Crustless Sausage and Red Pepper Quiche

Crustless Sausage and Red Pepper Quiche

sausage quiche slice

serves 6-8

  • 12 oz mild or hot Italian sausage, raised without antibiotics, nitrate-nitrite free
  • 6 organic free-range eggs
  • 1 cup red bell pepper, diced
  • 1/3 cup green bell pepper, diced
  • 1/3 cup yellow onion, diced
  • 1 cup mushrooms, diced
  • 1 cup shredded Mexican blend cheese, divided
  • 1/4 tsp ground red pepper
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1/2 tsp black pepper
  • sprinkle of Himalayan sea salt

Preheat oven to 350 degrees. Brown sausage in a skillet and add mushrooms toward the end. Whisk together eggs, vegetables, spices, and 1/2 cup of the cheese. Coat a 9-inch glass pie dish with olive oil and pour in the egg mixture. Top with the meat and mushroom mixture and sprinkle with sea salt. Bake for 30 minutes or until eggs are set. Add the other 1/2 cup of cheese on top and return to oven for 2-3 minutes until cheese melts. Slice into 6 or 8 pieces and serve immediately.

Nutritional Information: Total Calories 258, Total Fat 19g, Carbohydrates 5g, Sugars 2g, Dietary Fiber 1g, Protein 16g, Sodium 662mg, good source of selenium, vitamin B12, vitamin C, riboflavin, choline, and thiamin

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