Sausage & Mushroom Quiche (Gluten-Free & Grain-Free)

This post features a brand of my very favorite sausage — Mulay’s.  The folks at Mulay’s host a recipe contest every month via their facebook page.  This month’s contest calls specifically for their breakfast variety of sausage, and we are aiming to come up with brunch ideas.  I don’t know about you — but when I think of brunch I think of a quiche!

 

So what is a quiche exactly?  According to the good ol’ internet the word quiche originated in Germany and means “cake.”  Typically a quiche is more so associated with French cuisine, nonetheless, it is basically an open-faced custard dish.  In order to make custard you have to use eggs — and while you can throw anything you have on hand in there, people usually choose meats and veggies…making a quiche a perfect savory choice for brunch.

The only problem in this household is that one characteristic of a quiche is it’s buttery flaky crust underneath!  That can be hard to replicate.  Well, I took a stab at it and really think I came up with a winner!  Now that I have a base I forsee lots of different versions in my future!  Sorry for the lengthy list of ingredients — it’s actually pretty simple and won’t take much time out of your morning.

 

Ingredients for Crust

 

Process for Crust

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients in a mixer or food processor until well blended.
  3. Press crust evenly into a pie dish or tart dish.
  4. Bake crust alone 10-15 minutes, or until slightly browned.

 

Ingredients for Filling

  • 1 tbsp. bacon fat
  • 6 oz. Mulay’s breakfast sausage (I bought the links and broke them up)
  • 1/2 c. mushrooms, chopped
  • 1 small leek, rinsed and thinly sliced
  • 1/4 c. sun-dried tomatoes, chopped
  • 2 handfuls of greens (I used a medley of kale, chard, and spinach)
  • 5 eggs
  • 1/2 c. coconut milk
  • 1/2 tsp. baking soda
  • 2 tbsp. fresh parsley, chopped
  • 1 tsp. fresh thyme, chopped
  • 1/4 c. cheese of your choice (from grass-fed cows), shredded
  • salt and pepper to taste

 

Process for Filling

  1. Heat the bacon fat in a pan over medium heat.  Add sausage, mushrooms, and leek.  Saute until sausage is broken up, browned, and veggies are tender.
  2. Toss your tomatoes and greens in, they just need to warm up and the greens will wilt.  Remove from heat.
  3. Meanwhile in a stand mixer or by hand beat your eggs, coconut milk, baking soda, salt, and pepper.
  4. Stir in fresh herbs and cheese.
  5. Arrange your meat mixture on your crust — spread it evenly.
  6. Pour the egg/cheese mixture over your fillings.
  7. Bake in your 350 degree oven for 30-35 minutes or until the eggs are fully set in the middle.

 

 

 

 

 

 

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4 Responses to “Sausage & Mushroom Quiche (Gluten-Free & Grain-Free)”

  1. Mark says:

    Just found this on twitter, I shouldn’t look at recipes when I’m hungry! Looks really really nice, will have to give it ago – Thanks for the read!

    • jennifer says:

      Thanks for the comment, Mark! I do hope you give it a try and enjoy it — this quiche is one of my favorites for breakfast. 🙂

  2. Mark says:

    No problem! Yeah I’ll have to give it a go for breakfast, it’s a really good spin on some conventional breakfast items. Can get a bit boring having bacon with fried eggs every day hehe.

    • jennifer says:

      Haha, I hear ya. While I love both bacon and eggs dearly — morning after morning can get kind of old. Enjoy!

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