Sausage and Broccoli Crustless Quiche

Sometimes, especially when you have family in town, it’s nice to have a quiche ready to go in the fridge. Don’t get me started about using good eggs, dammit! Pasture raised is the ONLY way to go. We would get chickens if we couldn’t hear the coyotes prowling and howling all the time. I digress. Having a quiche for yourself, your family, or just yourself, #treatYOSELF is an easy win for everyone. And there are sooo many options! We always throw in some veggies, and today’s lucky winner is broccoli. Spinach doesn’t do it for me in the quiche, but broccoli holds up nicely and I chop it extra fine so it’s not bitter and you get some in every bite! You could sub your cheese type- we had cheddar and parm, but I’m always a pepper jack fan! Honestly, I don’t even miss the crust because its filling and satisfying. Oh, and when you take this fluffy delight out of your oven, you’ll be excited to gobble it quick- but let it cool down so you don’t burn your tongue! Save the tongue burns for the delicious Tapatio- douse it if you’re a hot sauce freak like me!

INGREDIENTS

• cooking spray

• 8oz (more of less) of spicy crumbly sausage

• 2 cups of finely chopped broccoli

• 1 cup grated sharp cheddar

• 1/4 cup grated parmesan cheese

• 2/3 cup milk (or milk alternative)

• 1/4 cup half & half cream (won’t be that fluffy without it)

• 6 large eggs

• 3/4 teaspoon kosher salt

• 1/8 teaspoon ground black pepper

• pinch of nutmeg

INSTRUCTIONS

1. Preheat your oven to 350 degrees. Spray nonstick olive or coconut oil in a pie dish.

2. Cook the sausage in a large skillet over medium heat, breaking up until cooked through.

3. Add the broccoli and reduce heat to low. Cook 1-2 minutes.

4. Evenly spread the broccoli & sausage mixture in the prepared dish and top it evenly with the cheddar and parmesan cheese.

5. Whisk together eggs, milk, half & half, salt, pepper and nutmeg.