Spinach, Sausage & Mushroom Quiche with Polenta Crust

This versatile quiche could easily pass for breakfast, lunch or dinner. The creamy and rich polenta crust is a delicious gluten free alternative to a traditional pastry crust. In fact, it looks like pizza. You can easily create your own variation of this recipe by substituting the mushrooms and spinach with your favorite seasonal vegetables or by using your preferred type of sausage instead of the jalepeno sausage.

Yield: 8 slices
Prep time: 20 min  | Cook time: 50 min


  • 9 ounces Organic Polenta
  • 1/2 cup Parmesan Cheese, grated
  • 1/3 cup onion, chopped
  • 2/3 cup crimini mushrooms, sliced
  • 2 links of Spicy Jalapeno Chicken Sausage, cubed
  • 3 cups Organic Spinach
  • 4 eggs + 2 egg whites
  • 1/2 cup lowfat milk
  • 1/4 teaspoon pepper

Leave a Reply

Your email address will not be published. Required fields are marked *

Join us on Facebook