I have made this quiche twice in the last two weeks. It’s so good!! I doubled the recipe and made two, one for dinner and another for breakfast. It reheats beautifully and makes my life easier in the morning when we are in a rush. A tip that I would recommend is to drain the grease from the pie plate after you have cooked the sausage “crust”. I did this before I set it out to cool prior to adding the egg filling. I made the recipe exactly as listed the first go around and then tried a mushroom, onion and spinach version when I made it this week. There are so many filling options that you can do with this recipe. Thank you PaleoOMG! This recipe rocks!!
Meat Crust Quiche
Click here for the recipe over at PaleoOMG (she’s awesome, you’ll love her stories as much as her recipes)
So good and packed with protein, healthy carbs and veggies in one delicious slice……