Sausage Quiche with Sweet Potatoes and Collard Greens

This Sausage Quiche with sweet potatoes and collard greens is the perfect dish to serve at a holiday brunch! With a homemade grit-filled crust, this quiche can be made in advance. Celebrate the holidays with this unique quiche recipe. Makes 8-12 servings.

A woman grabs a bite-sized slice of a rectangular quiche from a white rectangular platter

To me, the holidays are about gathering the people I love in one place and spending time together. Preferably with food and drink because that’s my jam.

Holidays have always been a big deal in my family, but it wasn’t until college that I got a taste of being a host on a regular basis.

The idea was simple: Every Sunday, one member of our dinner club would make a meal and serve a favorite recipe paired with wine… and good conversation.

We didn’t know much about wine, nor were we master chefs, but we had fun. Every Sunday was an adventure.

And 10 years later, I think that this Sausage Quiche with Sweet Potatoes and Collard Greens would have made a fabulous Sunday Night Dinner or Sunday brunch with these friends.

Why I love this recipe:

This veggie-packed Sausage Quiche recipe is a total delight.

From the crust, which was a happy accident, to the hearty filling, it’s just scrumptious and hearty and comforting and full of awesome flavors and texture.

This sausage quiche recipe can be served for a mid-day brunch get-together or an evening party. It can be served as a meal by itself or a finger food. (Slice it up real small so it’s bite-sized!)

Basically, this easy quiche recipe is a holiday behemoth, and I think we should all add it to our menus.

More holiday brunch recipe ideas: Baked Maple Bacon Donuts | Prosecco Mimosa (or How to Make a Mimosa Bar | How to Bake Bacon | Sausage Brunch Salad | Summer Fruit Salad

Want more brunch inspiration? Head on over to my Breakfast Recipe Index for more ideas.

Sliced sweet potato quiche with sausage and collards on a white platter

What you need to make this recipe:

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Let’s talk ingredients!

In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

Here’s what you need:

  • Stone ground yellow grits—this adds texture, color and flavor to the crust. There is no substitute.
  • All-purpose flour—we keep unbleached AP flour in our house, but the regular kind works, too.
  • Kosher salt—I like to use a medium grain kosher salt for savory baking recipes, like this one.
  • Unsalted butter—pop this into the freezer so it’s nice and cold. It’s easier to grate for the crust when frozen.
  • Ice cold water—this is an integral ingredient for the crust. I legit get out a cup, fill it with water and then add several ice cubes.
  • Extra virgin olive oil—or another neutral flavor of your choosing
  • Ground pork—this is going to serve as the base of our sausage!
  • Seasonings—we’re using a combination of ground sage, kosher salt, fennel seed, black pepper and red pepper flakes to add flavor to the ground pork to transform it into homemade sausage!
  • Sweet potato—we’ll need a regular-sized one, diced into ½” cubes. Take your time cutting it up because it will cook more evenly if they’re cut into the same size.
  • Collard greens—I love, love, love collards in the fall and winter months. You could easily swap these with kale, chard or spinach if you prefer those greens.
  • Garlic cloves—mince those babies up finely!
  • Large eggs—these are the base of the quiche, and there is no substitute for these. They’re going to hold all the ingredients together and make them meld!

Store bought shortcuts:

If you’re looking for some easy wins with this quiche, here’s what I would recommend:

  • Frozen pie crust: While I love this grit quiche crust, it takes some time and effort to put together. An already made pie crust is an easy win!
  • Sausage: Instead of making our own, purchase your favorite brand at the store.
A grit crust in a quiche pan before baking

How to make a Sausage Quiche with Sweet Potatoes and Collard Greens

Make the Quiche Crust

Grate the frozen butter with the box grater.

It is essential to keep the butter frozen for the texture of the crust. When it’s been grated, pop it back into the freezer until it’s time to use.

Pour water into a glass with ice cubes.

Combine the stone ground yellow grits and all-purpose flour in a large bowl. Season with the salt, and whisk until combined.

Add the frozen, grated unsalted butter.

Using a dough blender or a fork to cut the butter into the flour mixture until the butter appears to be the size of peas and the texture of wet sand. This might take a few minutes, but work quickly and efficiently here so that the butter does not melt!

Drizzle half of the water on top of the flour-butter mixture. Use a plastic spatula to lightly fold the flour over the liquid. (Do not stir!)

Add another tablespoon of water and repeat. If necessary, add additional cold water until you reach the desired consistency.

How do I know the quiche crust is done?

The dough should just hold together when pressed, and you should be able to see flecks of butter in the crust.

