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)
Gather
2 medium sweet potatoes
2 tablespoons of olive oil
8 eggs
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