Crustless Vegetable and Sausage Quiche

Crustless Vegetable and Sausage Quiche

Easter is upon us, and there is no better breakfast or brunch to get the whole family together than with crustless vegetable and sausage quiche. A combination of sweet peppers, shallots, onion, kale, sausage, gruyere, and creamy custard brings this appetizing budget friendly deep dish bake together in minutes. It’s the perfect way to add vegetables into a dish for picky eaters.

 

This Crustless vegetable and sausage quiche as the name implies has no base, it’s merely a custard (egg and heavy cream) mixed with vegetables of choice, and if you ask me – with the right choice of sausage, ham or bacon, it is a meal that is guaranteed to become your family’s favorite any time of the day.

A crustless quiche is also low in carbs, so those of you who are on a low-carb diet, this should be up your list of meals to enjoy.

 

Crustless Vegetable and Sausage Quiche

 

 

This recipe is a classic of famous French cuisine and, of course, as it usually is with dishes, there are several variants. It’s best to choose a modification that will save you time,

make it simple, and taste excellent. For this crustless vegetable and sausage quiche, you only need less than 60 minutes from scratch! You can serve it as an appetizer or main course. You can even cut it into mini-pieces and serve as a buffet. This dish is ideal for those who don’t like the rules because you can always change the recipe – something to omit, something to add, and the taste will never be less than excellent.

 

The possibilities are enormous, preparation is easy, and it takes only a little creativity to make it unique to your taste. Go ahead and give this excellent vitamin-packed dish a try. I fall in love with every bite, and I am sure that everyone will.

 

If by chance you have any leftovers ( how can you?), freeze them in an airtight freezer container for up to 2 months. Say what? Heat on high in the microwave for 30 seconds interval until warm or place in an oven-safe dish plate and heat for 15 minutes or so on 375°F.

 

 

How to Make Crustless Vegetable and Sausage Quiche

 

Ingredients

 

  • Eggs
  • Heavy cream (milk or half and half works fine)
  • Butter
  • Yellow onion
  • shallots
  • Garlic
  • Sweet peppers ( Bell pepper works fine)
  • Smoked sausage (Bacon and Ham are also great substitutes)
  • Chopped kale (Baby spinach works fine)
  • Salt and pepper to taste
  • Shredded gruyere

 

Crustless Vegetable and Sausage Quiche

 

 

Preparation

 

  • Preheat oven to 375°F and grease the pie dish or any oven safe dishpan.
  • Melt butter in a skillet over medium heat, add onion and shallots, saute until softened about 3 minutes. Add the garlic and pepper and cook for 2 mins, add kale, stir to combine for a minute. Set aside to completely.

 

  • Crack eggs into a large bowl, add heavy cream then season with salt and pepper, whisk to combine. Gently add the cooled kale mixture and sausage into the egg mix. Using a wooden spoon or spatula, gently stir the mix to incorporate the ingredients. Adjust taste.

 

  • Carefully pour the mixture into the greased pie dish. Place in the oven and bake for 40 minutes or until set. Place a toothpick in the center, and if it comes out clean, the quiche is ready.

 

  • Allow cooling for about 10 minutes before cutting through. Serve with bread or salad.

Crustless Vegetable and Sausage Quiche

 

 

Top Tips

  1. You can use muffin tins or casserole dish to make this dish, make sure to grease the pan properly for easy release.
  2. If for some reason the quiche begins to brown at the top when it’s not yet cooked, cover the top with aluminum foil and bake at 5 minutes interval making sure to check before adding more time to avoid it from drying out.
  3. This dish is easy to prep ahead of time. Just combine all the ingredients mentioned above and transfer to an airtight freezer container or ziplock bag, making sure to release any air. Freeze for a month or so, and thaw completely in the refrigerator when you are ready to use. Pour the content into a baking dish and bake.

 

Are you looking for a French classic quiche or dessert to wow your guest or family this easter? Check out this caramelized creamy leek, onion and artichoke tart here or this pomegranate chocolate tart here.

 

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Peace & Love

Maureen

Crustless Vegetable and Sausage Quiche
Print Recipe
5 from 14 votes

Crustless Vegetable and Sausage Quiche

A combination of sweet peppers, shallots, onion, kale, sausage, gruyere, and creamy custard brings this appetizing budget friendly deep dish bake together in minutes. It’s the perfect way to add vegetables into a dish for picky eaters.
Prep Time15 mins
Cook Time46 mins
10 mins
Total Time51 mins
Course: Appetizer, Breakfast, Side Dish
Cuisine: French
Keyword: Crustless Vegetable and Sausage Quiche, Fritata
Servings: 6
Calories:
Author: Maureen Celestine

Ingredients

  • 8 large eggs
  • 1 ¼ Cups Heavy cream (milk or half and half works fine)
  • 2 Tablespoons Butter
  • 1 Small yellow onion, chopped
  • 1 small shallot, chopped
  • 2 garlic cloves, chopped
  • 8 Sweet peppers, chopped ( Bell pepper works fine)
  • 2 Smoked sausages, cubed (Bacon and Ham are also great substitutes)
  • 2 cups Chopped kale (Baby spinach works fine)
  • Salt and pepper to taste
  • ½ cup Shredded gruyere

Instructions

  • Preheat oven to 375°F and grease the pie dish or any oven safe dishpan.
  • Melt butter in a skillet over medium heat, add onion and shallots, saute until softened about 3 minutes. Add the garlic and pepper and cook for 2 mins, add kale, stir to combine for a minute. Set aside to completely.
  • Crack eggs into a large bowl, add heavy cream then season with salt and pepper, whisk to combine. Gently add the cooled kale mixture and sausage into the egg mix. Using a wooden spoon or spatula, gently stir the mix to incorporate the ingredients. Adjust taste.
  • Carefully pour the mixture into the greased pie dish. Place in the oven and bake for 40 minutes or until set. Place a toothpick in the center, and if it comes out clean, the quiche is ready.
  • Allow cooling for about 10 minutes before cutting through. Serve with bread or salad.

Notes

  1. You can use muffin tins or casserole dish to make this dish, make sure to grease the pan properly for easy release.
  2. If for some reason the quiche begins to brown at the top when it’s not yet cooked, cover the top with aluminum foil and bake at 5 minutes interval making sure to check before adding more time to avoid it from drying out.
  3. This dish is easy to prep ahead of time. Just combine all the ingredients mentioned above and transfer to an airtight freezer container or ziplock bag, making sure to release any air. Freeze for a month or so, and thaw completely in the refrigerator when you are ready to use. Pour the content into a baking dish and bake.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

 

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