Quiche the Cook!

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Frittato Frittata

If you didn’t already know a quiche has a crust and a frittata does not. Or a frittata can be called a crust-less quiche, which is what I’ve called a frittata before I knew it there was such a thing as a “frittata.” My sister, older much wiser sister (which is all of my sisters because I am the baby in a family of 5) informed me that a crustless quiche is a frittata. So, now I have a fancy name to call a quiche when I forget to get pie crusts from the grocery store. You could make a pie crust for this yourself, but…”ain’t nobody got time for dat!” Kenny is a great pie crust baker, he just doesn’t make them very often and when he does he leaves the kitchen a mess every time. EVERY TIME…

I tend to wing recipes. Meaning, I tend to get on Pinterest and search for a recipe for which I have many, if not most, of the ingredients for. Then, when I’m in the middle of making the recipe, I come to the poorly timed conclusion that I am in fact missing or have run out of one ingredient, if not more. Luckily, I always manage to come up with a tasty breakfast dish. Although, with sausage and eggs fresh from our farm it’s very difficult to make something not taste good!

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This recipe is dairy free and can be gluten free (minus the crust= fritatta*as seen in the photo)

If you want dairy, add a bit of milk as you whisk the eggs and sprinkle with some shredded cheese. Enjoy!


 Here is a list of the ingredients you will need:

  •  1 dozen farm fresh eggs, non-GMO & pasture-raised from FunGuy Farms
  • 1lb breakfast sausage forest-raised pork from FunGuy Farms
  • 1lb bag of spinach (organic and fresh, not frozen
  • 1-2 Bell peppers
  • 1 yellow onion
  • 2 tsp minced garlic
  • 1 premade pie crust

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In a large skillet, pan-fry and brown the breakfast sausage with olive oil on medium heat. While the sausage is cooking dice your bell peppers and onions. Add peppers and onions to the sausage mixture and stir frequently. When the sausage is no longer pink add the spinach and let it cook down. (You may have to add 1/4-1/2 bag at a time until it cooks down. If you put a lid on it the spinach will wilt faster and create more space.

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Add the minced garlic and stir. Once all the spinach leaves have wilted turn off heat. Preheat oven to 350 degrees. Take out prepared pie crust and line your pie pan. Crack a dozen eggs into a large bowl and whisk. Take your sausage/spinach/pepper/onion mixture and pour it into the pie pan evenly. Take your egg mixture and pour it on top. Carefully place mixture in preheated oven for 40-50 minutes. Ovens will vary, I like a crispy crust and top. Let cool and serve.

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