• Katherine Arthurs

Spicy Chicken Sausage + Kale Gluten Free Quiche

Can you believe it? Yes, I made another quiche. This spicy chicken sausage from Covey Rise Farms, along with my favorite gluten free crust from Wholly Wholesome + our farm fresh eggs, tons of fresh spinach + kale, red peppers flakes + a splash of milk continue to by one of my favorite breakfast, lunch + snacks.

The flavors are amazing. Lean chicken meat with tons of spice + greens. Did I say, there is over 6 cups of greens in just ONE quiche. SO good. I love packing in as many greens as I can - spinach + kale wilt down to basically nothing - SO I kept adding a few more cups at the end.

It's becoming a bi-weekly event...closing in on a weekly event.

AND on mornings with a holiday WELL, it's the perfect go too!

Spicy Chicken Sausage + Kale Gluten Free Quiche

1/2 lb. spicy or sweet chicken sausage

1 tablespoon butter

2 heaping cups kale, chopped

4 heaping cups fresh spinach

6 eggs

2 tablespoons milk

1 teaspoon red pepper flakes

1/2 teaspoon each salt + pepper

4 tablespoons spicy cashew cheese dip (or any cheese you prefer)

1 prepared gluten free pie crust

Preheat your oven to 425F. Place the pie crust in the middle of a baking sheet tray + set aside.

Cook the chicken sausage in a skillet until it is fully cooked. Break up the pieces with a wooden spoon. Add the chicken sausage to the bottom of the pie crust + spread out to evenly distribute.

Add the butter, kale + spinach into the same skillet you cooked the sausage in. Toss to combine + cook until wilted. Add the greens into the pie crust + evenly distribute.

Using a medium sized mixing bowl, mix together the eggs, milk, red pepper flakes, salt + pepper. Pour slowly into the center of the quiche. Dot the quiche with the cheese.

Bake the quiche for 35-40 minutes or until the center of the quiche is set. Remove + let set for 5 minutes before slicing into.


This recipe was made #glutenfree