This Sweet Potato and Rosemary crust is the perfect option for a gluten-free quiche base! It’s super simple and so delicious. The filling is packed with protein and some serious flavor from the help of sun-dried tomatoes and green chiles. An unlikely combination, but undeniably delicious!
Do healthy breakfasts (perhaps on-the-go-friendly) fit your healthy eating intentions of 2018?
I knew it!
You’re in luck – because with this recipe, I have you covered.
A few months ago, I was in Whitefish, Montana, near Glacier National Park. First of all: if you’ve never been, plan a trip immediately. Glacier is one of those places you leave feeling so small and so insignificant. Like you’re in the presence of something bigger. And quite literally, you are: the park is over 1 million acres, has 762 lakes, and is home to Mt. Cleveland, towering at 10,479 feet.
If it isn’t evident that I love this place already, I’m actually in the process of planning my next trip back in June to run the Glacier National Park Half Marathon. Bucket List: CHECK.
Ok, but let’s talk about FOOD riiiiight? So when I was in Whitefish, I stopped at this cute little coffee shop called Montana Coffee Traders. Upon walking through the front door, I was greeted by the unmistakably delicious scent of freshly roasted coffee and garlicky roasted potatoes. True story: I was never leaving.
They had an adorable little gift shop with local art, jewelry, pottery, and trinkets. It was part tourist-stop, part local favorite for weekday breakfast. It was absolutely perfect.
It was finally my turn to place my order. And, if you know me, picture this: at least 6 things on the menu were speaking to me, and I was equally salivating for each one. Did I get tea? Plain ole’ coffee (they’re known for it, after all)? Did they have almond milk? Hell, I’m on vacation – do I get a latte?
YEA. Welcome to my indecisive life.
Ok, I can do this!
Coffee with almond milk (they had it!).
Sweet little home baked good to share.
And, after inquiring about the quiche of the day, I was convinced: Turkey sausage, sundered tomatoes, green chiles, and Monterey Jack cheese. AND it has a potato and rosemary crust?! Sold.
After my first bite, I knew: I was remaking this at home. So, like every other time I travel and am inspired by something, I grabbed my phone and jotted it down in my notes. Which is officially over 120 items. I have work to do.
They quiche I enjoyed that day was unreal. It had spice from the sausage, tang from the green chiles, salty, intense flavors from the sun-dried tomatoes, and a mild creaminess from the Monterey Jack. Add the fact that the base was made from shredded, perfectly cooked potatoes spiked with fragrant rosemary, and I was DONE.
In recreating this at home, I wanted to try this concept out with sweet potatoes instead. And as expected, it was more delicious than I could have hoped for.
The sweet potatoes are shredded and mixed with some egg, rosemary, and some salt and pepper. It gets a quick bake before the quiche filing is added, giving the sweet potato crust a head start.
While that bakes, start on the other ingredients!
- Cook and drain the sausage
- Open the chiles and drain along with sundried tomatoes
- Whisk eggs in large bowl.
My favorite sun-dried tomatoes to use are Bella Sun Luci Sun Dried Tomatoes. Their flavor is unbelievable,and I always have a jar in my pantry.
Once the crust is done, it’s simple to just dum the remaining ingredients in. Pop in the oven, set the timer, and get on with your morning!
Well, until that timer goes off. Then stop everything, set the table, dish up, and melt away with your first bite of this unbelievably simple, healthy, and incredibly flavored quiche!