Breakfast Quiche Recipe

Breakfast is my all time favorite meal. I truly love everything about breakfast, from traditional eggs & bacon to decadent pancakes, waffles, and crepes to the more rustic casseroles, frittatas, and quiches. With mothers day around the corner, I thought I would share one of my favorite go-to recipes (hint hint, husband!).

My requirements for a good 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


  • 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.
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Babypalooza Magazine Spring 2018
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