Crustless Winter Quiche

Crustless Winter Quiche

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SERVES Slices

Your favorite brunch treat just got a holiday upgrade! My Crustless Winter Quiche is the perfect, hearty breakfast to keep you warm during the cold winter months. Oh, and since it's crustless, it's also completely gluten-free and paleo-friendly, so it's perfect for everyone! Who says you need to leave home to have an amazing, high-quality brunch?

Ingredients

1 Large Yellow Onion Thinly Sliced
1 Red Bell Pepper thinly sliced into strips
2 Small Zucchini thinly sliced into small coins, approx. 5-6mm in diameter
½ Pound Italian Sausage removed from casing
3 Tablespoons Olive Oil
2 Teaspoons Oregano
1 Teaspoon Paprika
½ Teaspoon Ground Black Pepper
1 Pinch Salt
6 Large Eggs
⅓ Cup Non-Dairy Milk I use almond milk, but any non-dairy milk works here!

Instructions

Start by slicing up your onions, bell pepper, and zucchini. Set aside.
Next, heat the olive oil in a large skillet on medium heat on the stove and sauté the onions for 5-6 minutes, or until they begin to soften and brown slightly.
Add the bell pepper, zucchini, and italian sausage to the pan, along with the oregano, paprika and black pepper. Continue to cook for another 5-7 minutes, until the sausage browns. I recommend using a wooden spoon to gently break apart the sausage.
While the veggies are cooking, preheat the oven to 350 F.
Next, grease a quiche dish with olive oil.
Transfer your cooked vegetable and sausage mixture into the greased dish.
Next, in a separate small bowl, whisk together the eggs and milk.
Pour the egg mixture into the quiche dish.
Bake for 45-50 minutes, until the edges begin to brown.
Once cooled, slice and enjoy!

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I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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