crustless quiche

Before I left work yesterday, I was talking to my friend and now co-worker Lindsey about a thought I had earlier that day as I was heating up my lunch (crockpot chili verde).

If I were stuck on a deserted island and could only eat one food group for the rest of my life, what would it be? Without hesitation, I chose meat. There’s just something about it that makes me crave it, especially red meat.

When I asked Lindsey what food group she’d choose, she thought for a minute, and finally opted for dairy. She asked if eggs counted as dairy, and I told her that was up for debate.

Personally, I count eggs as a meat, so maybe that’s what inspired last night’s dinner. When I got home, I opened the fridge to find a container full of chopped bell peppers and onions and some smoked sausage.

As my mind started reeling as to what to make for dinner, I kept coming back to an old classic: Crustless Quiche.

The great thing about quiche is it’s really hard to mess up.

Crustless Quiche

Ingredients

  • 2 smoked sausage links
  • green bell pepper
  • red bell pepper
  • onion
  • 5 eggs
  • 1.5 cups milk
  • 1/8 tsp salt
  • a few grinds of black pepper
  • 1/8 tsp nutmeg
  • 2 handfuls of spinach
  • 1 cup halved grape tomatoes
  • 1 cup shredded cheese

1.  Halve your sausage links lengthwise then cut every 1/3 inch and place in sauté pan.

2. Chop your bell peppers and onion. Since I discovered mine chopped, I simply added two cups of it to the sauté pan.

3. Sauté on medium high heat for 5 to 7 minutes, until onions are transparent.

4. Preheat oven to 375 degrees.

5. In the meantime, whisk eggs, milk, salt, pepper and nutmeg in medium mixing bowl.

5. Locate two pie dishes and grease. I only have one, so I opted for a round casserole dish as an alternate.

6. Evenly distribute egg mixture between dishes.

7. Layer with spinach.

8. Divide sautéed sausage mixture between dishes.

9. Split halved grape tomatoes and cheese between dishes.

10. Bake at 375 for 25 to 30 minutes.

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