Crustless Sausage Broccoli Quiche

I discovered this recipe from my friend Nora via Instagram.  Nora and I are not just “social media friends” (even though we seemingly go back and forth all day long talking about food, nutrition, and other nerdy stuff;).  Nora and I have actually known each other since, what?  Junior high?  High school?  Our little brothers were best buds, too:)  I love how small the world is now due to things like Facebook, Twitter, and Instagram.  They keep us connected to people we otherwise might never have seen again!

Nora and her husband have recently started following a Paleo-style diet and she posts all sorts of amazing photos of her culinary adventures on Instagram.  This one caught my eye: a Crustless Sausage Broccoli Quiche.

You can follow Nora’s Paleo cooking adventures here on her blog, Nora’s Little Nook, which should win an award for the most adorable blog name ever.

Crustless Sausage Broccoli Quiche

1 yellow onion, chopped
1 head of broccoli, chopped into florets, lightly blanched or steamed
1 lb. ground sausage (I use Trader Joe’s Italian Sausage links, which are much leaner than Italian sausage I’ve found elsewhere.  A whole link only has 11 g. of fat and it won’t turn your quiche into an oil slick.)
5 whole eggs + 10 egg whites
1/2 tsp. dried sage
1/2 tsp. crushed red pepper flakes
2 cloves garlic, minced
1 Tbs. coconut oil
Sea salt and black pepper to taste

Preheat oven to 350.

Bring pot of water to boil and blanche broccoli for 2-3 minutes.  Strain immediately and rinse with cold water to keep broccoli from over-cooking.  Set aside in a strainer, letting the water continue to drain out.

In a skillet over medium-high heat, add coconut oil and add onion.  Saute until translucent and softened.  Add garlic and stir, cooking until fragrant.  Add pork, breaking up the pieces with a wooden spoon and cook until browned.  Add sage and red pepper flakes and stir.  Remove from heat.

In a large bowl, add eggs and egg whites and whisk until blended.  Add a few grinds of sea salt and fresh black pepper to season.

In a glass pyrex dish (I used a pie dish), add broccoli and sausage & onion mixture.  Pour eggs over.  Bake at 350 degrees for 30 minutes or until eggs are set/cooked in the middle.  (All ovens are different; mine took a bit longer to bake.)

If you’re making this recipe for weekly food prep as I did, wait until it cools and then slice into squares for easy, portable, high-protein breakfasts and snacks.

Thanks again, Nora!

Packaging everything up in individual servings. This lasted me a whole week!

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