Spring Onion & Sausage Quiche

Gluten Free, Grain Free, Vegetarian, and even Dairy Free Versions

This savory pie filled with a variety of spring onions, sausage, and rosemary brings a balanced taste to any brunch! These recipes call for homemade pie crust and they are SOOO worth the extra effort if you have time. You will partially bake the pie crust before filling it - we recommend laying a piece of parchment paper over your unbaked crust and filling it with dry beans. The beans weigh the crust down and will allow it to cook but not bubble and rise. Store your beans when you are done and you can use them for many more future pies.

The version shared below is our paleo friendly, grain-free version, but we gave you a regular clean plate, gluten free and gluten & dairy free versions here as well. 

Spring Onion & Sausage Quiche (PRINT GRAIN FREE RECIPE)
Makes 6-8 quiche wedges

Ingredients:
1 leek, white and green parts, thinly sliced
½ a bunch green onions, coarsely chopped
½ a red onion, sliced into thin half moons
6 ounces pre-cooked organic chicken or turkey breakfast sausage, sliced into bite size pieces
1 tablespoon coconut oil
1 teaspoon kosher salt, divided
1 cup unsweetened non-dairy milk of choice
5 large organic, pastured eggs
1 tablespoon fresh rosemary, finely chopped

For the Homemade Crust:
2 ½ cups blanched almond flour
1 tablespoon coconut flour
¾ teaspoon salt
5 teaspoons ice water
1 large egg, cold
4 tablespoons organic ghee, chilled, cut into small pieces and then rechilled***

Directions:

1. To make pie crust, combine flours, salt, ice water and egg in the bowl of a food processor and mix until combined. Add cold ghee and process until mixture resembles coarse meal. 
2. If it is too dry, add 1 tablespoon cold water at a time. If too moist, add a little coconut flour. 
3. Form dough into a ball and then flatten the ball into a disc a place inside your pie plate. Then use your fingers to evenly spread dough to cover the bottom and up the sides of the pie plate. 
4. Preheat oven to 325 degrees.
5. Then line pie crust with parchment paper and place pie weights inside or fill with 2 cups dried beans.
6. Bake for 8 minutes or until just lightly golden. Discard parchment and save beans for another use.
7. While your crust bakes, heat one tablespoon coconut oil in a large skillet over medium heat and add the sausage, leek, green onion, red onion, and ½ teaspoon salt. 
8. Sauté until veggies are tender, about 15 minutes.  
9. Whisk together eggs, milk, remaining ½ teaspoon salt, and rosemary until well combined.
10. Pour sausage-veggie mixture into the pie shell, then pour egg-milk mixture over it and spread all contents to distribute evenly using a spatula. 
11. Bake at 375 degrees for 20-30 minutes or until a knife inserted in the center comes out clean. You may want to cover the edges of your pie crust with foil to prevent them from burning.
12. Let sit 10 minutes, then cut into 6-8 wedges and serve.

Spring Onion & Sausage Quiche (PRINT GLUTEN FREE RECIPE)
Spring Onion & Sausage Quiche (PRINT GLUTEN & DAIRY FREE RECIPE)
Spring Onion & Sausage Quiche (PRINT CLEAN PLATE RECIPE)

We hope you enjoy these quiches and casserole with lots of love and laughter surrounding you!
~Billie & Jennifer