Quiche is one of my favorite foods – well, next to pizza, of course!
Quiche is extremely filling, easy to make and you can adjust it to include whatever vegetables or meat you have on hand.
I found some bison breakfast sausage at a small natural food store and knew I would have to try this in a quiche over the weekend. Bison has become my preferred meat of choice, but I haven’t had the opportunity to try it in sausage form. YUM!
I had some leftover homemade potato fries and used those as the base for this recipe, but you can use a crust. I really like the potato crust in this veggie quiche recipe. (I told you I love quiche!)
Below is my first take on a bison sausage quiche. I guarantee this will become a staple in my household.
- I have a slight allergy to egg yolks. While it isn’t on the level of my allergies to yeast, gluten and wheat, I still try to make sure to avoid them. Unfortunately, you need a yolk to hold together a quiche. I use just two yolks to help hold it together. I would have just used one, but the second yolk broke and there was no way to remove the other one.
- I never use eggs out of a carton. Period. I use farm fresh eggs whenever I can get my hands on them. Luckily, our farmers market is in business, so I have ready access.
- I don’t use milk in my quiches. I did for years, then one day just decided to try it without – and really liked it. You can add milk or a cow-dairy alternative, depending on your tastes. I’ve used coconut and almond milk with success. If you use milk, you will need to adjust the number of eggs in the recipe, depending on the size of the dish you are using and your tastes.
- I didn’t use cheese this time – mainly because my stash of goat cheese was low – but feel free to add cheese to your specific tastes. If you do, you will need to add time for cooking. I find it better to add the cheese to the top at the end of the cooking cycle because cheese makes it difficult for the eggs to set (at least for me).
- I used leftover potato fries for my “crust” in this one, but you can skip the crust, or use hashbrowns or other alternatives.
- 1 pound bison sausage
- 2 whole eggs
- 6 egg whites
- 2 cups wilted spinach
- 2 green onions, chopped
- 1 small green pepper, chopped
- About 1 cup of homemade potato fries
- Salt and spices for taste
- Cheese for taste
- Cook bison sausage until done – about 20 minutes. Drain grease.
- Add spinach, onions and green pepper. Cook a few minutes, just to merge flavors.
- Beat eggs well.
- Put potato fries in the bottom of dish.
- Add bison and vegetable mixture.
- Pour in eggs.
- Put dish into a 350 degree oven for about 30 minutes, or until eggs are set.