• Cooking Time: 40 minutes
• Servings: 6
• Preparation Time: 1 hour and 10 minutes
• Sweet Potato Crust:
• 2 cups grated sweet potato (1 medium potato)
• 1/2 cup almond flour
• 1 Tablespoon olive oil
• 1 Tablespoon cornmeal
• 1 egg
• 1 Tablespoon garlic powder
• 1 pinch ground cloves (less than 1/8 teaspoon)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Quiche:
• 1 cup butternut squash, cubed
• Salt to taste
• Pepper to taste
• Rosemary to taste
• 1/2 yellow onion
• 2 sausage links
• 1/2 cup milk
• 3 eggs
• 1 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup packed spinach
• 3/4 cup white cheddar cheese

1. Preheat the oven to 425° F. Grease a quiche or pie pan with oil. Grate the sweet potato into a small bowl, sprinkle with salt, and let sit for 15 minutes to draw out the moisture.
2. Mix the remainder of the crust ingredients in a large bowl. When ready, squeeze the grated sweet potato with a paper towel to help wring out excess moisture and then add to the large bowl. Pour the crust mixture into the pan and flatten. Bake for 20 minutes, then remove from oven and set aside.
3. While the crust is baking, cut the butternut squash into small cubes and spread along a parchment-lined baking sheet. Top with salt, pepper, and rosemary to taste. Roast the squash until it starts to brown, about 15 minutes.
4. As the squash is roasting and the crust finishes baking, slice the onion into bite-sized chunks. Saute in an oiled pan over medium heat for 3 minutes or until translucent. Add the sausage and cook until no longer raw (or until warm for vegetarian sausages).
5. In a large bowl, whisk together the milk and eggs. Season with the rosemary, thyme, salt, and pepper. Add the onion, sausage, roasted squash, and baby spinach. Grate the cheese and add as well.
6. Pour the quiche mixture onto the crust. Bake at 375° F for 40 minutes or until the edges are golden brown and the center is set.

While not a quick recipe, this contains some of my favorite fall ingredients.