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Recipe: Crustless sausage & spinach quiche

I know, I know… this is getting kinda boring but we’ve been really enjoying the variety of breakfast quiches I’ve been coming up with. For this one I didn’t even have to go to the market, as the sausages and spinach were already in my freezer. The snags were pork & ginger from Feather and Bone, the best quality you can possibly get: pastured-fed pork, no fillers (and therefore grain- and gluten-free), and amazing flavour.

Crustless bacon & zucchini quiche
Yield: 10 servings

Crustless sausage spinach quiche


  • 3 tablespoons coconut oil
  • 1 kg good quality sausages (I used pork & ginger from Feather and Bone)
  • 500 g frozen spinach
  • 12 eggs
  • salt and pepper


  1. Preheat oven to 180°C.
  2. Heat spinach in the microwave according to instructions, drain.
  3. Chop sausages in chunks.
  4. Cook sausages in coconut oil (leave 1 tablespoon).
  5. Whisk eggs and season with salt and pepper.
  6. Melt the other tablespoon of coconut oil and grease the bottom of a large pyrex container. Distribute sausages evenly, cover with spinach, pour whisked eggs on top and bake until set, 40 – 50 minutes.
  7. Cut in portions and serve, or keep in the fridge/freezer for later.


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