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This crustless quiche made with zucchini, sausage and basil is a tasty and flavorful gluten-free, dairy-free and grain-free breakfast option! This recipe is Whole 30 compliant!
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I don’t know how it is where you live, but it is getting HOT over here in central Texas! Having a remote start option on my car has been a blessing, and I have definitely been using it lately in the afternoons to cool off my car a bit before I get in. But I much prefer the hot weather to the cold. I was raised in Florida, where it is pretty much hot and humid all year round, so that’s what I’m used to. Our winters never got that cold and we brought out our coats if the weather got below 60. I still get cold very easily. So although it’s crazy hot, I’d rather have this than snow!
I love breakfast foods. I could eat breakfast all day! And I love making breakfast options that can be stored and reheated during the week like casseroles and quiches! It had been a long time since I had baked a quiche, so I decided to make one that involved zucchini and basil, because it sounded amazing.
And it was! This Sausage Zucchini and Basil crustless quiche was so tasty and provided my husband and I with some great leftovers for breakfast for the week. The flavors blended together nicely to make for a delicious breakfast.
I have made paleo quiches before with a crust option, but I decided to make this a crustless quiche because I was looking for a quicker, easier option. And this quiche tasted perfect without crust, the flavors seemed to stand out more. This recipe is fairly simple to make, grating the zucchini was probably the most complicated part of the process. And this recipe is Whole 30 compliant!
Something about the flavors of sausage, zucchini and basil together is just so divine. This recipe made for a yummy, savory dish that can be enjoyed at any meal! This was a favorite in my household, and I hope you enjoy it too!
This crustless quiche made with zucchini, sausage and basil is a tasty and flavorful gluten-free, dairy-free and grain-free breakfast option!
- 1 large zucchini grated
- 1 pound ground breakfast sausage
- 1 small yellow onion diced
- 8 eggs
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp basil leaves chopped
Preheat an oven to 375 degrees fahrenheit and grease an 8 inch pie dish.
Grate the zucchini and add to a bowl. Sprinkle it with salt and let it sit while you prep the rest of the ingredients. This will draw some of the water out of it.
Heat a large skillet over medium high heat and add the sausage. Cook until the sausage has browned, breaking it apart.
Add the diced onions to the pan and saute for about 3 minutes, until they are translucent. Remove from heat.
Use paper towels to pat the zucchini dry, soaking up most of the water. Add the sausage an onion to the bowl.
Whisk the eggs until they are beaten and add them to the bowl along with the salt, pepper and basil. Pour the mixture in the greased pie pan and use a fork to spread the ingredients evenly throughout.
Bake for 40-45 minutes, until the eggs have cooked through and the center of the quiche is set. Remove from the oven and let cool.
Sprinkle some extra chopped fresh basil over the top (if desired). Slice, serve, and enjoy!