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  • Writer's pictureSpira

Heidi’s Sausage and Mushroom Crustless Quiche

This week’s recipe comes to us from Heidi. If you have not taken Heidi’s class yet, oh, go now. Stop reading, look at our schedule and take her class. She is calm, graceful, knowledgeable, and yes you will feel it the next day. She completed her Yoga training with Spira Power Yoga. Heidi is also a licensed Pilates teacher (she has a private studio, just ask her if you are interested) and she also holds a degree in Nutritional Therapy.

Heidi sent me this message via email:

“One of the vendors at the annual Nutritional Therapy Association Conference was Heart2Heart Farms. They are a sustainable, natural, grass-fed farm that believes in providing high quality food free of pesticides and chemicals to all, regardless of income level. They are awesome! They sell alpaca meat products and my husband and I came home with some of their meat. I created this quiche recipe using their alpaca summer sausage but it can be made with any sausage that you like. I made this quiche this morning for brunch for a friend I have not seen in a while. It was lovely! I have attached a photo of the quiche and the recipe : )”

Here is a link to the farm’s website if you are interested in reading about them:

Heidi’s amazing alpaca quiche


  1. 10 large eggs

  2. Half pound ground sausage of choice (I used alpaca summer sausage from Heart2Heart farms this time but hot Italian sausage is also delicious)

  3. One small sweet onion, diced

  4. 3 garlic cloves, minced

  5. 1 cup sliced crimini mushrooms

  6. 1 cup leafy greens, chopped (I used a mixture of spinach and Swiss chard, but any greens will work)

  7. 1 tablespoon nutritional yeast

  8. ¼ teaspoon salt, more to taste

  9. ¼ teaspoon black pepper

  10. 1 tablespoon ghee or other fat of choice


  1. Preheat oven to 350 degrees.

  2. Heat an oven proof skillet over medium heat and melt ghee in pan swirling around to coat the bottom and sides of the pan.

  3. Add sausage to pan and brown, breaking apart with a wooden spoon.

  4. Add diced garlic, onion and mushrooms and continue cooking until the sausage is cooked through and the veggies begin to soften.

  5. Add chopped greens and continue to cook until wilted.

  6. In a mixing bowl beat eggs with salt, pepper and nutritional yeast.

  7. Flatten the sausage mixture in the pan then pour eggs over the top, distributing evenly.

  8. Bake at 350 degrees for 30 minutes until the edges are slightly browned and the egg is firm.

  9. Remove from oven, let cool slightly then use a knife to loosen the edges from the pan. Slice into wedges and serve immediately.


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