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:

  1. Preheat the oven to 400°F.

  2. Use a clean dish towel or nut milk bag to squeeze out excess moisture from the grated sweet potatoes.

  3. In a bowl, mix the sweet potatoes with the remaining crust ingredients until evenly coated.

  4. Press the mixture into a greased 9-inch pie dish or tart pan, covering the bottom and sides evenly.

  5. Bake for 20-25 minutes until the edges are golden and crisp. Let cool slightly while preparing the filling.

  6. In a skillet (Chef Rebecca likes cast iron for quiche), cook the sausage until browned. Remove and set aside.

  7. Sauté onions in oil until translucent. Add mushrooms and a pinch of salt; cook until tender. Let cool slightly.

  8. In a bowl, whisk the eggs, milk, Dijon, salt, and pepper for the filling.

  9. Stir in the cheese, sausage, mushrooms, and onions.

  10. Pour the filling into the pre-baked sweet potato crust.

  11. Lower the oven temp to 350°F and bake for 30-35 minutes, or until the center is set.

  12. 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