Breakfast, lunch, dinner... this quiche works for any meal. Full of healthy ingredients, protein, and flavors. The best part is that left overs taste just as good. (Remember, you can sub the meat for extra veggies, and if you don't like these veggies, choose your own variation! There are no rules, so be creative).
- 3 cups shredded sweet potato (1 medium sized potato)
- 1 cup cooked sausage
- 8 oz chopped mushrooms sautéed
- ½ sweet onion sautéed
- 1 cup sweet corn
- 6 eggs
- 1 cup ricotta cheese
- 1 tablespoon rosemary (or a few diced sprigs of fresh herb)
- Salt and pepper to taste
Coaching: Preheat oven to 400. Shred sweet potato. Oil 9x9in pie pan. Put shredded potato in the pan and pack down to completely cover the bottom. Spray or oil the top of the potatoes. Place in oven for 10minutes. Cook sausage on stove top, set aside. Use the same pan and with the sausage juices sauté mushrooms, onion, and corn. Combine the rest of the ingredients in a bowl and whisk until light. Put the sausage and veggies on top of the crust and spread out evenly. Pour the egg mixture on top and bake 25-35minutes until eggs are cooked through. Cool 10minutes before eating.