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This is a perfect brunch for your mama, or any day, in one balanced dish. Pair it with our Paleo-friendly almond flour pancakes, and you have yourself a sweet and savory Mother’s Day meal. Serve with a flower on the side, and I promise, she’ll love you more than she already does. Go in the backyard right now, and if all you can find is a weed, that’ll do. It’s the thought that counts!

In this recipe, I swapped out the traditional buttery, white flour crust with beautifully bright sweet potatoes. Any potatoes of choice will work here, but I love using the sweet varieties for their color, high Vitamin A content, and dietary fiber. They have a slightly lower glycemic index than white potatoes, but I wouldn’t worry too much about that; potatoes overall are always a better option than refined flours when it comes to nutritional profile.

Please use the whole egg, people! Long gone are the days when egg white frittatas were cool. Our bodies need the yolk, which is an incredible source of choline and cholesterol. In case you’re like the rest of the world, and egg cartons confuse the hell out of you, then rest assured. Forget cage-free, free-range, omega-3 enriched, and look for pasture-raised eggs. They’re the highest quality, with full access to roaming on pastures, eating bugs like they’re supposed to, and given more freedom than any other chickens out there. A happy hen is a happy egg, and eggs are good for you, therefore, buy pasture-raised eggs.

I added some uncured, nitrate-free chicken sausage for flavor and extra protein. You can easily substitute this with bacon, smoked salmon, or really any meat. Same thing goes for the cheese and vegetables. Switch it up! If you don’t enjoy goat cheese, go with a feta or ricotta cheese. If you don’t like spinach, mix in diced bell peppers or mushrooms instead. The options are endless!

Regardless, this whole-food-based brunch will have you coming back for seconds. No doubt.

Sweet Potato Crusted Sausage & Spinach Quiche Recipe

Sweet Potato Crusted Sausage & Spinach Quiche Recipe

Serves: 6
Prep time: 20 minutes
Cook time: 1 hour
Difficulty: medium


● 2 medium sweet potatoes
● 8 large pasture-raised eggs*
● 1 cup diced onion
● 2 cloves garlic, minced
● 5 cups raw spinach
● 2 diced chicken sausages, uncured & nitrate free
● ½ cup Skyr or Greek yogurt, plain & full fat
● ⅓ cup shredded Parmigiano Reggiano
● ⅓ cup goat cheese
● ½ tsp. Himalayan salt
● Black or red pepper flakes, to taste
● 1 tbsp. pastured butter*
● Coconut oil spray
● Green onions, garnish

*We love Vital Farms’ pasture-raised eggs & pastured butter.


1. Preheat oven to 350 degrees.
2. Peel and thinly slice the sweet potatoes. If you have a mandoline slicer, this would help with speed, ease, and equal size. Grease cast-iron skillet, pan, or pie dish with coconut oil spray. Coat the bottom with a layer of sweet potato slices making sure the bottom of the pan is not visible. Cut the rounds into halves, and fill them around the edges of the skillet or dish.
3. Once filled, spray coconut oil on top, and bake for 20 minutes.
4. While that’s cooking, add the butter, diced onions, garlic, and sausage to a non-stick skillet over medium heat. Cook until softened, about 5 minutes. Then add the spinach. Cook until wilted. Set aside to cool.
5. In a medium mixing bowl, add the eggs, yogurt, both cheeses, salt, and pepper. Whisk until fully combined.
6. Spread the sausage-spinach mixture on the sweet potato skillet, when done baking. Top with the liquid egg mixture. Feel free to sprinkle a little extra cheese on top.
7. Bake for 40 to 50 minutes, until the quiche sets in the center. Let cool slightly before slicing and serving. Garnish with sliced green onions, if desired.
8. Slap yo’ mama…because it’s that good. Don’t actually slap her, but you know what I mean.

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