Veggie Sausage Crustless Quiche

I was trying to come up with something different to make for breakfast over the weekend when I realized that I had a lot of CSA vegetables in my fridge that needed to be used in the near future. I decided to throw them all together with some Applegate Farm breakfast sausages into a delicious and savory quiche. After Instagramming my breakfast (as one does), several of our fans asked for the recipe. Eager to please, I wrote it up and am sharing it with you here.

I’m calling it the “Veggie & Sausage Crustless Quiche” because you can use whatever veggies you happen to have on hand – you don’t have to use what I used. It would taste great with any number of combinations, so go nuts! I just hope you enjoy it half as much as my hungry teenager did.

 

Veggie & Sausage Crustless Quiche

Ingredients

1 5.3 oz cup of Stonyfield Greek Plain 0% fat yogurt

½ cup Stonyfield Whole Milk Smooth & Creamy Plain

1 package of Applegate Farms breakfast sausage links (I used chicken & sage), cooked according to package directions and chopped into bite-sized pieces

1 cup shredded cheddar cheese

1 zucchini, thinly sliced

1 head of broccoli, chopped

2 garlic scapes, chopped

5-7 baby leeks, chopped

3 large eggs

1 tbsp butter

Salt & Pepper to taste

Instructions

  1. Preheat the oven to 400 degrees and lightly grease a 8” pie plate.
  2. In a medium frying pan, sauté the vegetables in butter until they are soft and tender and then add in the sausage. Transfer the mixture to the greased pie plate.
  3. Evenly cover the vegetable/sausage mixture with the shredded cheddar cheese.
  4. In a mixing bowl, whisk together the Stonyfield Greek Plain 0% fat yogurt and Stonyfield Whole Milk Smooth & Creamy Plain with the eggs, salt, and pepper until well combined.
  5. Pour the egg mixture over the rest of the ingredients in the pie plate.
  6. Bake for 30 minutes, or until a knife inserted into the middle comes out clean.