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12.08.15

Brussels, Sausage & Bacon Quiche with Sweet Potato Crust

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Whole 30 Nut Free No Added Sugar

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!

Sweet Potato Crusted Quiche with bacon, brussels, and sausageA 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?

Sweet Potato Crusted Quiche with bacon, brussels, sausageThe 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!

Sweet Potato Crusted Quiche #paleo #whole30A 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:

Sweet potato crust assemblyIf 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!

Sweet Potato Crusted Quiche with bacon, brussels, sausage #paleo

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!

Sweet Potato Crusted Quiche with Coffee #paleo

Brussels, Sausage & Bacon Quiche with Sweet Potato Crust

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 Rosen
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Breakfast/brunch
Cuisine: Paleo &amp, Whole30
Servings: 6 -8 servings
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4.7 from 10 votes

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:

  1. 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)
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. 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.
  4. Once the crust has baked, pour the entire brussels sprouts mixture into the crust evenly.
  5. 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.
  6. 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.
  7. 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!

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Sweet Potato Crusted Quiche - paleo & Whole30 - with bacon, sausage, and brussels sprouts

Savory #paleo brunch idea! Brussels, Sausage and Bacon Quiche with Sweet Potato Crust #fitfluential #grainfree

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Want more paleo quiches, frittatas, and eggs bakes?  Try out one of these!

Sausage Tomato Basil Frittata

Bacon Egg Breakfast Bites

Chorizo Sweet Potato Frittata with Caramelized Onions

Bison Chili Egg Bake

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?

 

 

 

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. The Cookie ChRUNicles says

    December 8, 2015 at 6:25 am

    My 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

    Reply
  2. Lisa @ Running Out Of Wine says

    December 8, 2015 at 6:28 am

    When 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.

    Reply
    • Michele says

      December 8, 2015 at 1:11 pm

      True about the raging appetite! And this is one sweet potato crust that anyone can make thankfully 🙂

      Reply
  3. Megan @ Skinny Fitalicious says

    December 8, 2015 at 7:05 am

    It 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.

    Reply
    • Michele says

      December 8, 2015 at 1:11 pm

      I’ve been in the mood for them lately, luckily as long as they’re cooked well my stomach cooperates 🙂

      Reply
  4. SuzLyfe says

    December 8, 2015 at 8:07 am

    I 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!

    Reply
    • Michele says

      December 8, 2015 at 1:12 pm

      No 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 😉

      Reply
  5. Strength and Sunshine says

    December 8, 2015 at 9:00 am

    Just the words sweet and potato should excite anyone 😉

    Reply
    • Michele says

      December 8, 2015 at 1:13 pm

      That’s why they’re in almost all my meals 😉

      Reply
  6. Amanda @ .running with spoons. says

    December 8, 2015 at 9:49 am

    Love 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 😀

    Reply
    • Michele says

      December 8, 2015 at 1:14 pm

      The 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!

      Reply
  7. renaissancerunnergirl says

    December 8, 2015 at 10:27 am

    Yum! I am always on the lookout for delicious new crusts and sweet potato is something I’ve never thought of!

    Reply
    • Michele says

      December 8, 2015 at 1:17 pm

      Yay! This one is easy, promise!

      Reply
  8. suzysuzyheather says

    December 8, 2015 at 11:53 am

    I’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?

    Reply
    • Michele says

      December 8, 2015 at 1:18 pm

      Just 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 🙂

      Reply
  9. Hayley says

    December 8, 2015 at 12:36 pm

    I 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 🙂

    Reply
    • Michele says

      December 8, 2015 at 1:19 pm

      Flaky pie crusts are awesome, at least the pre-made kind are since I’m still a little traumatized from making Thanksgiving pies!

      Reply
  10. thisrunnersrecipes says

    December 8, 2015 at 12:41 pm

    This 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!

    Reply
    • Michele says

      December 8, 2015 at 1:21 pm

      My 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.

      Reply
  11. fionajarrett says

    December 8, 2015 at 2:39 pm

    Looks 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….

    Reply
    • Michele says

      December 10, 2015 at 5:13 pm

      They’re great! So good with eggs and bacon 🙂

      Reply
  12. sweatyandfit says

    December 8, 2015 at 3:30 pm

    i’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

    Reply
    • Michele says

      December 10, 2015 at 5:13 pm

      Haha I love potatoes and eggs together too 🙂

      Reply
  13. cottercrunch says

    December 9, 2015 at 8:41 am

    i just made eggs and Brussels the other day, and now i can’t stop! adding this to the list. LOVE the crust—> GENIUS

    Reply
    • Michele says

      December 10, 2015 at 5:16 pm

      Yum, they are so good together! And that’s the extent of my fancy crusts 🙂

      Reply
  14. Sam @ PancakeWarriors says

    December 9, 2015 at 2:24 pm

    Pretty 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?

    Reply
    • Michele says

      December 10, 2015 at 5:24 pm

      I think the sausage + bacon is a huge selling point here!

      Reply
  15. Meghan@CleanEatsFastFeets says

    December 12, 2015 at 4:05 pm

    I love the idea of using sweet potato slices for the crust. Genius.

    Reply
    • Michele says

      December 13, 2015 at 7:27 pm

      It works surprisingly well 🙂

      Reply
  16. Janet says

    February 4, 2016 at 12:05 am

    I 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!!!

    Reply
    • Michele says

      February 4, 2016 at 11:40 am

      I’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 🙂

      Reply
  17. Nina says

    January 4, 2017 at 1:50 pm

    Hi! I’ve made this recipe many times… one of my favorites! Do you happen to have the nutritional value/serving size, etc.?

    Thank you!

    Reply
    • Michele says

      January 4, 2017 at 2:43 pm

      Glad 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.

      Reply
  18. J Scott says

    October 4, 2017 at 3:10 am

    5 stars
    Is paleo low carb, low fat or high calorie? I’m trying low carb now , never heard of paleo. Thanks

    Reply
    • Michele says

      October 4, 2017 at 8:12 am

      Paleo 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.

      Reply
  19. Renee says

    November 3, 2017 at 5:06 pm

    This 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!

    Reply
    • Michele says

      November 4, 2017 at 10:17 am

      You 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.

      Reply
  20. Pamela says

    March 26, 2018 at 11:00 am

    Hi, Michelle! My husband and I loved this quiche, so thank you! Do you have the nutritional facts for MFP entry?

    Reply
  21. Michelle T Healey says

    December 17, 2018 at 7:30 pm

    5 stars
    I’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!

    Reply
  22. Laura says

    January 2, 2019 at 11:15 am

    5 stars
    My 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!

    Reply
  23. Megan Brown says

    January 27, 2020 at 9:41 pm

    5 stars
    An absolute win!! The Japanese sweet potato adds a subtle, welcomed sweet component that stays firm, while the sausage satisfies the salty/savory craving! Will totally make again and look forward to mixing up the veggie fillings?

    Reply
  24. Melissa S says

    December 20, 2020 at 11:09 pm

    5 stars
    This sweet potato crust is my go-to for quiches and I’ll never go back! Thank you!

    Reply

Trackbacks

  1. Week in Review says:
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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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