Well Zach and I are back at it again with Whole 30! This will be our third round! We're already a week into it and are loving getting back into a healthy whole food lifestyle. It hasn't been difficult at all to step back into it so far and we've really found that it really gets easier every round.
This time we're doing things a little bit differently since we really want to make this a complete lifestyle change instead of just a 30 day crash diet. Instead of just 30 days we're going for 60! And we're also allowing ourselves one cheat meal a week. Our goal is to get to the point where we're eating whole foods 90% of the time and lettings ourselves live a little the rest of the time.
So today I thought I'd share one recipe Zach and I have been really loving on Whole 30. We discovered this back in January during our 2nd round and it has quickly become one of our favorites. Summer Sausage & Spinach Sweet Potato Crusted Quiche! I'll just call it Sweet Potato Crusted Quiche for short haha. I love how the salty and slightly spicy sausage mixes with the sweet-tasting sweet potato crust. I could eat this for breakfast, lunch, or dinner any day.
Sweet Potato Crusted Quiche
1/2 of one Hillshire Farms Beef Summer Sausage
2-3 Sweet Potatoes or Yams (depending on pan size)
6-8 Eggs (2 eggs for binding & 4-6 eggs for frittata depending on pan size)
1 tbsp clarified butter or ghee (I use Trader Joe's brand ghee)
1 cup water
1-2 cups spinach, coarsely chopped
Generous amounts of salt and pepper
Dried or Fresh Basil
Preheat oven to 350 degrees F. Grease the pie pan with melted clarified butter or ghee, making sure it is coated well.
Wash, peel, and grate sweet potatoes or yams. I used a food processor to shred my sweet potatoes, but you could use a grater too. Crack and whisk 2 eggs in a large bowl and combine with the grated sweet potatoes. Using your hands, mix together to create a paste-like consistency. (You may have some sweet potato left over. I like to save that and use it in a breakfast hash the next day!)
Take the potato/yam mixture and press it firmly into the sides and bottom of the pan, creating a crust-like layer. You don't want it too thick, but you want to be sure there are no gaps or holes in the crust. Bake the crust in the oven for 35 to 40 minutes or until edges become slightly brown.
While crust bakes, coin the summer sausage and cook in a skillet over medium heat until cooked through. Make sure to brown on both sides. Drain excess fat if needed. Set aside.
Create frittata mixture by whisking remaining eggs together in a medium-sized bowl. Add in water and continue to whisk. Finally, add in the spinach, salt, and pepper.
Remove crust from oven when finished baking and turn oven up to 375 degrees F. Layer the cooked sausage on top of the crust and then pour the egg mixture into the rest of the skillet. Top with dried or chopped fresh basil.
Bake in the oven for 35 to 40 minutes or until middle of egg is no longer liquid. Let sit and then serve.
Hope everyone's having a wonderful summer so far! Loves from Austin.
Sweet Potato Crusted Quiche
1/2 of one Hillshire Farms Beef Summer Sausage
2-3 Sweet Potatoes or Yams (depending on pan size)
6-8 Eggs (2 eggs for binding & 4-6 eggs for frittata depending on pan size)
1 tbsp clarified butter or ghee (I use Trader Joe's brand ghee)
1 cup water
1-2 cups spinach, coarsely chopped
Generous amounts of salt and pepper
Dried or Fresh Basil
Preheat oven to 350 degrees F. Grease the pie pan with melted clarified butter or ghee, making sure it is coated well.
Wash, peel, and grate sweet potatoes or yams. I used a food processor to shred my sweet potatoes, but you could use a grater too. Crack and whisk 2 eggs in a large bowl and combine with the grated sweet potatoes. Using your hands, mix together to create a paste-like consistency. (You may have some sweet potato left over. I like to save that and use it in a breakfast hash the next day!)
Take the potato/yam mixture and press it firmly into the sides and bottom of the pan, creating a crust-like layer. You don't want it too thick, but you want to be sure there are no gaps or holes in the crust. Bake the crust in the oven for 35 to 40 minutes or until edges become slightly brown.
While crust bakes, coin the summer sausage and cook in a skillet over medium heat until cooked through. Make sure to brown on both sides. Drain excess fat if needed. Set aside.
Create frittata mixture by whisking remaining eggs together in a medium-sized bowl. Add in water and continue to whisk. Finally, add in the spinach, salt, and pepper.
Remove crust from oven when finished baking and turn oven up to 375 degrees F. Layer the cooked sausage on top of the crust and then pour the egg mixture into the rest of the skillet. Top with dried or chopped fresh basil.
Bake in the oven for 35 to 40 minutes or until middle of egg is no longer liquid. Let sit and then serve.
Hope everyone's having a wonderful summer so far! Loves from Austin.
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