Andouille, Leek and Mushroom Quiche with Sweet Potato Crust

This is the perfect dish to bring to any brunch or to prep for breakfast for a few days.  It is so flavorful and filling and is sure to be a hit with any crowd!


Serves: 6

  • 2 medium sweet potatoes, sliced thin
  • olive oil spray
  • 2 small leeks, chopped
  • 8 oz mushrooms, sliced
  • 3 andouille sausages, chopped
  • 1/2 cup Gruyere + 1/4 cup, shredded 
  • 7 large eggs
  • salt and pepper to taste


Preheat oven to 400 degrees.

Spray a pie plate with olive oil or coconut oil.  Thinly slice sweet potatoes with a knife or use a mandolin on the medium setting.  Arrange sweet potato rounds in the pie plate, overlapping quite a bit since they will shrink up as they cook.  Spray with olive oil or other cooking spray.  Bake in the oven for 12-15 minutes, until the sweet potatoes begin to soften and brown.

While the crust is baking, heat olive oil over medium-high heat in a skillet.  Add leeks and saute for 5 minutes.  Add mushrooms and sausage and saute for an additional 4-5 minutes.  Turn off heat and set aside.

Crack eggs into a large mixing bowl and whisk.  Add salt, pepper and 1/2 cup cheese.  Stir in leek and mushroom mixture.

Remove sweet potato crust from the oven and pour in filling.  Top with remaining 1/4 cup of cheese and place back in the oven for an additional 30-35 minutes.  Remove from oven and let cool slightly.  Cut into 6 servings and enjoy!