Gluten Free Caramelized Onion, Kale & Mushroom Quiche
This is my favorite breakfast to make when I know I have some busy mornings ahead of me! Protein & veggie packed and so, so, tasty! I swear that my gluten free caramelized onion, kale, and mushroom quiche gets better with time which makes it perfect for leftovers.
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 8
Ingredients
- 111 Paleo/GF Pie Crust (click for recipe)
- .5.5.5 Yellow Onion, thinly sliced
- 2 cloves2 cloves2 cloves Garlic, diced
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 6 whole6 whole6 whole Sausage Links, diced
- 0.5 cup0.5 cup0.5 cup Baby Bella Mushrooms, diced
- 1 cup1 cup1 cup Kale
- 0.333 cup0.333 cup0.333 cup Feta Cheese
- 4 whole4 whole4 whole Eggs
- 0.25 cup0.25 cup0.25 cup Milk
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400F.
- Thinly slice your onion and add to a pan with olive oil over medium-high heat. Cook until the onion becomes translucent and then add in your mushrooms.
- Add your bacon and cook until crispy.
- Add your kale to the pan and cover with a lid to help the kale wilt.
- In a bowl, whisk together your eggs, milk, salt, and pepper.
- Add your veggie-bacon mixture to pie crust and cover with the egg mixture. Sprinkle feta cheese across the top.
- Cook in the oven for 30-35 minutes.
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My Notes:
About This Recipe
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Breakfast Coconut Free Gluten Free Grain Free Nightshade Free Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 123 |
| Fat: | 8 g |
| Carbohydrates: | 4 g |
| Protein: | 7 g |
| Cholesterol: | 6 g |
| Sodium: | 221 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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