This should take about 10 minutes to prepare and 30 to 45 minutes of baking.
Note: the big difference between a quiche and frittata; quiche has a crust and cream added to the eggs, while a frittata has no crust and no cream added. Adjust the recipe for your preference. Enjoy either way and be creative!
1 package Miles Smith Farm Breakfast sausage, cooked and chopped
1 tablespoon coconut oil
6oz spinach, cooked, drained and chopped
2 roasted red peppers, chopped
12 oz sharp cheddar cheese, grated
¼ cup cream
salt and pepper to taste
For the crust:
8 oz mushrooms, sauteed or 2 cans mushrooms, minced
2 tablespoons butter
1/3 cup quinoa flakes
1 Tablespoon lemon juice
1-2 tablespoons poppy seeds
In a skillet, melt 2 tablespoons of butter over medium heat. Add the lemon juice and mushrooms; cook until the mushrooms are limp. Stir on the quinoa flakes and poppy seeds. Turn mixture into pie plate; press into the bottom and side of pan.
Cook patties in 1 tablespoon of coconut oil on med low heat, just until lightly browned. (Will still be pink in the middle.)
Sprinkle small amount (1/8 cup) of grated cheese into bottom of pie plate.
Chop cooked breakfast patties, sprinkle on bottom of pie plate that has the prepared crust & cheese. Beat eggs, add cream and mix. Add in chopped roasted red pepper, prepared spinach, grated cheese and salt and pepper to the eggs and mix thoroughly.
Pour into pie plate. Spread out to reach side. Bake about 30-45 mins or until browned not soupy in the center. Check using a butter knife.