Whole30 Sweet Potato Quiche

Whole30 Day 1

Some of my family and I are starting a round of the The Whole30 Program today. If you haven't heard about it before, it's a program based on whole foods and is designed to refocus your relationship with food and kick the sugar and snack cravings. I did the program about two years ago, and I'm not going to lie, it was challenging. But by the end I felt great and had lost several pounds. You cannot eat certain things like dairy, grains, sugar and alcohol, but there's no calorie counting and plenty of protein, veggies and good fats. 

A while back I had a quiche at a friend's house that used sliced potatoes as a crust. It was delicious. So I decided to try making it myself this morning. This quiche tastes great and looks beautiful. We didn't have any leftovers, so next time I'll make two. 

For the crust I followed the instructions on Cooking Light Sweet Potato Crust is a Must with just a couple modifications. I don't have a deep dish pie pan, so I only used one sweet potato. And instead of nonstick spray I tossed the slices in oil, salt and pepper. I don't have a mandolin, so I sliced the sweet potato by hand. 

After making the quiche you will have leftover sausage. That'll make tomorrow's breakfast even easier. You can adjust this recipe to use anything you have on hand. For example, it'd be delicious with regular potatoes, bacon and Brussels sprouts.

Whole30 Sweet Potato Quiche

For the Crust
1 sweet potato, peeled and sliced thin
1 tsp oil
1/4 tsp salt
1/4 tsp pepper

For the Filling
1/2 small onion, diced
4 eggs
1/2 cup full fat coconut milk
1/2 cup Whole30 Breakfast Sausage Crumbles (recipe below)
1/2 cup arugula

1. Preheat oven to 350°F.
2. In a large bowl, mix together the sweet potato slices, oil, 1/4 tsp salt and 1/4 tsp pepper. Overlap the sweet potato slices along the bottom of the pie crust. Take some of the slices, cut in half and arrange around the edges. 
3. Bake for 20 minutes. Remove from oven and increase temperature to 375°F. 
4. Cook the sausage in a nonstick skillet over medium heat until browned and cooked through. Remove sausage from pan with a slotted spoon to preserve the sausage grease. 
5. Saute the onion in the grease. Remove from the heat and set aside.
6. In a large bowl, beat together the eggs and coconut milk. Stir in 1/2 cup arugula, 1/2 cup of the sausage, and the onions. Carefully pour into the pie pan. 
7. Bake at 375°F for 30 minutes or until the eggs are set. 

Whole30 Breakfast Sausage Crumbles

1 lb ground pork
1 tsp salt
1 tsp fenugreek, ground
1/2 tsp black pepper
1/2 tsp sage
1/4 tsp nutmeg

1. Grind the fenugreek in a coffee grinder. 

2. Mix all ingredients together.

3. Cook on medium heat until browned. 

4. Remove cooked sausage from pan and reserve the sausage grease.

Note: If sugar isn't an issue for you, feel free to substitute 1-2 Tbsp maple syrup for the fenugreek.