Sausage & Kale Quiche with Sweet Potato Crust

This gluten-free quiche utilizes sweet potato instead of a traditional pie crust and it stuffed with breakfast sausage and kale!

Sausage & Kale Quiche with Sweet Potato Crust 1

So today marks day 14 of Whole30 for me – halfway there! I’ve been faithful to the cause thus far but tonight my willpower will be tested as I am going out to dinner at Oliver’s for Restaurant Week. However while my friends will be ordering from the curated Restaurant Week menu, I will be ordering the safest thing I can possibly find on their regular menu., which sadly will likely be a salad or a plain burger patty. Why do I even bother? Cause my friend Haley is back in town for the long weekend and eating is kind of our thing, even if my participation isn’t quite up to snuff.

Sausage & Kale Quiche with Sweet Potato Crust 2

In an effort to motivate myself to stay on track, I started off on the right foot this morning by polishing off the last of this quiche I made over the weekend. It’s pretty stinking awesome if I do say so myself. Instead of a regular pie crust, there’s a layer of thinly sliced sweet potato which is filled with breakfast sausage (passed the Whole30 test), kale, onion, and eggs. I was slightly skeptical on the crust part, worrying it would somehow be a bit chewy but think I may even prefer the sweet potato oser to perfection.

Sausage & Kale Quiche with Sweet Potato Crust 3

Two years ago: Lighter Recipe Roundup

Three years ago: Blueberry-Flax Buttermilk Pancakes

Four years ago: Slow Cooker Chicken Tacos

Five years ago: Carrot Cake Oatmeal


Serves 6


1 large sweet potato, peeled and thinly sliced (with mandoline or food processor)

1 Tbsp olive oil

1/2 lb. crumbled breakfast sausage

1/2 yellow onion, diced

3 stalks kale, stems removed and chopped

1-2 garlic cloves, minced

6 eggs, beaten

Salt and pepper, to taste


  1. Preheat oven to 450 degrees.
  2. Lightly grease a 9-inch pie pan. Lay the sweet potato slices on the bottom and up the sides in a circular pattern, overlapping the pieces. Bake for 20 minutes. Remove from oven and lower heat to 375 degrees.
  3. While the crust is baking, prepare the filling. Heat oil in a large skillet over medium heat. Add the sausage and cook until no longer pink. Remove to a paper towel-lined plate, reserving ~1 tablespoon on grease in the pan.
  4. Add onion to the same pan and saute until translucent, about 3-4 minutes. Add kale and saute another 3-4 minutes. Add garlic, mix well for 30 seconds, and then remove from heat. Stir sausage back into the kale mixture and then spread evenly into the cooked crust.
  5. In a medium bowl, beat together the eggs and salt and pepper. Pour mixture over the filling and bake for 30 minutes or until set. Let rest for 5-10 minutes before slicing and serving.

Source: Adapted from My Utensil Crock.

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