Crustless Italian Sausage Quiche

I’m a huge fan of quiche, but my kids are not so it is a rare treat in our house.

Last week, I was short on dinner fixin’s, but I did have a bunch of eggs on hand and a package of sweet Italian sausage that was threatening to deterioriate in the back of my fridge if I didn’t use it up, so I went googling around for a sausage quiche recipe. I put a few together, and this is what I came up with.

It. Was. Delicious.

We ended up entertaining some friends on our back deck, so when the quiche was ready, I plated it up and brought it outside to share. Everyone loved it. Either that, or they were just being nice, but I prefer to believe that they all think I’m a fantabulous cook. Either way, WE enjoyed it, and it is sure to be a regular in my quiche rotation.

This plate definitely needs some embellishment to be prettier, but you can get the basic idea. As I said, we had impromptu company so I just put it on a plate and snapped a photo.

I make mine without the crust because we are gluten-free, but you can certainly throw the ingredients into a pie shell if you’d like.

Crustless Italian Sausage Quiche
 
Prep time
Cook time
Total time
 
Delicious and easy crustless quiche with sweet Italian sausage, cheddar and fresh herbs!
Ingredients
  • 1 pound sweet Italian sausage
  • ½ small onion chopped
  • ¼ cup chopped red pepper
  • 4 ounces cheddar cheese, shredded
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced fresh basil
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • ⅛ teaspoon garlic powder
Instructions
  1. Brown the sausage and onion and red pepper in a skillet over medium heat.
  2. Drain and spread it in a pie plate or a square casserole dish.
  3. Sprinkle the shredded cheese over the sausage.
  4. Whisk the eggs, cream and herbs/seasonings together and pour over top.
  5. Bake at 375° for 35-40 minutes or until it's cooked through. (Test by inserting a knife in the middle. If it comes out clean, then you're good to go!)
  6. Let stand for 10-15 minutes before cutting. Serve warm or at room temp.

 

Comments

  1. Beth says

    I just bought some italian sausage to put on pizza tonight but am definitely not using a full pound on 1 pizza so i have a feeling this may be tomorrow’s lunch, pretty sure I have all the rest of the ingredients already! :)

    • Beth says

      we had pizza crust issues last night for no apparent reason, but this did work well today! a couple changes (a full onion, however much 1 red pepper is, 6 eggs because they needed to be used up, milk instead of cream because it’s what we had), and i had a nice protein rich meal before heading off to work this afternoon :)

  2. Steven Murphy says

    Real men DO eat quiche. But do you know why all my light ingredients (like diced onions and peppers) always end up in the middle?

  3. Steven Murphy says

    I should specify that I make large steamer rounds for a local hotel’s breakfast. Don’t know if it is because of the volume of eggs. I blend well, but by the time it’s done, it’s all in the middle floating at the top.

  4. Lynn says

    We’re gluten free too so I use 3 cups defrosted frozen hash browns (drained) mixed with 4 tablespoons melted butter. Press the drained hash browns into the bottom and sides of plate. Bake for 25 minutes in 450 degree oven. Turn oven down to 375 degrees and proceed with the recipe.

    • says

      That was probably about the size of a 9×9 pan, and I would say it serves 4 to 6 if there is a salad or something else to go along with it. You can get about 9 small pieces out of it, but some would want seconds on that size of a slice.

  5. Melissa says

    Love this quiche, I’ve made it twice now. I do make a crust for it, but wow, so so good and the leftovers are excellent reheated. Thanks for the recipe!

  6. dana says

    Thank you thank you thank you! I needed a good recipe for a crustless quiche and found you! I added spinach. Baking it now so ill let you know how the minions like it!

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