When I lived in France, I ate more unusual things that I ever have living in the US. I tried pâté (loved it) and head cheese (don’t ever bring that gelatinous mess near me). And one of the most famed items was a mushroom pie my friend Lauren’s host family made for us. It was literally just layers of mushroom in a pie crust. Not that appetizing.
However, I did learn to love quiche, particularly Quiche Lorraine (ham and cheese) that was served at my college snack shack. It wasn’t even that crazy of a concept, just an egg pie with meats and cheese.
So when my friend Hannah emailed me a recipe for a Whole 30 approved quiche, I said, why not?! The best part, I still had a crust. The recipe called for replacing a bready crust with sweet potatoes.
Sausage and Kale Quiche (Whole 30 approved)
2 medium sweet potatoes
2 tablespoons of olive oil
12 oz of ground, unseasoned pork
3 loose cups of kale, stems removed and cut into bite-sized pieces
1/4 tsp rosemary
1/4 tsp oregano
1/4 tsp basil
1/4 tsp parsley
1/4 cup onion, diced
Black pepper and salt, to season
Preheat oven to 425.
Peel sweet potato, then using the peeler or the large side of a grater, peel sweet potato into shredded pieces. Toss in a bowl with 2 tablespoons of olive oil, then press sweet potatoes into the bottom of a round glass pan.
Place pan in oven and bake for 20-25 minutes, until potato looks slightly browned. Remove from oven and reduce oven heat to 350.
In a saucepan, cook ground pork, seasonings, and onion until pork is browned. Remove from pan with a slotted spoon and set aside. The pan should have pork drippings in it. Toss kale into pan and cook in drippings for about 4-5 minutes, or until kale is wilted. Remove from pan.
Pour sausage into the sweet potato crust. Top with kale.
In a bowl, whisk eggs until scrambled. Pour eggs over kale and sausage. Place glass pan in oven and bake for 30-35 minutes.
Remove from oven and let cool for 5-10 minutes before serving.