I discovered this recipe from my friend Nora via Instagram. Nora and I are not just social media friends and 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 because of Facebook, Twitter, and Instagram. They keep us connected to people we otherwise might never have seen again after grade school, and I love that!
When Nora and her husband started following a Paleo-style diet, she started posting all sorts of amazing photos of her culinary adventures on Instagram. This crustless quiche caught my eye and I had to make it!
For this recipe, 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! Turkey and chicken sausage are much leaner than pork sausage if you prefer a lower-fat quiche.
1 yellow onion, chopped
1 head of broccoli, chopped into florets, lightly blanched or steamed
1 lb. ground sausage
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
1. Preheat oven to 350.
2. Bring pot of water to boil and blanch 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.
3. 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.
4. 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.
5. 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.)
COOK'S TIP: 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.