Paleo Thai Crust Free Quiche

Paleo Thai Crust Free Quiche… 

Ingredients

6-8 large Eggs

1 can Coconut milk

1/3 of a head Brocooli

Onions

Chicken sausge

Red peppers

Cilantro

Thai basil

Curry paste or powder

Cumin

Fennel seeds

Zucchini

Ginger

Chilis 

Non fat cooking spray

Method:

Preheat the oven to 375

Spray a nonstick 9x13 baking dish with nonfat cooking spray

Chop up all your big veg into bite sized pieces.

Dice your onions, garlic ginger and chilis.

Do a light quick sauté of the garlic ginger and chilis in the non-fat cooking spray.

Before care to turn with a rubber spatula the whole time so they do not brown, we’re just trying to get a little color on them and take out the bite. 

Chop up chicken sausage (it’s almost always precooked, but if not sauté with the garlic and ginger)

Set that mixture aside.

Add eggs and coconut milk in the Cuisinart.

Add in the cumin, turmeric and fennel seed.

Add in a teaspoon of curry paste if you have it not a sprinkling of curry powder. 

Beat until light and fluffy. 

Add salt and pepper to that mixture – a couple of good turns.

Pour mixture into greased pan.

Gently drop in vegetables and sausage.

Bake for about 30 minutes until the top is golden brown and the custard (filling is set, and firm when you press your finger into the top middle)