Chicken Sausage & Roasted Yam Quiche
by Johnny Loua, Chef, Seattle, Washington
This quiche is ideal for a breakfast or brunch crowd. Assemble it the night before for added convenience, and bake in the morning. You can also assemble and bake the night before, then reheat before guests arrive.
- 2 cups peeled, diced pumpkin
- 2 cups peeled, diced yams
- 1 box puff pastry
- 1 pound Smart Chicken breakfast sausage, diced
- 1 cup caramelized onions
- 1 cup crumble feta cheese
- 12 eggs
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup roughly chopped parsley
- ½ cup Parmesan cheese
Toss the pumpkin and squash with a drizzle of olive oil and spread on a rimmed sheet pan. Roast in a 375°F oven for 40 minutes, stirring occasionally. After 40 minutes, remove from oven and let cool.
Grease a 10-inch spring-form pan well with butter, oil, or pan spray. Line the bottom and sides of the pan with puff pastry. Reduce the oven temperature to 300°F. Arrange the sausage, all the vegetables and feta cheese on top of the puff pastry. In a medium bowl, beat the eggs and cream together, then season with salt and pepper. Add the egg mixture to the vegetables and sausage, top with parsley and Parmesan cheese, then bake in the oven for 1 hour and 30 minutes. Remove from the oven, then increase the temperature to 375°F, continue to bake for another 20 minutes until it has a nice golden brown color on the top. Remove and let rest for 10 to 15 minutes before serving.