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21 Day Fix Sausage and Zucchini Quiche {Dairy-free and Gluten-free}

  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


So creamy and delicious, you would never guess that this Sausage and Zucchini Quiche is dairy free and gluten free- packed with veggies though! Adapted from:


  • cooking spray
  • 8 large eggs
  • 1 lb all natural poultry breakfast sausage – you can also make your own 
  • 4 cups of zucchini, sliced in thin half moons
  • 1/4 of a red onion, diced
  • 2/3 cup of full fat coconut milk
  • 1/2 cup of grape tomatoes, halved or quartered
  • 12 T fresh basil, chopped
  • 4 tsp vegan butter, melted (or sub a good olive oil or ghee)
  • sprinkle of salt and pepper


  1. Brown sausage (dice or take out of casing) until cooked through, then add onions and zucchini and cook just until they begin to soften. Remove from heat.
  2. Preheat oven to 350 and whisk eggs with the coconut milk.
  3. Spray two pie plates, a 9×13 pan, or muffin tin with cooking oil and fill with meat/veggie mixture.
  4. Fill evenly with eggs and coconut milk. Top with tomatoes, basil, and a sprinkle of salt/pepper. Drizzle with melted butter.
  5. Bake for 20-25 minutes or until eggs are set. Let cool about 15 minutes before removing from pan.
  6. Enjoy! This would also freeze well!


makes 8 servings

21 Day Fix: 1 RED, 1/2 GREEN, 1/4 BLUE, and 1/2 tsp (per serving)

WW: Green- 6 points, Blue – 4 points, Purple – 4 points (per serving)


  • Serving Size: 1/8 of recipe

Keywords: breakfast, frittata, oven, eggs, sausage, gluten-free, grain-free, low-carb