Recipe: Sausage, Leek, and Spinach Quiche

With Easter just around the corner, it’s a perfect time to try out some new brunch recipes. This quiche is gluten-free, dairy-free, sugar-free and perfect if you’re following a Paleo diet.

INGREDIENTS

• 1 large sweet potato
• 1 Tbsp. ghee or coconut oil plus sea salt for roasting potatoes
• 3/4 lb. pork sausage 
• 1 Tbsp. ghee or coconut oil
• 2 large leeks white and very light green parts only, sliced thin
• Sprinkle of salt
• 1 Tbsp. water
• 7 oz. fresh baby spinach chopped
• 7 large eggs
• 1/4 cup organic coconut milk full fat, blended before adding
• 1/2 tsp. fine grain sea salt
• 2 Tbsp. nutritional yeast, optional*
• 1/8 tsp. black pepper

DIRECTIONS

1. Preheat your oven to 425 degrees. Peel your sweet potato and slice it into very thin rounds — these rounds will form the crust.
2. Coat your hands in coconut oil and grease the potato slices, then arrange in a 9″ pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust, or cut larger slices in half. Sprinkle lightly with sea salt.
3. Place “crust” in the preheated oven for 20-25 mins or until cooked through, then remove from oven and lower the heat to 400 degrees.
4. Meanwhile, heat a large skillet over medium high heat. Once hot, crumble in sausage and cook, stirring, to fully brown. Remove with slotted spoon to a plate and set aside.
5. Turn heat down to medium-low and place 1 Tbsp. ghee or oil in skillet. Add sliced leeks and toss to coat, then sprinkle with salt and add the water. Cover skillet and cook 2 minutes, remove lid and stir, then re-cover and cook another 2 minutes until softened.
6. Add all the spinach, and cover the skillet once again so the spinach wilts, about 3 minutes.
7. Once spinach has wilted, stir the sausage back in and cook 1 more minute, stirring occasionally, then remove from heat and set aside.
8. In a large measuring cup or mixing bowl, whisk together the eggs, coconut milk, nutritional yeast (if using) salt and pepper.
9. Place all the sausage mixture into the pre-baked “crust,” then pour egg mixture over the top. Bake in the preheated oven (now 400 degrees) for about 25 minutes or until center is set and puffing up. Remove from oven and allow to sit at least 10-15 minutes before slicing and serving. Enjoy!

From Paleo Running Mama