Sunday morning rain is falling...which calls for baking a warm, veggie, protein packed quiche for breakfast! This dish is great because it can be a quick re-heat breakfast throughout the work week, meal prepping for the win.
I've always been a firm believer you need a nutrient dense breakfast to start the day. Being on my feet 10 hours a day, I need a meal that will fuel me and keep me on my toes, both literally and figuratively. I never understood how people skip breakfast. It almost sets the tone for my day, a good healthy breakfast = a great day!
So if you’re not a breakfast person, try this recipe and let’s see if we can change your mind! You can substitute with spinach, kale, bell peppers..whatever you fancy! Enjoy!
- The sausage is key. It adds most of the flavor to this dish. We tend to use the spicy Italian chicken sausage from Whole Foods.
- Depending on the brand of almond flour you use, the crust dough may seem too wet. Don't worry it will still come out perfect. Bobs Red Mill almond flour is our favorite and is the best in terms of consistency.
Prep Time: 10min - Cook Time: 35min - Serving Size: 8 slices
For the crust
- 1 1/2 cups of almond flour (fine)
- 1/2 tsp of baking powder
- 1/4 tsp of salt
- 1/4 cup of melted ghee
- 2 Tbsp of water
For the filling
- 6 large eggs
- 1/4 head of finley diced brocoli
- 1/2 medium onion diced
- 1/2 LB of loose italian chicken sausage or equivilent
- 1 Tbsp Oil
- salt to taste
- Pre-heat the oven to 375 degrees
- Fully combine all of the crust ingredients in a mixing bowl and form the dough into a ball.
- Place the ball in the bowl and cover with plastic wrap. Place into the freezer for 10min.
- Place the onions, half of the oil and a pinch of salt in a frying pan and sauté until the onions are translucent.
- Once the onions are done place them on a plate and start sautéing the finely chopped broccoli, using the remaining amount of oil and a pinch of salt. Cook until a fork can just barely go through. You don't want to make it mushy.
- Place the broccoli on the same plate as the onions and throw the sausage into the frying pan and cook until no longer pink. Breaking it up as it cooks into bite size pieces.
- Place the sausage on the same plate as the onions and broccoli, combining everything to make it easier later on.
- Take the crust out of the freezer and layer a 9" pie dish. Place into the oven for 7min, allowing it to cook some. It will not crisp like a pie crust we just want it to be able to hold the egg. Do not wait until it browns.
- Take the crust out of the oven and place the broccoli, onion and sausage mixture on the bottom. Finally pour the egg over it. If an additional egg is needed go ahead and add it.
- Cook for 20-25min or until the center has been fully cooked.
- Let rest for 5-10min. The egg will continue to cook while it sits.