Cut out the soggy crust that’s full of empty carbs. It won’t be missed in this Crustless Quiche with Sausage and Vegetables.
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 kookoos, 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!
- 1 TBS extra virgin olive oil
- 1 cup broccoli, florets
- ½ cup mushrooms, sliced
- ¼ cup red bell pepper, sliced
- 9 eggs, extra-large
- 1 cup half-and-half
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ⅛ teaspoon nutmeg, ground
- 1 ½ cup cheddar cheese, shredded
- 1 ¼ cup breakfast sausage, cooked & chopped
- 2 TBS green onions, chopped
- Preheat oven to 350ºF and adjust rack to upper-middle position.
- Spray 9-inch ceramic pie dish with cooking spray, set aside.
- In an large non-stick skillet, over medium-high heat add olive oil, broccoli, sliced mushrooms, and bell pepper. Sauté vegetables until softened, about 5 minutes, then remove from heat to cool.
- In a large bowl, mix together eggs, half-and-half, salt, pepper, and nutmeg.
- Pour egg mixture into prepared pie dish.
- Pour the cooled vegetable mix into the pie dish along with the cheddar cheese , cooked breakfast sausage and green onions. Spread evenly and push down into the egg mixture with the back of a spoon.
- Bake for 40 minutes, until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean.
- Let rest for 15 minutes to allow the quiche to set before slicing.
Cooking Tips: Refrigerate leftovers for a quick breakfast during the week. To lower the fat content of your quiche, you can also substitute the eggs for 8 ¼ cups of Egg Beaters, egg substitute