Crustless Quiche with Sausage & Vegetables

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Crustless Quiche with Sausage & Vegetables by

I am on a quest for great breakfast recipes! I must find a way to start my day with great tasting nutritious foods!! One way is to make a quiche. I love quiche, but I don’t understand the point of the crust. It’s great with pies, but not needed with eggs. And since it’s mostly processed flour, it’s not very nutritious either. And since I am low-carbing it, that is cutting out mostly white breads, pasta and rice, I turned toward my Persian kooks, which is similar to a quiche – without the crust.

You spray your pie pan with cooking spray, to keep it from sticking. Then mix eggs with half-and-half. For vegetables I use my favorite combination: mushrooms, broccoli and red bell peppers. Top with cheddar cheese and green onions and you’ve got a delicious crustless quiche

You can also bake this into cupcake tins, for individual servings. A terrific way to grab breakfast and get on with your day.

I have served this to many friends and family, and no one misses the often soggy, tasteless crust that usually accompanies a traditional quiche. And because this dish is high in protein and fiber, your appetite is satisfied and you won’t be looking for a snack an hour later!

Imagine other great combinations: spinach, parmesan and mozzarella or what about ham, swiss and fresh tomatoes? I’m getting hungry just thinking about it!

Click here for the full recipe for my Crustless Quiche with Sausage & Vegetables.

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