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3.24.18

Sausage, Leek, and Spinach Quiche {Paleo, Whole30}

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Whole 30 No Added Sugar

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.

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! 

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!

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!  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! 

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!

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! 

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} 

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! 

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! 

Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Breakfast/brunch
Cuisine: Paleo and Whole30
Servings: 8
Print this Recipe
Did you make this recipe?
Leave a review
4.75 from 28 votes

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

  1. Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds - these rounds will form the crust.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add all the spinach, and cover the skillet once again so the spinach wilts, about 3 minutes.
  7. Once spinach has wilted, stir the sausage back in and cook 1 more minute, stirring occasionally, then remove from heat and set aside.
  8. In a large measuring cup or mixing bowl, whisk together the eggs, coconut milk, nutritional yeast (if using) salt and pepper.
  9. 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

Calories: 271kcal
Carbohydrates: 8g
Protein: 13g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 183mg
Sodium: 504mg
Potassium: 444mg
Fiber: 1g
Sugar: 1g
Vitamin A: 5240IU
Vitamin C: 10.3mg
Calcium: 69mg
Iron: 2.7mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Visit Jones Dairy Farms Website to check out their all natural, sugar free sausage, bacon, ham and more!

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! 

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

Classic Cinnamon Rolls

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!

You Might Also Like...

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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. Linda says

    March 24, 2018 at 9:34 am

    4 stars
    I 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!

    Reply
    • Linda says

      March 25, 2018 at 10:36 am

      I apologize. I see now that you do say 1 “large” sweet potato. I am still curious about the spinach though. Thanks!

      Reply
      • Sheri says

        March 25, 2018 at 5:26 pm

        Linda, 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

        Reply
        • Linda says

          March 25, 2018 at 8:44 pm

          Thank you! I made it this morning and used a 5oz container of spinach, and it worked fine.

          Reply
          • Michele says

            March 27, 2018 at 1:53 pm

            That’s great to hear!

      • Michele says

        March 25, 2018 at 6:55 pm

        7 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!

        Reply
        • Linda says

          March 25, 2018 at 8:45 pm

          Thanks! I made this recipe this morning using a 5oz container of spinach, and it worked fine. The recipe is delicious!

          Reply
  2. Sheri says

    March 24, 2018 at 9:51 am

    This 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!

    Reply
    • Michele says

      March 25, 2018 at 6:56 pm

      Good luck to you and welcome aboard! I hope you enjoy a few of the recipes on the site 🙂

      Reply
      • Sheri says

        March 28, 2018 at 11:08 am

        Michele, 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. 🙂

        Reply
    • Ann List says

      May 19, 2018 at 5:59 pm

      Go 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…) 🙂

      Reply
  3. Sheila says

    March 24, 2018 at 11:48 am

    5 stars
    Just 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!

    Reply
    • Michele says

      March 25, 2018 at 8:29 pm

      That sounds delicious, so happy you enjoyed it! Good luck with all the snow 🙂

      Reply
  4. Andrea says

    March 24, 2018 at 3:38 pm

    This looks A-MA-ZING!!! ? I cannot wait to make it! Thank you!!! ?

    Reply
    • Michele says

      March 25, 2018 at 6:57 pm

      Hope you enjoy!

      Reply
  5. Kimberly says

    March 25, 2018 at 12:22 pm

    5 stars
    This 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!

    Reply
    • Michele says

      March 25, 2018 at 3:28 pm

      So happy you liked it!

      Reply
  6. Kayla says

    March 29, 2018 at 3:33 pm

    5 stars
    Made this on Monday evening and its already gone!!! So good!!

    Reply
  7. Emily says

    April 1, 2018 at 2:21 pm

    5 stars
    I 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!

    Reply
  8. Cindy Berryman says

    April 1, 2018 at 9:07 pm

    Made for Easter morning, so good and easy! Thanks for al your awesome recipes!

    Reply
  9. Leslie says

    April 9, 2018 at 10:32 pm

    5 stars
    My family loved this tonight. Both of my daughters had seconds. My 9 year old said “this is amazing!” Thanks for sharing.

    Reply
    • Michele says

      April 14, 2018 at 10:50 pm

      Awesome! So happy to hear that!

      Reply
  10. Jennifer Prendergast says

    April 11, 2018 at 5:33 pm

    Awesome! I have a question- on all of your recipes, how large are the serving sizes calculated in the nutrition facts?

