Spinach and Sausage with Sundried Tomatoe
paper lined muffin cups
8 large eggs
1 cup (5 fl oz/160 ml) sheep's milk
1 tsp sea salt
1/2 tsp ground black pepper

options:
Spinach, Salami, and Feta with Sundried Tomatoes
1 cup diced fresh spinach, rinsed and spun well
1/4 cup sundried tomatoes, diced fine
1/2 cup pickled arthichokes, drained and diced
1 cup gluten-free, dairy-free salami, or homemade chorizo
1 1/2 cups sheep feta, crumbled
2 T diced fresh oregano or 1 T dried

Asparagus and Ham with Brie
1 cup asparagus, diced
1 cup cured ham or bacon, diced
1/2 cup feta, crumbled
1 cup goat's brie, diced

Mushroom and Salmon with Dill
1 cup diced brown or white mushrooms, diced
1/2 cup oyster mushrooms, diced
1 cup smoked salmon, diced fine
4 T fresh diced dill
1 1?2 cups goat's chevre
carmelize mushrooms in pan before adding to quiche