My requirements for a good breakfast quiche are pretty simple: no bread, sneaky veggies, and hearty enough to serve as the main course. This recipe definitely meets those requirements and while perfect for grown-ups, it is also an option for baby led weaning and toddlers starting finger foods.

While this recipe does require a little more time than my typical morning routine allows, it is perfect for a lazy weekend morning. This quiche consists of an egg custard layered with hearty sausage, spinach, and cheddar all atop a delicious sweet potato crust. Plated with some fresh fruit, this quiche checks all the boxes for a wholesome and well-rounded weekend breakfast.

While I made this quiche in my favorite pie dish, it could also be made in muffin tins (or mini muffin tins!). Mini quiche would be a great option for baby led weaning and toddlers who are ready for finger foods (see my sneaky toddler trying to swipe a bite below!).

Sneaky baby loves quiche!

For the crust:

1 medium sweet potato, grated
1 egg
salt & pepper to taste

 For the filling:

10 eggs
1/2 cup milk
salt & pepper to taste
2 cups baby spinach
1/2 lb mild sausage, cooked
1 cup cheddar cheese

Method:

  • Preheat oven to 400.
  • Grease pie dish (I used a 9″) with butter or cooking spray.
  • Wash, peel, and grate the sweet potato. Combine crust ingredients and spread into pie dish. Bake uncovered for about 15-20 mins.
  • While the crust bakes, mix the filling. Whisk eggs, milk, salt and pepper until combined.
  • Pour the filling into the pre-baked sweet potato crust.
  • Add sausage, spinach, and shredded cheese on top.
  • Bake for about 30 minutes or until set.

Breakfast Quiche Recipe

About The Author
- Emily Forsythe is the owner of Dixie Fresh, Birmingham’s first baby food delivery service. Dixie Fresh offers organic fruit and veggie purees for babies, applesauce for toddlers, and healthy snacks for the whole family, all made locally and delivered right to your door.