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.
Ingredients
- 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
- Parsley
- Dash of Red Pepper
Directions
- 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!
Thanks for your blog, nice to read. Do not stop.
Thank you Mark! So glad you’re here.