Sweet Potato Quiche (Paleo, Dairy-Free + Whole30)

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Author: Justin + Erica Winn
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  • 1 lb sausage
  • 1/2 onion - diced
  • 2 medium sweet potatoes - grated
  • 10 eggs
  • 1/4 - 1/2 cup full fat 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.