This delicious post is sponsored by Jones Dairy Farm and all opinions are my own as always.
This sausage, leek and spinach quiche is packed with all your favorites for tons of flavor! It starts with an easy sweet potato crust that’s topped with savory sausage, leeks and spinach in a creamy dairy-free egg mixture, then baked to perfection. Great for brunches or as a make-ahead breakfast, this quiche is Paleo and Whole30 compliant too!
It’s spring and I’m craving all things “brunch”, which really amounts to “all the things” I love, in general.
Quiche is of course one of those things, as you might already know if you’re not so new around here. I grew up being obsessed with quiche and the infatuation became longtime love, no regrets there.
I grew up loving quiche, not because my mom ever made one (no offense mom, but I’m pretty certain you never have) but because my aunt always had, like, two or three different ones out every time we visited.
And, they were always my favorite thing, and I always told myself there would never be a shortage of quiche in my house once I was in charge of the cooking.
Enter paleo and Whole30, and it wasn’t like I was about to stop eating quiche or serving it any chance I could. It’s a darn good thing I figured out early on that thinly sliced sweet potatoes actually make delicious “crusts” for quiche!
You simple bake the sweet potatoes (crust) in a bit of ghee or coconut oil and salt, right in the pie dish, while you prepare the filling on the stovetop. Couldn’t be easier!
Plus, the crust doesn’t dry out, and it adds a nice hint of sweetness that makes paleo quiche the perfect make-ahead breakfast in addition to a great brunch companion.
To make my quiche Whole30, I used sugar-free Whole30 compliant sausage from Jones Dairy Farm. They make a delicious all natural pork sausage that’s super versatile, along with fully-cooked chicken, pork and turkey sausage to throw into quick meals.
All of you who’ve done the Whole30 know how finding compliant bacon and sausage is life-changing!! The flavor it adds to so many meals and recipes just makes everything a whole lot tastier.
Since the Jones Dairy Farm products new line of Antibiotic Free, Paleo Certified products contain NO sugar or preservatives, they’re perfect for paleo and Whole30 recipes. They also make bacon, ham, and more – definitely check out their website to browse their amazing products and find out where you can purchase!
In addition to the sausage, I sautéed leeks and spinach to give the quiche tons of flavor and nutrition, and, because spinach quiche is probably my favorite.
If you haven’t tried leeks in quiche, you’re in for a major treat – they pack so much flavor into the filling without overwhelming it. Add a creamy, dairy-free egg mixture and bake – you have the perfect healthy quiche!
I hope you’re ready for this unbelievably tasty, filling brunch recipe! Let’s get our sweet potatoes peeled and sliced and ovens preheated – and…go – I can’t wait for you to try this one!
Sausage, Leek, and Spinach Quiche {Paleo, Whole30}
Sausage, Leek, and Spinach Quiche {Paleo, Whole30}
This savory paleo quiche is packed with all your favorites for tons of flavor! It starts with an easy sweet potato crust that's topped with sausage, leeks and spinach in a creamy dairy-free egg egg mixture, then baked to perfection. Great for brunches or as a make-ahead breakfast, this quiche is Whole30 compliant too!
Ingredients
- 1 large sweet potato
- 1 Tbsp ghee or coconut oil plus sea salt for roasting potatoes
- 3/4 lb Jones Dairy Farm All Natural Pork Sausage
- 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
- 2 Tbsp nutritional yeast optional*
- 1/8 tsp black pepper
Instructions
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Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds - these rounds will form the crust.
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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.
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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.
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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.
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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.
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Add all the spinach, and cover the skillet once again so the spinach wilts, about 3 minutes.
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Once spinach has wilted, stir the sausage back in and cook 1 more minute, stirring occasionally, then remove from heat and set aside.
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In a large measuring cup or mixing bowl, whisk together the eggs, coconut milk, nutritional yeast (if using) salt and pepper.
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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!
Nutrition
Visit Jones Dairy Farms Website to check out their all natural, sugar free sausage, bacon, ham and more!
Want More Paleo Brunch Recipes? Try One of These!
Bacon Veggie Breakfast Casserole {Whole30}
Orange Almond Poppyseed Muffins
Sausage Veggie Quiche with Butternut Crust {Whole30}
Sweet Potato Hash with Sausage and Eggs {Whole30}
Lemon Crumb Cake with Lemon Curd
Orange Pecan Cranberry Muffins
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
Linda says
March 24, 2018 at 9:34 amI love your recipes! I am looking forward to making this one, but I have a request. I find it frustrating when recipes call for things like 1 sweet potato or 7oz of spinach, without providing a measurement or size equivalent. Sweet potatoes come in many sizes (small, medium, large?), and if I weigh out 7oz of spinach, it’s like 4 leaves. I looked it up, and 7oz of spinach is about 1 cup, but is this loose or packed? (I’m assuming packed) This kind of information would be helpful on future recipes. Thanks!
Linda says
March 25, 2018 at 10:36 amI apologize. I see now that you do say 1 “large” sweet potato. I am still curious about the spinach though. Thanks!
Sheri says
March 25, 2018 at 5:26 pmLinda, don’t know if this will help but I’m making this tomorrow for breakfast and when I went to the market they had containers that measured ounces for spinach. I bought the 5 oz, but they came in different sizes and you can portion it out that way. 5 oz was a lot so I don’t think I’ll try and weigh that! Good luck! Sheri
Linda says
March 25, 2018 at 8:44 pmThank you! I made it this morning and used a 5oz container of spinach, and it worked fine.
Michele says
March 27, 2018 at 1:53 pmThat’s great to hear!
