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 too!Adapted from: http://blog.paleohacks.com/sausage-quiche/
Servings: 8 servings
Calories: 228kcal
Ingredients
- 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
Instructions
- 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!
Notes
21 Day Fix: 1 RED, 1/2 GREEN, 1/4 BLUE, 1/2 TSP (per serving)
WW: 4 points (per serving) [Calculated using reduced fat coconut milk, and vegan butter]
Nutrition
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