Weekend brunches are a staple in our house. This tradition really began during Quarantine when there wasn’t much else to do but whip up some Bloody Marys or Mimosas, put on the golf tournament (or football games depending on the season), and make a tasty brunch.
This weekend, we wanted to multitask and enjoy a delicious brunch that would have leftovers to last during the week when we’re on the go to work. I also love how versatile a quiche is! We also love meal prepping breakfasts for the week with this recipe. It’s a win-win: delicious Sunday brunch, and tasty breakfasts during the work week!
I love the slightly sweet and savory flavors that come through with the sweet potato and sausage, and including some greens is a bonus. This is also tasty with chopped broccoli, or really any veggies you have lying around your house that need to be cooked.
Below I will also include the variation that I made for Kevin who is not a fan of veggies (lots of sausage and cheese in his!). Other ways we have made this have been swapping out the heavy cream for dairy-free oat milk, or a combo between heavy cream/oat milk. Choose your own adventure!
Note: To make a variation on this for your non-veggie peeps, swap out all of the prepped “add-in” ingredients for: 1.5 cup breakfast sausage, 0.75 cup of sweet potatoes, and 1 cup of shredded taco blend cheese.
Sausage & Veggie Quiche
Equipment
- Oven
- Stove
- 1 8 inch cake pan
Ingredients
- 1 Pillsbury Pie Crust
- ½ cup Diced Red Bell Pepper
- ¾ cup Diced Sweet Potato
- ½ cup Chopped Baby Spinach
- ¾ cup Heavy Whipping Cream
- 4 Eggs
- Salt & Pepper (to taste)
Instructions
Pre-Baking Pie Crust
- Pre-heat oven to 350°. Spray cake pan with cooking spray. Lay pie crust evenly along bottom.
- Bake pie crust for 8 minutes. Remove from oven and poke bottom of crust 5-6 times with fork. Return to oven for 6 minutes.
- Remove from oven and set aside.
Prepping Ingredients
- Dice sweet potato into ½ inch cubes. Turn oven up to 400° and bake for 20 minutes or air fry at 400° for 12 minutes. Set aside.
- While sweet potato is baking, cook breakfast sausage in a pan. Drain fat and set aside.
- Saute diced red bell pepper until tender in same pan used for sausage. Set aside.
- Dice baby spinach. Set aside.
Combining Ingredients
- In a large mixing bowl, crack 4 eggs and whisk. Add heavy whipping cream, salt and pepper, then whisk to combine.
- Add sweet potatoes, breakfast sausage, bell pepper, and spinach to egg mixture. Mix to combine
- Pour mixture onto pie crust.
- Bake for 50 minutes.
- Remove and let cool.