Sausage and Mushroom Crustless Quiche March 18
Crustless Quiche is one of my favorite easy dinner dishes to make. Quiche doesn’t sound like it would be a quick-fix dish at any time, but this quiche doesn’t use a traditional pastry crust, which really cuts down on the prep time. Instead, the quiche filling includes some all purpose flour and baking powder, in addition to eggs, milk and other standard quiche ingredients. In the oven, the filling separates into a very thin crust layer and a tender egg/custard layer. The crust provides just enough stability to make the quiche easy to slice and give the dish some texture, but it doesn’t add any of the extra fat or calories that the traditional pastry crust has.
From start to finish, it takes very little time to throw this recipe together and, like most quiches, you can use just about any kind of vegetables or cheese that you like. It’s very easy to make these vegetarian, but I used a combination of sausage and mushrooms in this quiche. The sausage, mushrooms and any other vegetables need to be cooked beforehand on the stove, since the oven cooking time is relatively short.
I used Chicken Chipotle sausage (I get them at Trader Joe’s) in my batch, but you can use any type of sausage that you like. Since the chipotle adds a lot of spice - and I tend to like spicy sausages in general - I kept the additional peppery spices to a minimum in the recipe. If your sausages are mild, add in some more pepper, or even some red pepper flakes to jazz things up a bit.
Sausage and Mushroom Crustless Quiche
1/2 medium onion, diced (1/2 cup)
6-oz cremini mushrooms (1 cup)
approx 1 - 1 1/2 cups diced sausage, cooked
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/4 cup grated Parmesan cheese
Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a 9-inch pie plate)
In a medium frying pan, cook onion and mushrooms with a bit of vegetable oil (or cooking spray) over medium-high heat until onions are translucent and tender, and mushrooms are browned. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in mushroom mixture and diced, cooked sausages.
Pour quiche base into prepared pan. Top with Parmesan cheese.
Bake for 25 minutes (30-35 minutes in a pie plate), or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.
Serves 4.
salt and pepper, to taste
Bridget Mar 18
What a great idea! Can’t wait to try it!
Marguerite Mar 18
Yum… that would be a big hit at my house!
Elyse Mar 18
Mmm, crustless quiche sounds totally delicious–and easy! I love Trader Joe’s chicken sausage varieties. Man, I could make this for dinner tonight! I’m so glad I read this post right when I did!
Jen Mar 18
My mom made Quiche often when I was a kid, and although I adored the filling, I usually abandoned the crust. Maybe I can slip this recipe into her repertoire!
Sarena Mar 19
I love crustless quiches! They are actually my favorite dinner meal! This one looks great!
Phoo-D Mar 19
This looks terrific. I think I will make a variation on this for dinner tonight. Thanks for the recipe! Yum.
noble pig Mar 19
I love the “crustless” idea. I swear any type of pie crust smells my fear and then acts badly towards me. This is the perfect recipe for me.
LinC Mar 20
I made this last night, and it was fabulous. I used 1/2 cup of egg substitute for the egg whites, and I didn’t have any sausage so I used pre-cooked, crumbled bacon (about 1 slice). My hubby raved about how great it tasted. The quiche puffed up beautifully in the oven and turned golden brown. No sticking problems getting it out of the pan because I had Pam-ed the ceramic pie plate. Thanks for this great recipe!
Lydia (The Perfect Pantry) Mar 20
Crustless quiche was one of the first dishes I learned to make, back when I was in college. I made a zucchini and mushroom crustless quiche at least once a week, and it’s still one of my favorite dishes.
Chris Mar 22
I love crustless quiche….. thanks for the recipe
Phoo-D Mar 27
Nicole - I wanted to report back and let you know that the crustless quiche was delicious! I modified it a little bit to use up a few veggies out of my fridge, but the recipe was simple and a big hit. I will definitely be making this again. Thanks!
Donna Apr 1
I make one very similar, but with broccoli, mushrooms and onions. It’s a Weight Watcher’s recipe & everybody always likes it.
Anne of Green Gables DVD Jun 11
Looks delicious, can’t wait to give this a shot!