Time: 35 minutes.

Serving Size: 8 Sclices



  • 3 cups of old fashioned Avelina rolled oats
  • 8 eggs
  • 2 tbsp unsalted butter melted
  • 1 tsp sea salt
  • 2 tbsp water
  • 1/2 lb cooked breakfast sausage
  • 2 cups frozen cut spinach
  • 1/2 cup coconut milk
  • 1 tbsp fresh chives
  • 1/4 tsp pepper1/4 tsp pepper
  • 1/2 cup sharp cheddar cheese


  • To make the crust, start by preheating the oven to 180 degrees C.
  • Add the 3 cups of whole grain oats to the blender, and blend until it turns into flour.
  • Combine the oatmeal and 1/2 teaspoon of sea salt in a bowl. In a separate bowl, beat 2 eggs, melted butter, and 1 tablespoon of water. Mix the egg with the flour. If it feels a bit dry, add an additional 1 tablespoon of water.
  • Press crust into round pan evenly on bottom and edges. Bake the crust for 10 minutes and remove it from the oven.
  • While the crust is preparing, make the filling. In a bowl mix the remaining 6 eggs, almond milk, chives, remaining 1/2 teaspoon sea salt, pepper, and grated cheese.
  • To assemble the quiche: Sprinkle the cooked sausage and frozen spinach evenly over the quiche crust. Pour in the egg mixture evenly.
  • Bake for 25-30 minutes, until quiche is done. To test doneness, insert a knife into the center of the quiche. If it comes out clean, the quiche is done. If it’s still wet, continue baking 3 more minutes and then check again.

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