Sausage Veggie Quiche for a Crowd Paleo
Satisfy a hungry crowd with this hearty Sausage Veggie Quiche for a Crowd (Paleo), a nutrient-packed dish that's perfect for breakfast, brunch, or meal prep. Made with savory ground pork sausage, an array of colorful vegetables like bell peppers, zucchini, and spinach, and a rich, dairy-free coconut milk and egg custard, this recipe is both Paleo-friendly and bursting with flavor. Infused with aromatic herbs like oregano and thyme, and baked to golden perfection, this quiche offers a wholesome and satisfying meal that's grain-free, gluten-free, and totally crowd-pleasing. Ready in just an hour, it's a perfect make-ahead dish that can be easily sliced into portions for serving. Garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 1 pound Ground pork sausage (Paleo-friendly)
- 1 tablespoon Coconut oil
- 1 medium Onion, diced
- 1 large Bell pepper, diced
- 1 cup Zucchini, shredded
- 2 cups Spinach, chopped
- 2 cloves Garlic, minced
- 12 large Eggs
- 1 cup Full-fat coconut milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 0.25 cup Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with coconut oil.
In a large skillet over medium heat, cook the ground sausage until browned, breaking it up into small pieces with a spatula. Drain any excess grease and set the sausage aside.
In the same skillet, add the coconut oil. Once melted, sauté the diced onion and bell pepper for 3-4 minutes until softened.
Add the shredded zucchini, chopped spinach, and minced garlic to the skillet. Cook for another 2-3 minutes, stirring frequently, until the vegetables are tender. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, coconut milk, salt, black pepper, oregano, and thyme until well combined.
Spread the cooked sausage evenly across the bottom of the prepared baking dish. Layer the sautéed vegetables on top of the sausage.
Pour the egg mixture over the sausage and vegetables, ensuring it is evenly distributed.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the middle and lightly golden on top.
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing into squares.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.4 g | 307% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2550 mg | 850% | |
| Sodium | 6566 mg | 285% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 31.1 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 783 mg | 60% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4921 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
