Eggs. We got ’em and I am NOT complaining. Since starting up this ‘paleo’ thing a month ago (more on the awesomeness that is paleo tomorrow–come back!!) I’ve been so so happy we have eggs to eat. Eggs that are, thanks to a good friend who schleps food for them, corn and soy free and thus almost GMO free? I guess. And well I love my flock, they make our scraps into pre-composted high nitrogen waste and once composted it in turn feeds our gardens. Circle of life blah blah blah, it really is a beautiful thing, even if Disney and Elton John made show tunes out of it.

But back to the eggs! Before paleo I was making quiches quit a bit because we loved them and I could send a wedge to work with my husband. Now that I am paleo I’ve pretty much quite making quiche because tender flaky crust is so hard to resist. Or would have been, I have moved (hopefully) beyond that now. The desire for quiche from the family has not diminished but I’ve just side stepped the issue. Then low and behold paleOMG shared her meat crust quiche and in moment of clarity I said “well hell I can make that. ”

I made it for a post guys-at-church and a pre-ski-n-then-bowl lunch. WOW so, so good. I made it basically the same as PaleOMG but without the veggies IN it but rather on it. Here’s my version and if you are looking to go paleo do check out paleOMG, her recipes rock.

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Sausage Crust Quiche
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Cuisine Paleo
Servings
servings
Ingredients
Cuisine Paleo
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. preheat oven to 375˚
  2. spread the sausage in the bottom and up the sides of a pie pan
  3. bake in the preheated oven and bake for 25 minutes
  4. meanwhile whisk up the eggs and pepper and set aside
  5. in a 2 quart cooking pot melt the butter over medium low heat
  6. add the mushroom and stir, continue stirring until the mushroom release their liquid
  7. cook until soft and tender and then keep warm until the quiche is done over low heat
  8. after 25 minutes pull the sausage crust out of the oven
  9. pour off any extra fat, be careful no need for burns
  10. whisk up the eggs again and pour into the hot crust
  11. bake again for about 20 minutes until the eggs are set, don't over cook
  12. serve in big wedges with a hearty amount of sauteed mushrooms on top

Of course you can saute up any veggies you like and add them TO the quiche BEFORE baking. I happened to have a lot of mushrooms, and our youngest boy does not like them so I served them on the side. So good and YEAH we have quiche back in our lives!