Farmer’s Market Crustless Quiche

Have I mentioned breakfast is my favorite? I love making this quiche on Sunday morning after collecting lots of fresh vegetables and herbs at the Farmer’s Market. Despite my efforts to grocery plan, I usually I end up with way more vegetables than 2 people can reasonably consume before they go bad, and this is a great alternative to freezing whatever I can’t use.

This quiche is another customize-able recipe, where vegetables can be substituted for whatever you have on hand, and meat can be omitted. I consider this recipe a real keeper because I can also make it Whole 30 by using compliant sausage and coconut milk. This recipe is dairy-free because as much as I love it, it does not love me. However, cheese would be really good mixed in the egg mixture, so include your favorite kind if you’d like.

Regardless of the veggies you choose, sauteing them before baking the quiche ensures that they are fully cooked and not too al dente in your finished product. The last plug I’ll give this yummy breakfast is that you can make it on the weekend and have something ready to go for busy weekday mornings.

Crustless Quiche

Farmer’s Market Crustless Quiche

Time: 20 minutes active, 45 minutes baking

Makes 6 servings

1/2 lb. sausage of choice

1 T avocado or olive oil

1/2 C butternut squash (I used Trader Joe’s zig-zags from the refrigerated section)

BSZZ

1/2 red bell pepper

1 small yellow onion

6 free-range eggs

3/4 C milk of choice (I used full-fat coconut milk)

1 T garlic powder

1 t smoked paprika

Salt & pepper to taste

Fresh parsley for serving

Method:

Preheat oven to 350° and grease glass pie pan

Brown sausage (if using) in skillet over medium heat until cooked through, drain fat, and set aside. Using same pan, add oil and veggies and cook for 4-5 minutes or until onion is translucent and veggies are partially cooked and starting to brown. Combine with cooked sausage and add mixture to greased pie pan.

Beat eggs in large mixing bowl and add milk of choice, garlic powder, smoked paprika, and salt and pepper. *This is when you’d add cheese if using. Whisk together and pour slowly over meat and veggies in pie pan.

Bake on middle rack of oven for about 40 – 45 minutes, or until middle of quiche is set and toothpick comes out clean.

Top with chopped fresh parsley and serve warm. Enjoy!

Overnight Oats

Breakfast makes me happy. I don’t trust people who don’t eat breakfast. Oh- you don’t wake up hungry? You’re lying.

Today’s reason to get out of bed was pumpkin overnight oats. Overnight oats is one of the most versatile breakfast recipes ever, and most importantly, my husband approves.

Pumpkin Overnight Oats

Overnight Oats (4 servings)

2 C Old-Fashioned Rolled Oats

1 T chia seeds

3 C Milk (I use unsweetened almond)

2 T honey

Optional: 1/2 C pumpkin puree or greek yogurt, pumpkin pie spice, pretty fruit on top

Method

Mix ingredients together and refrigerate covered, overnight. Thank yourself the next morning.

*Pumpkin Pie Oats pictured above made with pumpkin puree, pumpkin pie spice, fresh figs, and dehydrated coconut