Whole 30 and Paleo Crustless Quiche

10 Oct

Want to make one dish that will give you breakfast for days?  For the whole week? Then combine some leftovers with some fresh ingredients and make this amazing crustless quiche!  Sort of a crustless quiche/frittata hybrid.  Easy, loaded with flavor, reheats well, and starts your day off on the right foot.

Whole 30 and Paleo crustless quiche

Whole 30 and Paleo crustless quiche

Ingredients:

1 sweet onion, chopped

4 cloves garlic, minced

1 pound butternut squash, peeled, seeded, and cubed (yes you can buy it pre-prepped too!)

12oz andouille sausage (no nitrates, no sugar – I use Wegman’s), quartered lengthwise and sliced (thick)

4 leftover bunches of oven baked prosciutto wrapped asparagus, chopped (equals ~ 1 pound asparagus and 8 slices of nitrate free prosciutto)

12 large eggs

Extra virgin olive oil

Kosher salt

Pepper

Coconut oil

Method:

Preheat oven to 375°F.  Heat 1-2 tablespoons extra virgin olive oil in a large pot over medium high heat.  Add onion, squash, sausage, season with salt and pepper and sauté 3-5 minutes.  Add garlic and continue to sauté until squash is soft.  If you don’t have leftover asparagus, use fresh and add in with the squash mixture (at the end) for about 5 minutes.  Set squash mixture aside to cool.  Whisk your eggs with a pinch of salt and about 5 grinds of fresh pepper.  Grease a baking dish with coconut oil.  Pour half of your whisked eggs into your baking dish, then add leftover prosciutto/asparagus, cooled squash mixture, and remaining whisked eggs.  Bake at 375°F for 40-45 minutes, until eggs are set.  Once cool, store covered and refrigerated.  Reheats extremely well for breakfast.

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