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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

Description

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: http://blog.paleohacks.com/sausage-quiche/


Scale

Ingredients

  • cooking spray
  • 8 large eggs
  • 1 lb all natural poultry breakfast sausage
  • 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

Instructions

  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!


Notes

makes 8 servings – each one is 1 RED, 1/2 GREEN, 1/4 BLUE, and 1/2 tsp


Nutrition

  • Serving Size: 1/8 of recipe

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