Sausage Veggie Quiche For A Crowd Paleo Food

PALEO SAUSAGE QUICHE RECIPE

Steps:

• Preheat your oven to 375 F. Place the shredded potatoes at the bottom of a pie dish creating a crust, and season to taste. Cook in the oven 15 to 20 minutes. Melt some cooking fat in a skillet over medium-high heat. Add the onion and garlic, and cook until soft. Add the sausages and zucchini to the onion and cook 4 to 5 minutes. Stir in the spinach for the last minute, and season to taste. In a bowl, whisk together the eggs, milk, chives, basil, and season with salt and pepper to taste. Place the sausage and vegetable mixture on top of the sweet potatoes, then pour the egg mixture over those. Place in the oven and bake 30 to 35 minutes. Let the quiche rest for 4 to 5 minutes before slicing.

SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY

Steps:

• Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
• Remove cooked sausage from pan and wipe away excess fat with a paper towel.
• Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
• Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
• NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
• Preheat oven to 350˚F (180˚C).
• Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
• Combine eggs and milk. Lightly whisk until just combined.
• Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
• Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
• Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
• Enjoy!