Sweet Potato Crusted Quiche

Preheat oven to 425ºF and grease a 9-inch pie pan with a dash of olive oil. Take the grated sweet potato and toss it with the pinch of salt, pepper and garlic powder. Then press it into the greased pan firmly, including up the sides, to form a crust. Bake it for 30 minutes. Keep an eye on it. If it starts to become too charred, take it out and cover it with foil before you put it back in. While it bakes, make the easy filling. Get out a large skillet and heat the olive oil in it over medium high heat. Brown the turkey sausages in it while you break them up. Once it is pretty cooked, add in the roasted red peppers, mushrooms and onion. Let them cook with the sausage until soft and fragrant for a few minutes. Take it off the heat and let it cool.

When the crust is done, take it out and let it cool while you finish the filling. You don’t want anything to be so hot to scramble the egg mixture! Speaking of the egg filling, whisk the eggs, milk, salt, pepper and dried parsley together in a bowl. Really whisk it well until you see bubbles to know that some air is in those eggs. Spread the sausage mixture evenly in the cooled crust, then pour the egg mixture over it to fill it to the top. At this point, you can cover the quiche and refrigerate it overnight. When you are ready to bake, get the quiche into a 425 oven still covered in foil for 35 minutes. Then uncover it and bake it for another 8–10 minutes, until completely set. Let it cool a minute, then slice and serve immediately!