Almost ten years ago I was diagnosed with a severe sensitivity to gluten which threw not only my diet for a spin but also our young family’s weekly meals, too. Sure, I could replace my lunches and dinners with salads, but breakfast not so much.
When it comes to breakfast foods, there aren’t many that are gluten free. I needed something that would not only be fulfilling, but quick.
This crustless quiche is perfect for meal prepping for a hot breakfast through the work week or as a Sunday brunch treat! Savory and full of protein, you’ll be adding this recipe to your list of repeats.
This recipe makes 6-8 servings and takes a little under an hour to come together. Store it covered in the refrigerator for 3-5 days, or in an airtight container in the freezer for 2-3 months.
- 8-10 eggs
- 1 cup milk
- 1/2 shredded cheddar cheese
- 1/2 lb. ground sausage
- 1 cup baby spinach
- Salt/Pepper to taste
- Minced garlic
- Minced onion
- Dash of Red Pepper
- Preheat the oven to 375 degrees. Grease the pie pan.
- Ground your sausage. Drain and pat dry with a paper towel. Set aside.
- Scramble 8-10 eggs in a bowl. Add shredded cheese and spices to taste.
- Layer cooked sausage and spinach leaves around the bottom of the pie pan. Pour egg mixture over the sausage and spinach
- Cook for 35 minutes. (Use a butter knife to check the center. If the knife comes out clean the center is cooked. If not, add 5 more minutes to your time.)
Pin for later!
The basic quiche recipe I use here can be personalized in several ways. Stay tuned for my favorite Caprese version!