Sausage Patty Quiche
THM:S, low carb, gluten free (if using non-contaminated ingredients) | For a nut-free version, use carton coconut milk in place of the almond milk. Most people with nut allergies can have coconut products, but check with your doctor first to make sure.
Serves: 10-12
  • 12 uncooked pork sausage patties
  • -
  • 3 c. finely-chopped fresh broccoli*
  • 1 med. onion, chopped
  • 6 eggs
  • 1 c. shredded cheddar cheese
  • ⅓ c. unsweetened almond milk
  • ½ tsp. each dill weed, garlic powder, paprika, salt
  • -
  • 1 c. shredded mozzarella cheese
  • 3 small colorful peppers, sliced horizontally (for garnish)
  1. Place the sausage patties in the bottom of a greased 9"x13" pan (they should cover the bottom of the pan). Mix the second set of ingredients together with a hand mixer, then pour the mixture over the sausage. Top the casserole with the mozzarella cheese and sliced peppers and bake (uncovered) at 350* for 45 minutes or until solid in the middle.
*The broccoli should be very finely chopped. I shave/chop the florets with a knife, then grate the stems on a cheese grater and use those too so I don't waste any. You could try using frozen broccoli, but you probably won't be able to cut it into such fine pieces. You can use other vegetables to replace the broccoli, but the casserole might be more watery.
If you don't want to use sausage patties, just use a layer of cooked crumbled sausage. You could even just mix this right in with the egg mixture.
Recipe by Briana Thomas at