Artichoke Sausage Crustless Quiche

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

Moxy Thoughts

June 16, 2017 in

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.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)