nina says
January 4, 2017 at 1:50 pmHi! I’ve made this recipe many times… one of my favorites! Do you happen to have the nutritional value/serving size, etc.?
Thank you!
Michele says
January 4, 2017 at 2:43 pmGlad you like it! Unfortunately I don’t calculate any of the nutritional info for recipes but I think an online calculator would be able to figure it out if you’re curious.
J Scott says
October 4, 2017 at 3:10 amIs paleo low carb, low fat or high calorie? I’m trying low carb now , never heard of paleo. Thanks
Michele says
October 4, 2017 at 8:12 amPaleo isn’t specifically low carb, it’s simply “real food” meaning unprocessed, no grains, no dairy for the most part (although some include grass fed butter and cheese) no legumes. So, meat, veggies, nuts and seeds, fruits and some unrefined sweeteners like maple and honey, or coconut sugar.
Renee says
November 3, 2017 at 5:06 pmThis may be a super dumb question, but if I don’t have a pie pan, how would I need to change things to make it in an 8×8 square? Would that still work? Thanks! This sounds so yummy!
Michele says
November 4, 2017 at 10:17 amYou can still do that, however you probably won’t be able to get the squash to stick to the sides as a “crust” since the sides are vertical, so with a bottom crust only that should be fine.
Pamela says
March 26, 2018 at 11:00 amHi, Michelle! My husband and I loved this quiche, so thank you! Do you have the nutritional facts for MFP entry?
Michelle T Healey says
December 17, 2018 at 7:30 pmI’ve been eyeing different versions of this recipe for a while. I’ve realized that it just comes down to a mehod, not the actual ingredients. I tried this with yam crust, and sauteed leek, yam and Brussels sprouts. I also subbed cashew milk and added a bit of coconut oil to the eggs. I used some Primal Palate Breakfast blend and the result was delicious. My husband, who expected not to like it, actually thought it was amazing. Thanks for the recipe!
Laura says
January 2, 2019 at 11:15 amMy husband and I did Whole30 a year ago and this recipe has stayed with us in our mix of breakfast options. We love it. After we completed the 30 days, we started using Aidells spicy mango & jalapeno chicken meatballs as the meat. It has 5 grams of sugar per serving (not Whole30 compliant), but the flavor adds so much to the recipe that we think it’s worth it!