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