Form the dough into a two logs (if using a rectangular tart pan) or two rounds (if using a round tart pan) and wrap tightly in plastic wrap.

Refrigerate at least one hour.

How to bake the quiche crust

Preheat the oven to 375°F.

Spray the tart pan(s) with nonstick cooking spray. This will prevent the crust from sticking.

On a well-floured surface, roll out the dough into a similar shape as the tart pan with a rolling pan.

Roll the dough over the rolling pin and carefully place into the tart pan. Trim down the edges and press into place using gentle hands.

Poke holes in the sides and bottom using a fork.

Repeat, if necessary, to make a second quiche.

Transfer to the preheated oven and bake for 20-25 minutes, or until the crust has turned a golden brown.

Remove from the oven (and leave the oven running!), and let cool as the filling is made.

Collage showing how to put together a Sausage Quiche with Winter Veggies

Make the Sausage Veggie Filling and the Quiche

Heat a tablespoon of olive oil in a nonstick skillet over medium-high heat.

Make the sausage. Combine the ground pork with the sage, salt, fennel seed, black pepper and red pepper flakes in a large bowl. Use a rubber spatula to stir until combined.

Add the sausage mixture to the hot pan.

Cook the sausage, breaking up the meat with the back of a wooden spoon, until golden brown.

When the meat has cooked through, remove from the heat. Transfer to a bowl, and set aside.

In the same skillet over medium-high, add another tablespoon of olive oil.

Add the cubed sweet potato. Season with salt and pepper.

Cook, occasionally moving the cubes around the pan so they don’t get too brown.

When the sweet potatoes have softened and are a light brown color, remove from the heat. Add to the bowl with the brown sausage, and set aside.

In the same skillet, add the final tablespoon of olive oil.

Prepare the collards. Remove the stems, then roll the leaves and slice into thin rounds.

Add the collards to the pan, sauteeing quickly.

Add the garlic cloves as the greens are wilting.

When the greens have wilted completely, remove from the pan, and add to the same bowl with the sausage and cooked sweet potatoes.

In another bowl, whisk together 5 large eggs with the rest of the pepper and salt.

Place the pork mixture into the tart pan(s), then drizzle the egg mixture on top.

Transfer the quiche into the preheated oven, and bake for 20-25 minutes, or until the eggs have cooked through and the top of the quiche is beginning to brown.

Serve warm (or cool!) and enjoy!

A woman holds a rectangular white tray of sausage quiche with collards and sweet potatoes in slices

Frequently Asked Questions

Should you blind bake the crust for a quiche?

Yes. We bake this crust before we put the quiche ingredients in it so it does not get soggy.

What is a good cheese for quiche?

That depends on you and your tastebuds! I do not add cheese to this quiche, but I bet goat cheese or cheddar would be excellent here.

What should I serve with quiche?

There are so many things you can serve alongside quiche that aren’t salad! (Though salad is also awesome with a quiche.) Pair it with Honey Butter Biscuits, Baked Bacon or even Old Fashioned Pancakes!

Should vegetables be cooked before putting in quiche?

Yes! I like to cook the veggies before they go into a quiche so they lose some of their water content and so they actually start the cooking process.

Is quiche better served hot or cold?

That’s up to you! I like to enjoy a quiche warm, but I would not turn down a slice of this Sausage Greens Sweet Potato Quiche that’s cold, either.

A slice of sweet potato quiche with collards and sausage on a plate

Quick tips and tricks for the best quiche

  • Make the quiche early, and pop it into the fridge. Reheat before serving to guests for brunch.
  • Serve it for the holidays. Wouldn’t this be awesome for Christmas morning?! That would make it a true Holiday Quiche!
  • How to store: When the quiche has cooled completely, remove from its pan and place on a plate. Wrap with plastic wrap OR place the quiche in an airtight food storage container. Refrigerate for 3-4 days. Reheat in the microwave.

Interested in learning how to make this quiche?

Scroll on down to learn how you can create it at home!

Sliced sweet potato quiche with sausage and collards on a white platter
Yield: 12 servings

Sausage Quiche with Sweet Potatoes and Collard Greens

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

This Sausage Quiche with sweet potatoes and collard greens is the perfect dish to serve at a holiday brunch! With a homemade grit-filled crust, this quiche can be made in advance. Celebrate the holidays with this unique quiche recipe.

