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. This crustless sausage & spinach quiche is easily customised to whatever ingredients you have available.

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.

This recipe is gluten-free (depending on the sausages you use) and low-carb.

Crustless sausage & spinach quiche

This crustless sausage & spinach quiche is easily customised to whatever ingredients you have available.

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Total Time 1 hour hr

Course Breakfast, Brunch

Cuisine Modern Australian

Servings 10

Ingredients

  

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

Instructions

 

• Preheat oven to 180°C.
• Heat spinach in the microwave according to instructions, drain.
• Chop sausages in chunks.
• Cook sausages in coconut oil (leave 1 tablespoon).
• Whisk eggs and season with salt and pepper.
• 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.
• Cut in portions and serve, or keep in the fridge/freezer for later.

Keyword crustless quiche, dairy free, eggs, frittata, gluten free, keto, low carb, paleo, sausage, spinach

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