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sausage and egg quiche, nutrition, mobile personal trainer, karori wellington

Sausage & egg quiche


8 eggs

1c milk

1 1/2c natural unsweetened yoghurt

salt and pepper to taste

1T olive oil

2 tomatoes, chopped

2 potatoes, washed and sliced 0.5cm thick

2 garlic cloves, finely chopped/crushed

500g frozen kale or spinach

8 breakfast sausages

1/5c grated cheese

Preheat oven to 180 degrees Celsius and grease a large baking dish/pie dish.

In a large bowl, whisk the eggs with the milk, yoghurt, salt and pepper until smooth.

In a large frying pan, brown the sausages and near the end add the chopped tomatoes and garlic (can also use cherry tomatoes). Take out the sausages and slice.

Make a layer of chopped potatoes in the bottom of the dish. Add the kale or spinach (squeeze out any excess water). Top with the tomatoes, garlic and sausages.  Then pour over the egg mixture.

Top with the cheese and bake for about 50mins or until the egg has set and the top is golden brown.

Makes 8 serves.

TIP: you can make this quiche the night before and store in the fridge ready to cook. Also makes a great dinner - just add a side salad or green veggies!
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