Ingredients

Crust

  • 1 cup stone ground yellow grits
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 2/3 cup unsalted butter, frozen
  • 8 tablespoons ice cold water (may be more or less; keep an eye on your dough as you’re mixing it)

Filling

  • 1 tablespoon extra virgin olive oil
  • ½ lb. 90/10 ground pork
  • 1 teaspoon ground sage
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fennel seed
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon extra virgin olive oil
  • 1 sweet potato, diced in ½” cubes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 bunch collard greens
  • 4 garlic cloves, finely minced
  • 5 large eggs
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt

Instructions

Make the Crust

  1. With a cheese grater, grate the frozen butter. When the entire stick has been grated, transfer the butter back to the freezer to stay cool.
  2. Pour water into a small glass. Add ice cubes.
  3. In a large glass bowl, combine the stone ground yellow grits and unbleached all-purpose flour. Season with the salt, and whisk until combined.
  4. Add the frozen, grated unsalted butter, and stir in using a rubber spatula.
  5. Using a dough blender or a fork, cut the butter into the flour mixture until the butter appears to be the size of peas and the texture of wet sand.
  6. Drizzle half of the water on top of the flour-butter mixture. Using a plastic spatula, lightly fold the flour over the liquid. (Do not stir!)
  7. Add another tablespoon of water and repeat. When ready, the dough should just hold together when pressed, and you should be able to see flecks of butter in the crust. If necessary, add additional cold water until you reach the desired consistency.
  8. Form the dough into a two logs (if using a rectangular tart pan) or two rounds (if using a round tart pan) and wrap tightly in plastic wrap.
  9. Refrigerate at least one hour.

Bake the Crust

  1. Preheat the oven to 375°F. Spray the tart pan(s) with nonstick cooking spray.
  2. On a well-floured surface, use a rolling pin to roll out the dough into a similar shape as the tart pan.
  3. Roll the dough over the rolling pin and carefully place into the tart pan. Trim down the edges and press into place using gentle hands.
  4. Poke holes in the sides and bottom using a fork.
  5. Repeat, if necessary, to make a second quiche.
  6. Transfer to the preheated oven and bake 20-25 minutes, or until the crust has turned a golden brown.
  7. Remove from the oven, and let cool as the filling is made.

Make the Filling + the Quiche

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a nonstick skillet over medium-high heat.
  3. In a large glass bowl, combine the ground pork with the sage, salt, fennel seed, black pepper and red pepper flakes. Using a rubber spatula, stir until combined.
  4. When the oil in the pan has heated, add the sausage mixture.
  5. Cook, breaking up the meat with the back of a wooden spoon, until golden brown.
  6. When the meat has cooked through, remove from the heat. Transfer to a bowl, and set aside.
  7. In the same skillet, add another tablespoon of olive oil.
  8. Add the cubed sweet potato and season with salt and pepper.
  9. Cook over medium-high heat, occasionally moving the cubes around the pan so they don’t get too brown.
  10. When the sweet potatoes have softened and are a light brown color, remove from the heat. Add to the same bowl with the pork, and set aside.
  11. In the same skillet, add another tablespoon of olive oil.
  12. As the oil warms, remove the stems from the collard greens. Roll the leaves and slice into thin rounds.
  13. Add the collards to the heated pan, cooking quickly. Add the garlic cloves as the greens are wilting.
  14. When the greens have wilted completely, remove from the pan, and add to the same bowl with the pork and sweet potatoes. Set aside.
  15. In a medium-sized bowl, whisk together 5 large eggs with pepper and salt.
  16. Sprinkle the pork-sweet potato-collard mixture into the tart pan(s), then drizzle the egg mixture on top.
  17. Transfer the quiche into the preheated oven, and bake for 20-25 minutes, or until the eggs have cooked through and the top of the quiche is beginning to brown.
  18. Let cool. Serve warm (or cool!) and enjoy!

Notes

Recipe adapted from my Rainbow Chard and Scallion Frittata.

This recipe makes TWO rectangular quiches (12” long). If you only want one quiche, I suggest using a larger pan or cutting the recipe in half.

Please note that the cook time is written as 45 minutes. That includes the baking of the crust PLUS the baking of the quiche. Please follow the instructions displayed above and don’t bake the quiche for a total of 45 minutes without the crust pre-baking.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 407Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 165mgSodium: 295mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 21g

Nutrition facts are an estimate and not guaranteed to be accurate.

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9 Comments

  1. I’m coming to your holiday party for both the Holiday Quiche and the Wine!!! 🙂 🙂 This recipe is on my Holiday Wish/Make List!

  2. Your quiche looks and sounds divine! I love your quiche pan! (Or is it a tart pan?) I’ve never seen one like that before, but it’s perfect!

  3. I’m always on the lookout for new breakfast ideas! I love the idea of pairing it with wine, my kind of breakfast! 😉

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