Sausage and Zucchini Quiche
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/
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 228kcal
- Cooking spray
- 8 large eggs
- 1 lb all natural poultry breakfast sausage you can also make your own
- 4 cups zucchini sliced in thin half moons
- 1/4 red onion diced
- 2/3 cup full fat coconut milk WW can sub reduced fat
- 1/2 cup grape tomatoes halved or quartered
- 1-2 tablespoons fresh basil chopped
- 4 teaspoon vegan butter melted (or sub a good olive oil or ghee)
- Sprinkle salt and pepper
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.
Preheat oven to 350 and whisk eggs with the coconut milk.
Spray two pie plates, a 9x13 pan, or muffin tin with cooking oil and fill with meat/veggie mixture.
Fill evenly with eggs and coconut milk. Top with tomatoes, basil, and a sprinkle of salt/pepper. Drizzle with melted butter.
Bake for 20-25 minutes or until eggs are set. Let cool about 15 minutes before removing from pan.
Enjoy! This would also freeze well!
Calories: 228kcal | Carbohydrates: 4g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 432mg | Potassium: 449mg | Fiber: 1g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 2mg