Healthy Sausage and Bacon Sweet Potato Crust Quiche

A gluten free, dairy free, low FODMAPs healthy quiche!
Prep Time30 mins
Cook Time1 hr 30 mins
Servings: 8


  • 6 slices thick cut bacon
  • 3 tbsp extra virgin olive oil
  • 6-7 cups Peeled, shredded sweet potatoes
  • 1 lb Italian sausage no casings, sweet or hot
  • 3 cups chopped kale
  • 8 oz button mushrooms, sliced
  • 3 large carrots, chopped
  • 1/2 cup liquid egg whites
  • 1 cup full-fat, canned coconut milk
  • 1.5 tsp salt 1 tsp and 1/2 tsp divided
  • 1/2 tsp fresh ground black pepper


  • Preheat the oven to 425 degrees.
  • Toss peeled, shredded sweet potatoes with 3 tbsp olive oil and 1/2 tsp salt. Press into a 9x13 inch pan.
  • Cover and bake for 20-25 minutes, or until edges have gotten dark brown.
  • While the crust is baking, saute italian sausage in a 12 inch skillet. Remove.
  • In the same pan, fry 6 slices of bacon. Remove and chop. Reserve 1-2 tbsp of bacon fat in pan.
  • Saute the remaining vegetables in the pan with the bacon fat.
  • In a large bowl, combined eggs, liquid egg whites, coconut milk, the remaining 1 tsp salt and pepper. Whisk until well combined.
  • Combine all ingredients into the egg mixture and mix to combine.
  • Pour full mixture into finished crust, even out, and bake uncovered in 425 degree oven for 35-45 minutes or until a toothpick comes out the center clean. Enjoy!