For a girl born and raised here in Baton Rouge by traditional diehard LSU fans, and myself a graduate of the school with stately oaks and broad magnolias, I am admittedly not an LSU sports fan. I realize that doesn’t get me far in this town, but that’s just the truth.

After moving overseas for a few years and returning to Baton Rouge, I have realized there is something special about our city that bleeds purple and gold. The football culture at the core of our city is really about gathering people. Growing up, I loved football parties. Mom would make way more food than necessary while we all invited friends over to “watch the game” and eat together. Now I realize my own favorite part about football season is the same as it is for any occasion—gathering people together and eating good food.

Now that it is August, football season is just around the corner, and I have some new dishes for you to add to your gameday menu. They’re both a new take on a classic quiche. With a purple sweet potato crust and egg filling, these festive dishes set the table for any gameday brunch! One is a classic egg and sausage quiche for you traditionalists. The other is a vegetarian option with spinach and some yellow bell pepper as a lighter option for any gathering.

Both quiches can be prepared ahead by doing everything but the final bake and storing in the fridge overnight, then popping into the oven to bake before your gathering. Note that it may take longer to cook if coming out of the fridge.

While purple sweet potatoes are not very common, they are worth trying! They are less sweet than their orange counterparts, but they have a little more flavor than a white potato. They don’t give a distinct flavor in the dish, but they act as a solid (and colorful!) base. Wondering where to find them? I always count on Fresh Pickin’s to snatch mine.

LSU SAUSAGE AND CHEESE QUICHE

1 medium purple sweet potato
1 Tbsp. olive oil
10 eggs
1 lb. ground sausage of choice (my husband’s favorite is Jimmy Dean HOT so that is what this is)
1½ cups shredded sharp cheddar cheese, divided
½ tsp. garlic powder
½ tsp. dry mustard
½ tsp. salt
¼ tsp. pepper

Preheat oven to 375 degrees. Grease an 8-in. pie pan. Peel and shred sweet potato using either a box grater by hand or a food processor with a shredding attachment to save yourself some time. Take about 3 cups of the shredded potato and toss with 1 Tbsp. olive oil and a little salt and pepper. Press shredded potatoes into bottom and sides of greased pan.

Cook ground sausage in a saucepan over medium heat, breaking as you cook. Once fully cooked, set aside and let cool while you prepare eggs.

Whisk together 10 eggs in a medium bowl. Mix in ½ cup shredded cheese and all of the spices. Once cooled slightly, add cooked sausage and stir to combine.

Pour egg mixture evenly over potato crust. Cover top with remaining 1 cup shredded cheese and pop into oven for 35 to 40 minutes or until center is solid and cooked through. Serve warm and be fueled to cheer on the Tigers!

LSU VEGETARIAN QUICHE

1 medium purple sweet potato
½ yellow bell pepper, diced
2 Tbsp. olive oil, divided
½ white onion, diced
2 cloves garlic, minced
3 cups fresh spinach
10 eggs
1½ cups shredded sharp cheddar cheese, divided
½ tsp. garlic powde
½ tsp. dry mustard
½ tsp. salt
¼ tsp. pepper

Preheat oven to 375 degrees. Grease an 8-in. pie pan. Peel and shred sweet potato using either a box grater by hand or a food processor with a shredding attachment.

Toss shredded potato and diced bell pepper in 1 Tbsp. olive oil and a little salt and pepper. Press crust mixture into bottom and sides of greased pan.

Heat 1 Tbsp. olive oil in a saucepan over medium heat. Sauté onion until translucent, and toss in garlic; cook until fragrant. Add fresh spinach, stirring gently and allowing heat to cook and shrink leaves. One reduced in size, remove from heat and let cool.

Whisk together 10 eggs in a medium bowl. Mix in ½ cup shredded cheese and all of the spices. Once cooled slightly, add spinach mixture and stir to combine.

Pour egg mixture evenly over potato crust. Cover top with remaining 1 cup shredded cheese and pop into oven for 35 to 40 minutes or until center is solid and cooked through.

I prefer my quiche hot and fresh out the oven, although this is easy to reheat.

Enjoy!

Leah Conti is the writer and kitchen adventurer behind thejuniperkitchen.com, as well as an avid food lover, nonprofit co-creator (junipertable.org), part-time photographer and mom.