This sweet potato quiche is perfect for your next brunch. It’s sweet, savory, hearty and filling; the perfect complement to a hot cup of coffee with a group of friends. With only six main ingredients, it whips up in no time and makes about eight servings. See, I told you it was perfect for brunch!
But don’t limit yourself to only enjoying this sweet potato quiche for only the occasional brunch. Make it up for your family on the weekend for a healthy breakfast and you’ll have some leftovers to munch on for lunch or to reheat the next day for an easy breakfast option.
In fact, we like to make this on a Sunday so we have an entire week’s worth of breakfast at our fingertips. There’s no better way to guarantee you’ll have a healthy breakfast every day than to make a big pan of this sweet potato quiche to have ready to heat up for the entire week.
If you are planning in advance, you can even prep this the evening before and just toss it in the oven the next morning. Just mix everything in a bowl or casserole dish and throw it in the fridge. Then, all you have to do in the morning is put it in the oven to bake and wait while your house fills with the wonderful smell of breakfast. Mmmmm….
If you try out this recipe, let us know what you think by leaving a comment below and adding a rating. Also, take a picture and tag it on Instagram @realsimplegood so we can check it out!
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Sweet Potato Quiche (Paleo, Dairy-Free + Whole30)
- 1 lb sausage
- 1/2 onion, - diced
- 2 medium sweet potatoes, - grated
- 10 eggs
- 1/4 - 1/2 cup coconut milk, - More milk will make the quiche light and fluffy but will also give it more coconut flavor.
- 2 big handfuls of greens, (kale, spinach, etc.)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- Preheat your oven to 425 degrees.
- Heat a cast iron pan or over medium heat. Note: If you don’t use a cast iron skillet, you’ll have to transfer everything to another oven safe dish to cook.
- Add in the sausage and onion to cook, stirring occasionally.
- While the sausage is cooking, prepare the rest of the ingredients. Grate the sweet potatoes and place them in a large bowl. Add the eggs, coconut milk (use 1/2 cup for a lighter and fluffier texture, less if you don’t want as much coconut flavor), kale, and seasonings. Mix everything together.
- Once the sausage is cooked, add it to the bowl with the rest of the ingredients and mix again until the sausage is evenly incorporated.
- Now, pour everything back into the cast iron pan (or other oven safe dish).
- Bake in your oven for 45 minutes, until fully cooked. You’ll know it is done when the top is looking brown and crispy and the egg in the middle of the pan is no longer runny.
- Cut into pieces and serve.
SOOOOOO GOOOOOOOD!! This was a huge hit at brunch this morning. I subbed bacon for sausage and sautéed the onion/sweet potatoes in the bacon fat. YUM!!!! And easy. 🙌🏻
Oohhh yum! That sounds amazing! So glad it was a hit! 🙂
This quiche is so delicious! A lifesaver during Whole30 – we make it on the weekend so we don’t have to worry about cooking breakfast during the week. Thank you for all your fabulous recipes!
You’re very welcome Karen! I’m so glad to hear that this was a staple to get through your Whole30 🙂
Oops I forgot to rate the recipe – definitely 5 stars!
I really liked this recipe. Pork sausage does a number on my tummy so I found some turkey chorizo and used that instead. It worked great. I also didn’t want to open an entire can of coconut milk (b/c I didn’t have use for it this week) so I used almond milk and it worked great.
Sounds perfect Erin, glad you were able to modify the recipe to make it work for you.
Once again a fantastic recipe. Never really fond of quiche but this dish is a keeper. Thank you for your real simple good recipes. You have changed my perspective on the “labour” of cooking from I hate cooking to what can I make next!
That’s so great to hear Kay! Thanks for coming back to leave a rating and review, we really appreciate it 🙂
UGH. So GOOD. Have eaten this for more than one meal during a single day. The slight sweetness of the coconut milk coupled with the sweet potatoes makes this recipe absolutely decadent. I’ve also made it with bacon and it’s equally yummy!!
Can I convert recipe to instant pressure cooker? Don’t want to use oven. Thx. Ann
Hi Ann – Sorry, but we’ve never made this in the Instant pot so we can’t provide instructions for that.
Can you make this in a baking pan instead of the cast iron skillet?
Yes, that should be fine. You may have to adjust the cooking time, just watch it and cook until the center is firm and the eggs are cooked through. Hope you enjoy!
What size cast iron skillet is recommended?
A 12 inch skillet is recommended. You can see the one we use here: https://www.amazon.com/shop/realsimplegood
This was absolutely fantastic. I made it for Mother’s day brunch since I’m trying to be paleo and the rest of the family was having bagels. Well, they saw this huge quiche and plowed into it and everyone absolutely loved it. I followed the recipe to a “T” and it was absolutely great. Thank you!
That’s fantastic!! So happy to hear it was loved by the whole family! Happy Mother’s Day and thanks so much for letting us be a part of your special day! 🙂
Hi! I’m looking forward to making this for mother’s day this Sunday, and I’m wondering if you think this recipe would work with cashew milk instead.
Thanks for your help, Maddy
The cashew milk won’t be as thick and creamy as full-fat coconut milk but I think it would work. I’d just use 1/4 cup to start and whisk it in and make sure the eggs don’t get too runny before you add any more. We hope you have a great Mother’s Day and let us know how it turns out!
I just made this with frozen kale, minus the sausage (I had everything else on hand, plus I haven’t been able to find Whole 30 compliant breakfast meats that fit my budget). It is so delicious! I didn’t even have to add extra condiments or seasoning to make it more flavorful, like I often do with egg recipes. My 3-year-old son gobbled it up, too. Thanks for the recipe that will finally get my kids to eat kale! 🙂
That’s so great! We are glad to hear that your son loved it too! Thanks for trying the recipe and leaving a comment.
This looks amazing! I am new to Paleo and am looking for ideas. I am featuring it tonight on Savoring Saturdays. Can’t wait to see what you post this week!
Thanks Elle! It’s nice to meet you, and welcome to the Paleo lifestyle! It’s a pretty fun place, and hopefully you will find some other inspiration on our site. Thanks for visiting. Can’t wait to check out Savoring Saturdays this weekend!
Looks delish! I love all the added greens and sausage! I’ll have to add it to my breakfast menu. 🙂 Thanks so much for sharing it at Savoring Saturdays! 🙂
Yeah, we love adding in extra greens with our breakfasts! Thanks for visiting!