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Sausage and Mushroom Crustless Quiche

Sausage and Mushroom Crustless Quiche

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

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  • Bridget
    March 18, 2009

    What a great idea! Can’t wait to try it!

  • Marguerite
    March 18, 2009

    Yum… that would be a big hit at my house!

  • Elyse
    March 18, 2009

    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
    March 18, 2009

    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
    March 19, 2009

    I love crustless quiches! They are actually my favorite dinner meal! This one looks great!

  • Phoo-D
    March 19, 2009

    This looks terrific. I think I will make a variation on this for dinner tonight. Thanks for the recipe! Yum.

  • noble pig
    March 19, 2009

    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
    March 20, 2009

    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!

  • 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
    March 22, 2009

    I love crustless quiche….. thanks for the recipe

  • Phoo-D
    March 27, 2009

    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
    April 1, 2009

    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
    June 11, 2009

    Looks delicious, can’t wait to give this a shot!

  • Fiona
    December 28, 2009

    I made this today using bacon as the meat and omitting the cayenne pepper; it was still very delicious & easy to make! 🙂 Thanks for the recipe!

  • Maria P.
    December 26, 2010

    Not only was this simple…but absolutely delicious! Included it in our Christmas day brunch and got raves about it!!

  • Desiree
    January 31, 2011

    Looks great, having family coming over so I can’t wait to try it out!

  • Marcie
    February 21, 2012

    Got your recipe from Pinterest and tried it out tonight…LOVE IT! I added green bell peppers and garlic, and it was really delicious. Thank you!

  • Chrissa
    May 15, 2012

    This is one of my baby/wedding shower “go to” recipes 🙂 I use chicken, and then add a tiny bit of sherry to the mushrooms while they are cooking. The guests always think my cooking skills are more extensive than they actually are 😉

  • Lisa
    July 26, 2015

    Thank you so much for sharing this awesome recipe! I made it for my church Sunday school class. They loved it! I used 10 eggs a heaping cup of flour and turkey sausage. Everything else was the same! They ALL ate it without complaint! That is a miracle!

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