Fall Sentimentality & Sweet Potato Crusted Quiche
Some people lament the end of summer, but not me. For me, there has always been something sentimental about the Fall. The crisp air hits, filled with that distinctive smell. I take a deep breath and feel happy. It could be explained by the fact that many of the most monumental moments of my entire life have happened in the Fall: I crossed the finish line of my first marathon, helped win the 2008 election, married the love of my life. But I truly believe that my feelings for Fall are somehow more visceral than that. I grew up in New England, where the seasons are distinct and fall is without a doubt the most beautiful among them. Wherever I go, I will forever associate fall with beauty and happiness.
This quiche certainly celebrates fall, and I was surprised at just how much I loved it. As you bite in you might think you’re eating stuffing, but while the flavors are rich and comforting the dish is healthy and filling.
Sweet Potato Crusted Quiche with Sausage, Caramelized Onion, Apple and Sage
A Messy Kitchen Original
- 1 large or 2 medium sweet potatoes (~450g)
- 1 Tbsp coconut oil, melted
- 1 pound ground spicy Italian turkey sausage
- 1 large apple, diced
- 1 medium yellow onion, sliced thin
- 6 eggs, whisked
- 1 tablespoon sage, divided
- Salt and pepper, to taste
- 1 Tbsp olive oil
- Coarsely grate sweet potato into a large bowl. Toss with coconut oil. Press into the bottom of a large pie dish and bake at 450 for 20 minutes, or until golden.
- Meanwhile, heat olive oil in a large skillet. Add sliced onion and cook until soft and translucent. Add apple and cook for a minute or two. Add sausage and sage and cook until no longer pink, breaking up the meat and stirring the ingredients all together.
- Transfer content of pan into pie crust and pour eggs over top, allowing it to spread evenly and seep into the crevices.
- Bake at 350 for 30 minutes, or until eggs are cooked through in the middle.
Nutrition: 209 Calories, 14g fat, 20 carbs, 22g protein, 3g fiber