Crustless Quiche


I know I’ve been posting a lot of recipes lately that include pork. Recently I’ve shared Brown Sugar and Garlic Pork Chops, Easy Cheesy Baked Hash Browns and Sausage, and Sausage Rice and Bean Soup. But, as I mentioned before, we recently had a pig butchered and I am stocked up on pork now! So, there’s the reason, and please excuse the redundancy! (I hope you like pork!!)

This quiche was delicious! Yum Yum! I have found that I personally like quiche just as much, if not better, by omitting the traditional crust on the bottom. And that always makes preparation quicker and the whole dish a little healthier.

A very thick quiche that is stuffed full of sausage, zucchini, onions, garlic, mushrooms, peppers, and cheese is what this one is all about. The finished product is buttery, moist, and bursting with wonderful, savory flavors. It puffs up beautifully in the oven and boasts a great, golden brown top.

This was another of our “breakfast-for-dinner” meals. But, quiche hold heat in so well, it would also be perfect to take to a brunch or to a family as a gift.


  • 1 lb. ground sausage (I use mild breakfast- try to find some good sausage that does not include MSG and other undesirable preservatives, or use plain ground pork and season it yourself)
  • 1/3 cup water
  • 1/4 cup butter
  • 1 onion
  • 2 cloves garlic
  • 1 pepper
  • 1 zucchini
  • half – 1 whole package white mushrooms
  • 8 eggs
  • 1 cup milk
  • 1/2 cup cream
  • 2 c. freshly grated colby-jack cheese
  • 1 tsp. pepper
  • 1 tsp. kosher salt

P1030006Add the sausage and water to a frying pan, and brown until no longer pink.

Drain and set aside.

Chop up the onion and set aside. Chop up the garlic, pepper, zucchini, and mushrooms- set aside.


In the same pan, melt butter and saute onions for several minutes on medium heat


Add the chopped up vegetables. Cover and allow to cook for several minutes, until tender. Remove from heat.

In a bowl, whisk the eggs with the milk and cream.

Add the cheese and veggies, salt and pepper, and stir the mixture up.

Pour all of this into a greased 8in. square baking dish. Bake at 400 for 1 hour. (after about 45 minutes, cover loosely with foil to keep the quiche from getting too brown) If the quiche is still ‘jiggly’ after the hour, you may need to add another few minutes, until the center does not jiggle loosely.
Allow to set for about 10 minutes before serving.




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One thought on “Crustless Quiche

  1. Donna Ferguson April 11, 2018 at 5:07 am Reply

    I love and enjoy the recipes here and would love more would like to see fish and vegetarian dishes thank youn

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