Michele says
March 25, 2018 at 6:55 pm7 oz of spinach is definitely more than a handful, I have a huge container that’s 16 oz. Baby spinach is sometimes sold in 5oz containers too, so your best bet is to buy a 10oz and then eyeball it – spinach is very forgiving. I find that with spinach it’s actually easier to give the weight rather than cups since it can be squished down a lot!
Linda says
March 25, 2018 at 8:45 pmThanks! I made this recipe this morning using a 5oz container of spinach, and it worked fine. The recipe is delicious!
Sheri says
March 24, 2018 at 9:51 amThis looks delicious. I’ve been dabbling here and there with Paleo recipes, but never fully committed to the lifestyle. Well, I’m taking the leap. I’m giving myself 30 days to fully embrace it and see how I do. It’s time for a change! Thanks for being here with all your delicious recipes. Wish me luck!
Michele says
March 25, 2018 at 6:56 pmGood luck to you and welcome aboard! I hope you enjoy a few of the recipes on the site 🙂
Sheri says
March 28, 2018 at 11:08 amMichele, Michele, Michele, you definitely outdid yourself with this one. I finally got a chance to make it this morning and it was incredible! My poor puppy dog hovered hoping I drop some — sorry Kenzie, Momma’s not dropping any of this! I can definitely get into this Paleo thing. 🙂
Ann List says
May 19, 2018 at 5:59 pmGo for it, Sheri! Michele posts wonderful Paleo recipes on this site I think you’ll enjoy. (I’m a momma, but not a ‘running’ one…) 🙂
Sheila says
March 24, 2018 at 11:48 amJust made this! It was delicious! Snowbound here in Bettendorf, Iowa, up to 12″ expected! I didn’t have leeks but substituted onions. I also had half of a red pepper & a few portobello mushrooms that were begging to be sauteed. I put it in the oven while I plowed snow & came in the house & it smelled devine! It puffed up beautifully & the sweet potato crust provided an amazing sweetness! Will definitely be making this again. Thank you for this recipe and so many others! I really enjoy your site!
Michele says
March 25, 2018 at 8:29 pmThat sounds delicious, so happy you enjoyed it! Good luck with all the snow 🙂
Andrea says
March 24, 2018 at 3:38 pmThis looks A-MA-ZING!!! ? I cannot wait to make it! Thank you!!! ?
Michele says
March 25, 2018 at 6:57 pmHope you enjoy!
Kimberly says
March 25, 2018 at 12:22 pmThis was so good! I didn’t use enough sweet potatoes on the bottom at first since I forgot they’d shrink, so I added more and baked the crust a little longer. Love that it’s Whole30 compliant too. Thanks!
Michele says
March 25, 2018 at 3:28 pmSo happy you liked it!
Kayla says
March 29, 2018 at 3:33 pmMade this on Monday evening and its already gone!!! So good!!
Emily says
April 1, 2018 at 2:21 pmI made this as part of our Easter brunch and it was AMAZING. So delicious, and surprisingly easy to prepare. I was concerned about the coconut since some of our relatives are not fans, but they didn’t even notice. I also thought the nutritional yeast added a lot of depth. Great recipe, we will definitely make it again!
Cindy Berryman says
April 1, 2018 at 9:07 pmMade for Easter morning, so good and easy! Thanks for al your awesome recipes!
Leslie says
April 9, 2018 at 10:32 pmMy family loved this tonight. Both of my daughters had seconds. My 9 year old said “this is amazing!” Thanks for sharing.
Michele says
April 14, 2018 at 10:50 pmAwesome! So happy to hear that!
Jennifer Prendergast says
April 11, 2018 at 5:33 pmAwesome! I have a question- on all of your recipes, how large are the serving sizes calculated in the nutrition facts?
Michele says
April 14, 2018 at 10:46 pmI’d say a typical serving size if that makes sense, like for a quiche this size (9″ dish) 8 pieces.
Allison Caccoma says
April 29, 2018 at 12:39 pmLoved this recipe!! Thank you!
Michele says
April 29, 2018 at 4:50 pmSo happy you liked it!
Krystina says
May 8, 2018 at 4:47 pmCan I make the whole thing and cook it ahead of time and just reheat next day? Or what step do I stop a thing to make this ahead of time?
Thanks!!
Irina says
June 7, 2018 at 1:16 pmWould I need to bake white potato for the same time as sweet potato?
Michele says
June 7, 2018 at 5:07 pmProbably similar, you can test it out and adjust baking time as needed.
Bridgette says
July 2, 2018 at 10:46 pmCan you sub cashew milk for coconut milk?
Kelsey says
September 8, 2018 at 5:54 pmThis hits the spot every time! I’ve made it several times and it’s always great : ) The sweet potato gives it the perfect amount of sweet. I can never find whole 30 compliant sausage near me so I just cut up aidellas chicken and apple sausage and it’s SO GOOD!! Thank you!
Bonnie says
January 5, 2019 at 4:29 pmSo great tasting and healthy – my family loves this recipe! Sometimes I just sauté a sweet chopped onion instead of a leek and add baby portabella mushrooms when sautéing onions. I also double the eggs and sweet potatoes to feed a family of 11. It’s alwsys good to add garlic powder and onion powder. Love it!!
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Helena Hauge says
May 9, 2019 at 9:35 amCan you make this a day ahead and reheat? Or make the sweet potato part and stovetop ingredients the day ahead and then combine and bake in the morning?
Courtney says
June 26, 2019 at 2:40 pmWe made this ahead and have been reheating for breakfast all week! So good even reheated!
Courtney says
June 26, 2019 at 2:38 pmWe made this last week and it was to DIE for! So good! And the sweet potato crust…heaven on a plate!
Marianne says
July 8, 2019 at 11:55 amThe most delicious thing ever. Now I make it weekly. I’ve used white sweet potato, butternut squash, and regular potato as crusts. All great!