Sausage & Spinach Crustless Quiche

Summer has been rough on my diet. Between vacations, parties and it being too hot to cook some days, I have had a hard time staying on the clean eating road. This weekend I sucked it up and did a bunch of meal prep for the week. That included making this quiche to eat all week for breakfast. I really appreciate quiche because it’s yummy, filling and easy to just slice and go in the mornings before work.

Sausage & Spinach Quiche
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6-8 servings

1 medium red onion, diced
2-3 cloves garlic, minced
1 pound frozen spinach, thawed with as much liquid squeezed out as possible (I put mine in a colander and squeeze it out)
1/2 pound sausage
12 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil or bacon fat, as needed

Heat oven to 350 degrees.
Cook your sausage in a large pan over medium-high heat. When sausage is cooked through, remove to a bowl, but leave enough of the oil to saute the onion, about 1-2 tablespoons. If there isn’t enough, add coconut oil or other fat. Then add the onions and saute over medium-high heat for 5-7 minutes. Add the garlic and cook for another 2 minutes. Remove from heat and allow to cool for 5 minutes.
In a large bowl, crack all the eggs and whisk until they’re completely yellow. Add the spinach, pork, onion and garlic mixture, salt and pepper. Pour the mixture into a greased pie pan. Leave at least a quarter inch from the top as the quiche will rise as it cooks. If there is extra, you can cook the additional mixture in a small glass baking dish.
Cook in the oven for 30-40 minutes, or until the quiche is firm in the center. The edges may begin to brown slightly.
The quiche will be puffy when you first pull it out, but will settle as it cools.
Quiche should be kept in the fridge. I try and eat mine within a week. A great idea is to make a few quiches, then portion them out and bag them up individually for a quick grab and go meal.

Printer-Friendly PDF: Sausage & Spinach Quiche

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One Comment Add yours

  1. hudgens6@yahoo.com says:

    That looks great. Glad you’re back writing.

    Sent from my iPad

    >

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