    Reply
    • Michele says

      April 14, 2018 at 10:46 pm

      I’d say a typical serving size if that makes sense, like for a quiche this size (9″ dish) 8 pieces.

      Reply
  11. Allison Caccoma says

    April 29, 2018 at 12:39 pm

    5 stars
    Loved this recipe!! Thank you!

    Reply
    • Michele says

      April 29, 2018 at 4:50 pm

      So happy you liked it!

      Reply
  12. Krystina says

    May 8, 2018 at 4:47 pm

    5 stars
    Can 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!!

    Reply
  13. Irina says

    June 7, 2018 at 1:16 pm

    Would I need to bake white potato for the same time as sweet potato?

    Reply
    • Michele says

      June 7, 2018 at 5:07 pm

      Probably similar, you can test it out and adjust baking time as needed.

      Reply
  14. Bridgette says

    July 2, 2018 at 10:46 pm

    Can you sub cashew milk for coconut milk?

    Reply
  15. Kelsey says

    September 8, 2018 at 5:54 pm

    5 stars
    This 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!

    Reply
  16. Bonnie says

    January 5, 2019 at 4:29 pm

    5 stars
    So 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!!

    Reply
  17. Apartamento 3 Quartos says

    March 18, 2019 at 9:58 pm

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    Reply
  18. Helena Hauge says

    May 9, 2019 at 9:35 am

    Can 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?

    Reply
    • Courtney says

      June 26, 2019 at 2:40 pm

      We made this ahead and have been reheating for breakfast all week! So good even reheated!

      Reply
  19. Courtney says

    June 26, 2019 at 2:38 pm

    5 stars
    We made this last week and it was to DIE for! So good! And the sweet potato crust…heaven on a plate!

    Reply
  20. Marianne says

    July 8, 2019 at 11:55 am

    5 stars
    The most delicious thing ever. Now I make it weekly. I’ve used white sweet potato, butternut squash, and regular potato as crusts. All great!

    Reply
  21. Brigitte says

    December 25, 2019 at 7:44 pm

    5 stars
    I baked it for Christmas brunch , it was sublime !! I baked the sweet potatoes but it shrunk a little I put more in a silicone mat brushed with olive oil sprinkle salt pepper. I added the cooked sweet potatoes to the plate . The easiest way to do it is bake your potatoes on a silicone mat than add it to you pie plate . I cooked 8 oz gardein sausage breakfast than diced it , set it aside cooked the leek , spinach and added the sausages . I followed the rest of the recipe . It was the best crustless quiche I have ever made !! Vegetarian too . The key to this recipe is to season the potatoes real good not too much . This is an unbelievable dish ……thank you

    Reply
  22. Lynn A Sochon says

    December 29, 2019 at 6:44 pm

    5 stars
    Outstanding recipe! have made this many times as it is so tasty. Love your recipes–haven’t had a bad one yet. Thank you!

    Reply
  23. Lori says

    February 2, 2020 at 12:05 pm

    5 stars
    This breakfast quiche is just what we needed for our whole 30 day #14 food boredom. Delicious, not too difficult to make and packed with flavor!

    Reply
  24. Howard L. (Phoenix, AZ) says

    August 8, 2020 at 1:05 pm

    Whole 30 has saved my life. I really appreciate your web site and the great recipes you have shared on your blog. Whenever I am looking for a recipe to add to my meal planning, I come to your blog first. As a diabetic I am off of 90% of my insulin and am down 24 pounds. Thank you for sharing recipes to help me succeed in my health goals.

    Reply
  25. Megan H. says

    November 8, 2020 at 5:07 pm

    5 stars
    I made this today and I’m eating a bite as I leave this review–it’s delicious! Thanks for a great recipe using great ingredients. I am hoping I can figure out a way to freeze it but today’s batch will probably be gone in a few hours; it’s so good.

    Reply

Trackbacks

  1. Chipotle Lime Potato Salad with Bacon {Paleo, Whole30} | The Paleo Running Momma says:
    June 24, 2018 at 7:44 am

    […] recipes, (remember my bacon zucchini fritters?!) along with sugar-free pork sausage (used in my sausage leek & spinach quiche) and fully-cooked chicken, pork and turkey sausage to throw into quick […]

    Reply
  2. Paleo “Dump” Quiche – Life Organic says:
    March 29, 2019 at 9:49 pm

    […] I loosely adapted a recipe that a friend of mine had given me: https://www.paleorunningmomma.com/sausage-leek-and-spinach-quiche/ […]

    Reply

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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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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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