Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C) and spray two quiche dishes with
Coconut Oil Cooking Spray (as needed)
.
Step 2
Add
Sweet Onion (1/2)
Garlic (1 clove)
and
Coconut Oil (4 mL)
to large skillet, cook approximately 3-5 minutes.
Step 3
Add
Eggplant (1/2)
to onion and cook until tender. Remove onions and eggplant to large bowl.
Step 4
Add
Sausages (120 mL)
to eggplant mixture and set aside.
Step 5
Cut
Corn (1 1/2 ears)
of the cob and add to skillet along with
Poblano Pepper (1/2)
and remaining
Coconut Oil (4 mL)
.
Step 6
Cook corn and pepper 3-5 minutes then combine with eggplant/sausage mixture.
Step 7
Chop
Fresh Spinach (240 mL)
and add to skillet, cook until tender and combine with corn and eggplant.
Step 8
Stir veggies and sausage until well combined and spread evenly into two prepared quiche dishes.
Step 9
Sprinkle
Ground Flaxseed (20 g)
and
Parmesan Cheese (10 g)
onto veggie mixture.
Step 10
Combine
Organic Eggs (4)
Almond Milk (60 mL)
and
Salt (to taste)
and
Ground Black Pepper (to taste)
in small bowl and whisk until well mixed.
Step 11
Pour egg mixture over veggies in quiche dishes (split equally) and make sure all veggies are covered.
Step 12
Top each quiche dish with
Shredded Cheese (20 g)
.
Step 13
Bake for 20 minutes, remove from oven.
Step 14
Sprinkle with
Paprika (to taste)
and bake additional 2 minutes.
Step 15
Top with additional parmesan cheese and fresh herbs (I used chives and parsley), cool and serve!
