With Thanksgiving nearly upon us, I start to get excited about the holidays. I’ll be honest, growing up in a family of amazing cooks, all I really get excited for these days is the food! And one fairly new thing in our family is to have a breakfast tradition of coffee cake and breakfast casserole. While I would never toy with these 2 new traditions, I will try out a Sausage, Spinach and Feta Quiche that would be just as tasty for a savory bite.
I decided to make one slight change from the recipe, which I found on the site Budget Bytes. I don’t seem to get enough protein in my diet so I added some reduced fat sausage and it took a great deal of will power not to substitute goat cheese as well.
So this became a sausage, spinach, mushroom and feta crustless quiche. I was extremely happy with how it turned out. I do love carbs any way, shape or form but I liked that this was crustless. It made me feel less guilty and you could really focus more on the flavors in the quiche.
At this point you probably know that this girl loves herself some spice. So of course I cooked my sausage with a bit of red pepper flakes, and I’m really kicking myself for not topping my quiche with Sriracha sauce as well. But of course omit any spice along the way or pump it up if you’re feeling feisty!
You’ll need a few things to pull of this delightful breakfast-y dish. (Although mind you I have yet to eat this breakfast.) A non-stick pan for cooking the sausage and mushrooms, a grater for the Parmesan cheese if you go for the non-canned variety (which I did), and you’ll find a pie plate comes in particularly handy. I’m not saying that I stopped mid-cooking to run to Target and buy one, because I thought I had one but actually didn’t…I’m not saying I did that but I’m not saying I didn’t do that. (Fine, I totally did that because I have my dumb-ass moments.)
So when you’re looking for a great savory breakfast dish that allows you to not be as carb-y but just as happy, then go on and click here for the recipe and step by step instructions.