Mushroom & Sage Breakfast Quiche

Product Flavor:
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mushroom and Sage Breakfast Quiche

  • Author: Kimberly


  • 1 lb sausage
  • 1 Tbsp mushroom and sage olive oil
  • ½ white onion
  • 1 cup of sliced portabella mushroom
  • 5 oz bag baby spinach
  • 10 large eggs
  • 2 C milk
  • 1 tsp garlic powder
  • 1 tsp Seasonello Herbal Salt
  • 1 tsp pepper
  • ½ cups of Gruyere cheese
  • 1 T Almond Flour


  1. Preheat oven to 400 degrees.
  2. Cook sausage until no longer pink; remove, drain grease and set aside
  3. Heat 2 teaspoons of Wild Mushroom & Sage Olive Oil in a skillet over medium heat. Add Onion, and mushrooms. Saute until semi soft; approx. 5 min. Add spinach and saute until wilted, add more Mushroom and Sage Olive Oil as needed. 
  4. In a medium bowl, combine cooked sausage, onion, mushroom and spinach mixture and eggs and milk.
  5. Add garlic powder, Seasonello Herbal Salt and pepper.
  6. Mix Gruyere cheese with the 1 T almond flour in a small bowl. Add cheese mixture to the egg mixture.
  7. Lightly grease a 9 x 12 casserole dish. Place egg mixture in the casserole dish and place in oven.
  8. Cook in oven for 40 minutes or until lightly browned on top and cooked throughout. 

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star