Sweet Potato Crust Quiche

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch pie pan with Olive Oil (1 dash).

Toss the Sweet Potatoes (5) with Salt (1 pinch), Ground Black Pepper (1 pinch), and McCormick® Garlic Powder (1 pinch). Press it into the greased pan firmly, including up the sides, to form a crust.

Bake for 30 minutes. If it starts to become too charred, take it out and cover it with foil before you put it back in.

In a large skillet, heat the Olive Oil (1 dash) over medium-high heat. Remove the Turkey Breakfast Sausage Links (8 oz) from their casings and brown them as you break them up with a spatula.

Once sausage is mostly cooked, add the Jarred Roasted Red Peppers (1 jar), Cremini Mushrooms (2 1/4 cups), and Onion (1). Let them cook with the sausage until soft and fragrant, just a few minutes. Take the mixture off the heat and let it cool.

In a mixing bowl, whisk together the Eggs (6), Milk (1/2 cup), Salt (1 pinch), Ground Black Pepper (1 pinch), and Dried Parsley (1 pinch). Whisk it until you see bubbles so you know that some air is in the 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 if you're preparing it the night before. Or just bake it right away!

When you are ready, preheat oven to 425 degrees F (220 degrees C).

Cover the quiche in foil and bake for 35 minutes.

Uncover quiche and bake it for another 8-10 minutes, until completely set.

Let quiche cool briefly, then slice and serve immediately.