Crust-less low carb spinach quiche with sausage:
This is a really good recipe that’s hard to mess up. Plus, it can be reheated for several days in a row to have a “ready-to go” breakfast.
1- 10 oz pkg frozen chopped spinach (or 1 pound fresh spinach)
1 pound hot Italian sausage
2 – 3 loose to medium packed cups shredded Costco Gouda Cheese (or your favorite cheese – Monterey jack and cheddar work well too). Two- three loosely (to medium packed) cups of shredded cheese weighs about 8 oz. That means about only 1 oz of cheese per serving.
Black pepper (optional)
1 cup heavy whipping cream (results in 2 TBS per serving)
1/2 cup water
6 – 8 eggs
Preheat oven to 380 degrees.
Grease a glass baking dish (use butter or olive oil).
Take the casing of the sausage and brown on medium heat like you would ground beef.
Defrost spinach in microwave (or boil fresh spinach until wilted). Drain and press/squeeze out as much water as possible.
Mix dry spinach in bowl with the shredded cheese and sausage. Try to keep the mixture loose and not matted together.
Loosely spread spinach/cheese/sausage mixture in bottom of glass baking dish.
Sprinkle garlic powder and pepper over spinach/cheese mixture.
In a deep bowl or large, tall cup, mix thoroughly (I use a hand-held emulsifier mixer) the cream, water and eggs until thoroughly mixed, but not enough to make the eggs foam up.
Pour egg mixture slowly and evenly over the spinach/cheese/sausage in the glass baking dish.
Bake for about 30 minutes or until top is slightly browned.