Monday, Monday… dah dah daaah dah dah (<– Sing that. It sounds better, I promise). Soo I’ve decided to make a change – and yes, I do realize it’s not even New Years yet. But I already have a resolution! That’s just how ahead of the game I am. Or… how behind I am. I mean.. really, REALLY behind. So umm.. let’s just go with the former, shall we? Gah, I am SUCH an overachiever ;)
Ok, where were we? Oh yes, the change! So, I was browsing through Pinterest (find me and join the addiction here) & saw this quote that I fell in LOVE with. It goes a little something like this:
“We waste so many days waiting for the weekend. So many nights wanting morning. Our lust for comfort is the biggest thief of life.” -Joshua Glenn Clark.
Wow. That sucker hit me square between the eyes. I am sooo guilty of this. Of always wanting the NEXT thing. I waste so much time wishing away the days or struggles or hardships that I don’t feel like facing. Instead, I’ve decided to start embracing the struggles. Confronting them head on. Waking up each morning and CHOOSING joy. CHOOSING life. Consciously taking a step forward, saying a kind word, smiling at the unexpected, enjoying TODAY for what it is. And you know what I’m most grateful for, guys? I will absolutely fail at this. Daily, most likely. BUT His grace is sufficient. HIS grace. Not mine. Cue deep sigh of relief. Aaaaand all that to say, here’s to happier Mondays! ;)
Alright, onto the recipe! Y’all. This quiche is so delicious that it will literally change your world. Blow your mind. Knock your socks off. Starting to get the picture? Just want me to stop? Either way.. it’s amazing, folks!
It has no dairy. No grain of any kind. 100% paleo and gluten-free. And it is over the top, slap yo mama, dance in the streets FREAKING delicious. Just ask my husband. Who ate the entire 9×13 pan in 3 days. I mean, seriously?! Uhh I WANTED some of that! Welp, guess that means I’ll just have to make another batch this week. Oh darn ;)
PALEO QUICHE (serves 8-10)
- 3 cups shredded zucchini (about 4 medium zucchinis)
- 2 eggs
- 5 TBSP almond flour
- 1/8 tsp garlic powder
- ¼ tsp salt
- 1/8 tsp ground pepper
- 1/8 tsp dried rosemary
- 1 medium green bell pepper, chopped
- 1 pkg zesty Italian turkey sausage (I used Jennio’s)
- ½ cup chopped onion
- 1 cup broccoli, chopped
- 1 8oz container mushrooms, sliced
- 7 eggs
- ¼ cup coconut milk
- Dash of salt
Directions for the crust:
First, spray a 3qt casserole dish with coconut oil or olive oil & preheat your oven to 400. Shred the zucchini & blot with paper towels to remove all excess moisture.
Get out as much moisture as you can! It’ll make the texture soo much better.
Mix the zucchini with the remaining ingredients (eggs, almond meal and spices).
Spread the mixture in the bottom of the pan and up the sides, making sure it’s even, so it cooks proportionately!
Bake at 400 for 22 min or until crispy & firm to the touch.
Meanwhile, start cooking the filling. Brown the sausage in a pan with the onion and bell pepper, until the meat is cooked through and veggies are somewhat tender.
Add the mushrooms and broccoli and cook another 3-5 min. Drain the pan and set it aside to cool.
Once it’s cooled, mix with the eggs and milk. Pour mixture into zucchini crust.
Lower the oven temp to 375 and bake for 25 min or until firm. Let cool for 10 minutes and then ENJOY!
The finished product!
Like I said, sooooo delicious!! I seriously can’t wait for y’all to try this one – let me know how it turns out for you! You can also find me on Facebook , Pinterest or Instagram (username: @itsbrenae) – I’d love to hear from you! :)