Sausage and Mushroom Quiche with Sweet Potato Hash Brown Crust
Recipe by Rebecca Feldman, Honey’s Holistic Chef
**Get this ingredient at Honey’s Farm Store, open every Saturday & Sunday year-round, 10am-4pm
Ingredients:
For the Crust
2 medium sweet potatoes**, peeled and grated
1 egg**
½ teaspoon Himalayan pink salt**
¼ teaspoon black pepper
1 Tablespoon arrowroot flour (optional, for extra crispness)
1 Tablespoon olive oil**
For the Filling
4 pasture-raised eggs**
¾ cup raw milk**
1 teaspoon Dijon mustard
½ lb sage sausage**, crumbled
1 cup king oyster or shiitake mushrooms**, sliced
½ small onion or 2 shallots, thinly sliced
4 oz raw cheddar**, shredded
Himalayan pink salt** + black pepper to taste
1 Tablespoon olive oil**
Directions:
Preheat the oven to 400°F.
Use a clean dish towel or nut milk bag to squeeze out excess moisture from the grated sweet potatoes.
In a bowl, mix the sweet potatoes with the remaining crust ingredients until evenly coated.
Press the mixture into a greased 9-inch pie dish or tart pan, covering the bottom and sides evenly.
Bake for 20-25 minutes until the edges are golden and crisp. Let cool slightly while preparing the filling.
In a skillet (Chef Rebecca likes cast iron for quiche), cook the sausage until browned. Remove and set aside.
Sauté onions in oil until translucent. Add mushrooms and a pinch of salt; cook until tender. Let cool slightly.
In a bowl, whisk the eggs, milk, Dijon, salt, and pepper for the filling.
Stir in the cheese, sausage, mushrooms, and onions.
Pour the filling into the pre-baked sweet potato crust.
Lower the oven temp to 350°F and bake for 30-35 minutes, or until the center is set.
Cool for 10 minutes before slicing.
Optional Garnishes:
Chopped chives or fresh thyme
Light drizzle of chili oil or herbed ghee
Microgreens with a squeeze of lemon juice