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!
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
Outstanding recipe! have made this many times as it is so tasty. Love your recipes–haven’t had a bad one yet. Thank you!
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!
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.
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.
This was absolutely delish! I wasn’t able to get leeks for this recipe at the store so I skipped them. The sweet potato crust was so clever and I love the little bit of sweetness. We had a spinach spring mix that I used and didn’t notice anything off using that. Thanks for an incredible recommendation for using that brand of sausage! So good! I could only get the links but they were fabulous!
Absolutely fantastic! I wanted to make it again 2 days later. Thank you for a delicious and easy recipe.
Will definitely make again but will change it up a little. Instead of using the thinly sliced sweet potato for the “crust” I will shred the potato into “hash browns and use that as the crust instead. Also add a little nutmeg to the custard mix. Not sure how much, just added to my liking.
Great recipe! Very small portions however. In my family this would feed three adults and a large side sallad to go with it.
I enjoy, result in I found exactly what I was looking for. You have ended my 4 day lengthy hunt! God Bless you man. Have a nice day. Bye