I’m not going to lie — eating breakfast is by far one of my favorite things to do. But I’ve done something I thought I’d never do — I am going gluten free (well as much as possible) because of my hypothyroidism. You can’t buy instant anything in the grocery stores around here that are gluten free – such as pie crusts, crescent rolls biscuits, etc.
The other morning I wanted quiche but didn’t have time to make a from scratch, gluten-free crust. So I decided I’d make it without the crust. Couldn’t hurt, right? I’m thinking for future reference I may make some gluten free crusts and freeze them…. I’m off topic, shocking. How is it even possible to go wrong with sausage, eggs, sautéed baby bellas, spinach and fresh mozzarella? I’m certain you can’t. Here’s me sharing the love of my concoction. Can you really even call it a quiche if it doesn’t have a crust? Who cares. I’m all about breaking the rules.
- 1 package breakfast sausage, browned
- 1 cup of baby bella mushrooms, sautéed
- 2 cups spinach - divided
- 8 oz fresh mozzarella cheese
- 2 roma tomatoes coarsely diced
- salt/pepper to taste
- 6 eggs
- 1/2 c half/half or heavy cream
- Cook the sausage, add to your pie pan. Using the same pan, sauté mushrooms in the leftover juices. Add mushrooms to pie pan. In separate bowl, add eggs, and half/half, whisk until combined and fluffy. Pour over sausage mushroom mixture. Add 2 cups of baby spinach to the top. Top with fresh mozzarella cheese and diced tomatoes. Bake in a 350 degree oven for about an hour and 15 minutes, or until cheese gets brown and bubbly.
- Truthfully you could put about anything in this dish -- fresh peppers, diced ham, bacon, the sky is the limit. I always use Jimmy Dean Spicy Sausage but you could add extra spice by adding red pepper flakes if you desire. Realize too, that your sausage will continue cooking so don't over-brown it from the get go.
Happy Trails and Happy Eating