Southwestern Quiche on a Sweet Potato Crust


Southwestern Quiche on a Sweet Potato Crust // via Nosh and Nourish


1 package
Cascadian Farm Premium Organic frozen Fire Roasted Sweet Potatoes (16oz bag)
2 tablespoons
organic olive oil
3 tablespoons
1 cup
organic shredded Mexican cheese (divided)
1 1⁄2 cup
diced swiss chard (or sub your favorite greens - spinach or kale would work too)
yellow bell pepper (diced)
1⁄2 tablespoon
Minced Garlic
1 teaspoon
cooked mango jalapeño chicken sausages (approx 3 ounces each)
1⁄2 teaspoon
Sea Salt
1⁄4 teaspoon
ground pepper
1⁄3 cup
Milk (or sub cashewmilk)


For topping (optional but recommended!):


  1. Preheat oven to 375 degrees.
  2. Cook Cascadian Farm sweet potatoes, according to package: combine 2 tbsp olive oil, 3 tbsp water, and sweet potatoes in a large skillet over medium high heat. Cover and cook for 12 -15 minutes until cooked through.
  3. Then, remove the sweet potatoes from heat and place them in a greased 9" deep dish pie plate. 
  4. Use a potato masher to mash them into small chunks. Then use your hands to press the sweet potatoes into the pan, evenly on the bottom and sides to form the crust. 
  5. Sprinkle 1/2 cup mexican cheese into a thin layer on the sweet potato crust. Bake for 5 minutes, until cheese is completely melted. Then, remove from heat.
  6. In a large skillet over medium heat, saute the swiss chard (greens) with the bell pepper, garlic, and cumin. 
  7. In a large mixing bowl, combine the sauteed greens and bell pepper, cooked chicken sausage, eggs, milk, remaining mexican cheese, salt, and pepper, Then pour the mixture into the prepared partially baked crust. 
  8. Bake for another 45 minutes. Eggs should be set (not jiggly) and top should be lightly browned when finished. 
  9. Top with: cilantra, Greek yogurt, peach guac, and salsa!

Yields 8 Servings