Recipes · Uncategorized

Rosemary Sweet Potato Quiche

Who loves breakfast food? I sure do! This quiche is absolutely PERFECT if you want to have people over for a healthy brunch (plus mimosas of course) or if you want a breakfast that will last you throughout the work week. The first time I made this, I used it for both! My mom was visiting me and I wanted to have a special brunch for us to eat while catching up and this was perfect. Then I had leftovers to last me a few days – so wonderful!


Here’s how we decided to eat it – a slice of quiche with a few green apple slices and a piece of rosemary for the lovely smell!

This dish takes about an hour to prepare (including cooking time), so I would suggest making it on a weekend or a day when you have ample free time. Then it will save you time later on in the week when you can eat leftovers.

Cut the sweet potato into thin slices

Your first step will be to cut the sweet potato into thin slices. I love having recipes as simple and quick as possible, so I left the skin on the sweet potato. I honestly did not notice the skin when the dish was finalized, but if you’re a stickler for peeling potatoes go ahead and take the skin off before slicing. If you’re leaving the skin on, make sure to wash the potato thoroughly.

After greasing the pan with some coconut oil, line the sweet potato slices along the bottom. Take your sausage (I used a Chicken Apple sausage that added a wonderful sweet taste to the whole quiche) and crumble it into the pan on top of the sweet potato. If there is a casing on the sausage, make sure to remove the sausage from the casing.

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By this step your kitchen (& hands) will smell amazing!

Throw in the rosemary with the sausage and take a deep breath – doesn’t rosemary smell wonderful? Cut up the mushrooms into thin slices and throw in with the mix. If you don’t like mushrooms, you can take this out entirely or supplement with another vegetable that you would like to have in the quiche.

Now it is time for the eggs. Go ahead and crack all 10 eggs into a separate bowl, beat them and throw into the pan. I added a little grass-fed cheddar cheese with my eggs, but that is optional – but really, why would you ever exclude cheese? Mmm.

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Almost there!

The sausage and mushrooms will try to rise to the top. Push them down if you can, but it is okay if a few stay at the top. Throw in some additional rosemary, top with salt and pepper and you’re ready for the oven!

Throw the final mix into the oven and bake at 350°F for about 30-45 minutes. It will depend on your oven and how thick your mix is. This recipe is pretty big and I do not have a bigger pan than this one, so mine took closer to an hour to bake to the point where I was comfortable calling it done. Check the top for slight browning.

And seriously, enjoy the smell of your kitchen – I cannot explain how great this smells when it’s cooking. I’m drooling now just thinking about it. Bon apéttit!

Top with more rosemary and prepare for your guests’ excitement


  • 10 grass-fed eggs
  • 1 cup organic mushrooms
  • 4 sausages removed from casing
  • 2-3 medium sweet potatoes
  • 3 tbsp rosemary
  • 1/4 c grass-fed cheddar cheese (optional)
  • 1/2 tsp salt and pepper
  • 1 tsp coconut oil (for the pan)

Baking Instructions:

  1. Preheat the oven to 350°F.
  2. Line the pan (the circular one featured in this post is approximately 8 inches diameter. A bigger baking dish would also be helpful) with coconut oil.
  3. Slice the sweet potato into thin slices and spread along the bottom of the pan.
  4. Crumble the sausage and rosemary on top of the sweet potato.
  5. Slice mushrooms into thin slices and throw in with the sausage and rosemary.
  6. In a separate bowl, crack the eggs and mix with cheese.
  7. Add the egg and cheese into the mix, pushing down on the sausage and mushrooms as they try to rise to the top.
  8. Top with rosemary.
  9. Bake for 30-45 minutes at 350°F or until edges are browning.
  10. Allow to cool for approximately 15 minutes and serve warm.

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