Preheat oven to 400 degrees and spray two quiche dishes with coconut oil cooking spray.

Add chopped onions, minced garlic and 1/2 tablespoon coconut oil to large skillet, cook approximately 3-5 minutes.

Add chopped eggplant to onion and cook until tender. Remove onions and eggplant to large bowl.

Add cooked sausage to eggplant mixture and set aside.

Cut fresh corn off cob and add to skillet along with chopped poblano pepper and remaining 1/2 tablespoon coconut oil.

Cook corn and pepper 3-5 minutes then combine with eggplant/sausage mixture.

Chop spinach and add to skillet, cook until tender and combine with corn and eggplant.

Stir veggies and sausage until well combined and spread evenly into two prepared quiche dishes.

Sprinkle ground flaxmeal and parmesan cheese over veggie mixture.

Combine eggs, almond milk and salt and pepper in small bowl and whisk until well mixed.

Pour egg mixture over veggies in quiche dishes (split equally) and make sure all veggies are covered. Top with 1/4 cup shredded cheese over each quiche dish.

Bake for 20 minutes, remove from oven, sprinkle with paprika and bake additional 2 minutes.

Top with additional parmesan cheese and fresh herbs (I used chives and parsley), cool and serve!