Eggs are not my favorite but they have become a staple in my new low carb lifestyle.  It is much easier for me to stomach them for dinner than for breakfast so I have been trying new recipes once a week to jazz them up.

Today’s recipe for a crustless quiche is one of my favorites, so good you won’t even miss the crust.  The original recipe called for chicken sausage but used basic jimmy dean links.  I prepped a double batch of the sausage and the spinach so we could enjoy it for dinner last Thursday night and then I could easily put it together the extra ingredients into another quiche for a weekend breakfast.

 

Ingredients

2 cups of fresh spinach
2 tsp extra virgin olive oil
1 package of sausage links sliced into small pieces (you could use any protein you like)
1/2 cup cubed or shredded low fat sharp cheddar or cheese(s) of your choice
2 large eggs
1 egg white
1 cup milk
Salt and pepper to taste
 
The real star of this show is my quiche plate from Anthropologie.  I treated myself to it last February with my birthday discount, totally worth it.

Directions

Preheat oven to 375 degrees. Spray a pie dish with nonstick cooking spray and set aside. Add the olive oil and sausage to a medium or large skillet over medium heat. 
 
Cook the sausage until browned. Remove from skillet and set aside. Using the juices from the chicken sausage and olive oil,add the fresh spinach and sauté until wilted. This step should not take very long, probably about 2 minutes.
 
Place the wilted spinach in a colander. When the spinach has cooled,gently squeeze to remove excess moisture. Lay spinach in the bottom of the pie dish. 
 
Throw-in the cheddar and sausage!  In a medium bowl, whisk together milk, 2 whole eggs, 1 egg white and sea salt and pepper to taste. Pour over the spinach, cheddar and sausage. Bake for 30 to 35 minutes.
 
Remove and place on a wire rack. Slice and enjoy!!

We each had a few pieces of quiche with fruit smoothies.  It was just enough for dinner.  The sausage links gave it an extra salty rich flavor, you could use any type of sausage you like, even bacon would taste good.