Artichoke Sausage Crustless Quiche

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60 min Prep time: 20min Cook time: 40min

Moxy Thoughts

It’s swim season and that means that we’re waking up before 5AM and packing an SUV full of gear that helps us spend 8 hours sitting outside of a high school pool.  I know that may not sound fantastic, but honestly, it’s amazing to get to watch our boys love the sport and be a part of a great team with terrific coaches.  But, the early starts are SUPER hard for me – I’m a night owl!  So, the way I handle all of the crazy early starts is by making really satisfying breakfast foods that make us all feel comfortable as we watch the sunrise on a Saturday morning.

Tomorrow is our first swim meet of the season and it looks like the weather is going to be perfect, a bit cool in the morning and not ridiculously hot in the mid day.  So, I’m thinking a savory quiche loaded with our newly harvested zucchini, fresh herbs from our garden and the meaty deliciousness of chicken sausage would make for a perfect breakfast that everyone loves.  It has no crust and no carbs, just full of nutrients and proteins (and a little fat from the cheese!).

Good luck making this easy quiche and actually waiting until morning to eat it – I almost always take a slice before I can put it into the refrigerator because the cheese is just so melty when it comes out of the oven.

 

Ingredients

  • 4 eggs
  • 1 cup low or no fat greek yogurt
  • 1/2 cup feta cheese
  • 1 cup shredded mozzarella cheese
  • 2 artichoke spinach sausages (or whichever flavor you prefer)
  • 2 cups shredded zucchini (about 2 medium zucchini)
  • 2 tsp. fresh sage, chopped
  • 2 tbsp. fresh thyme chopped
  • 1 tbsp. or 2 sprigs fresh rosemary, chopped
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. garlic

Directions

  • Preheat oven to 350
  • Use a spray oil and coat your ceramic dish
  • Use a food processor to shred the zucchini and add all the other ingredients into the processor except for the cheeses and sausage
  • Slice the sausage and add into the zucchini mixture
  • Stir in the feta
  • Pour the mixture into the ceramic dish and sprinkle mozzarella evenly over the top
  • Bake for 35-40 minutes or until edges begin to brown
  • Let cool and refrigerate or serve immediately warm

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Let’s put some Moxy back on your plate! (more about Anna)