Rosemary Sweet Potato Quiche with Turkey Sausage, Sundried Tomatoes, and Chiles
This Rosemary Sweet Potato Quiche with Turkey Sausage, Sundried Tomatoes, and Chiles is your new favorite breakfast bake! Sausage, sun-dried tomatoes, Monterey Jack cheese, and chiles make an unexpectedly delicious combination.
Servings: 8 servings
Ingredients
For the sweet potato and rosemary crust:
- 2 large sweet potatoes
- 2 eggs
- 1 Tbsp rosemary
- 1 tsp salt
- 1/2 tsp Freshly cracked pepper
For the quiche:
- 8 eggs
- 1 lb turkey sausage cooked and drained
- 3/4 cup sun-dried tomatoes in oil, chopped
- 7 oz can mild green chiles, drained
- 1/2 cup monterey jack cheese
Instructions
For the sweet potato and rosemary crust:
- Preheat oven to 450 degrees.
- Peel sweet potatoes on the large side of a box grater. Using cheese cloth or a clean kitchen towel, squeeze as much liquid of out the sweet potatoes as you can. Place in a large bowl.
- Add eggs, rosemary, salt, and pepper, stirring throughly to combine.
- Spray a 9 inch pie pan or baking dish with cooking spray. Pour sweet potato mixture in to dish. Using the backside of a spoon, press the mixture in to the pan and up the sides. Ensure you're pressing it as much as you can - you want them to appear flattened, like hash browns.
- Bake for 30 minutes, removing to cool slightly while you prepare the quiche ingredients.
For the quiche:
- Reduce oven to 350 degrees. Once the crust is slightly cooled, top with cooked turkey sausage, sun-dried tomatoes, green chiles, and cheese.
- In a medium bowl, whisk eggs. Carefully pour eggs over quiche ingredients, being sure to not overfill. Depending on your dish size, you may use less than 8 eggs.
- Bake for 20 minutes, or until eggs are set. Remove from oven, serve warm.