Crustless Quiche Recipe (Spinach, Sausage, and Sun-Dried Tomatoes)
This Crustless Quiche is a flavor-packed delight! Enjoy a hearty mix of sausage, spinach, and sun-dried tomatoes in this easy-to-make dish.
Servings: 6 servings
Ingredients
- 8 ounce ground sausage Choose your favorite type, whether it’s spicy, mild, or herbed.
- 1 teaspoon olive oil For sautéing the onions and enhancing the flavor.
- 2 medium red onions diced
- 10 ounce frozen chopped spinach thawed and well-drained
- 6 large eggs providing structure and richness
- 2 cups shredded mozzarella cheese for gooey goodness
- 1/4 teaspoon salt to enhance flavors
- 1/4 teaspoon ground black pepper for a little kick
- 1/2 cup sun-dried tomatoes chopped
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the ground sausage and cook until browned, breaking it into small pieces as it cooks, about 5-7 minutes. Once browned, add the diced red onions and sauté until translucent and slightly caramelized, about 3-4 minutes.
- While the sausage and onions are cooking, thaw the frozen chopped spinach and squeeze out any excess moisture. Set aside.
- In a large mixing bowl, crack the eggs and whisk until fully blended. Stir in the salt and ground black pepper.
- To the bowl with the whisked eggs, add the sautéed sausage and onions, drained spinach, shredded mozzarella cheese, and chopped sun-dried tomatoes. Mix gently until evenly combined.
- Preheat your oven to 375°F (190°C). Pour the mixture into a 9-inch pie dish or baking dish, spreading it evenly. Bake for 30-35 minutes, or until set and the top is slightly golden.
- Once baked, let the quiche cool for about 10 minutes before slicing. Serve warm or at room temperature.
Equipment
- Large skillet
- Mixing bowl
- 9-inch pie dish or baking dish
- Whisk
- Spatula
Notes
- Feel free to use turkey sausage or a plant-based alternative for different flavors.
- Add bell peppers, mushrooms, or zucchini for more veggies.
- Experiment with different cheeses like feta or cheddar for a new twist.
