Quiche with Sausage, Butternut Squash + Kale


Quiche is one of those dishes that literally works for any meal. While this is a typical weekend brunch item in my home, I decided to try meal prepping it for lunch to change it up a bit and boy am I happy I did! Breakfast foods in general are my favorite and if I could eat them all day, every day, I think I would. (Actually, I kind of already do – I admittedly go through about 3 dozen eggs a week!) Personally, I find eggs to be a super versatile source of protein that have really served me well through my SIBO journey. During the elimination phase especially when I felt there were more foods I needed to avoid than foods I could enjoy, my menu was pretty egg-heavy. Now that I’m still following a low FODMAP diet that is largely SIBO-specific, I still rely on eggs as a source of animal protein that is easier on my digestion.


I love the versatility of quiche, too. When I make it for lunch I tend to double up on the add-ins to make it heartier and more filling. Some of my favorites are kale, broccoli, peppers, spinach, sausage, bacon, and of course, cheese. I stick to cheddar cheese as it is SIBO-Specific Diet approved and opt for Cabot cheddar, which is lactose free. Don’t forget to start off with my Paleo Pie Crust recipe! It was originally developed for this quiche and is oh-so-tasty!


Ingredients


6-8 large eggs, beaten


1/4c almond milk


1/2 tsp pepper


1/4 tsp salt


2 links pork sausage


1c Lacinato Kale, chopped


1/2 cup butternut squash, cut into small cubes


1c shredded Cheddar Cheese


Pre-heat oven to 350 degrees + grease pie dish

Prepare Paleo Pie Crust


When crust is complete, line greased pie dish with crust and bake for approx. 10 minutes.


While crust bakes, remove sausage links from casing and brown in a frying pan on medium high heat.


Once sausage is browned, whisk together eggs, almond milk, salt, pepper in a medium sized bowl.


Add in sausage + kale to mixture, then fold in 1/2c of shredded cheddar cheese.


Remove crust from oven and pour filling into pie dish.


Top with remaining cheese and bake for an additional 20-30 minutes or until eggs are fully set.

Serve with roasted butternut squash on the side.


Did you make this recipe? Have any additional add-ins you tried and want to share? Leave a comment below!






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