Crustless Quiche with Sausage and Vegetables

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!

If you like this recipe you should try my kale and heirloom tomato crustless quiche recipe.

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Yield: 12

Crustless Quiche with Sausage and Vegetables

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Cut out the soggy crust that's full of empty carbs. It won't be missed in this Crustless Quiche with Sausage and Vegetables.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

• 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

Instructions

1. Preheat oven to 350ºF and adjust rack to upper-middle position.
2. Spray 9-inch ceramic pie dish with cooking spray, set aside.
3. 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.
4. In a large bowl, mix together eggs, half-and-half, salt, pepper, and nutmeg.
5. Pour egg mixture into prepared pie dish.
6. 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.
7. Bake for 40 minutes, until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean.
8. Let rest for 15 minutes to allow the quiche to set before slicing.
   

Notes

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