If you have been reading my blog for awhile you know I like variety. I get tired of making the same recipes over and over. Quiche is no exception to that. I have at least four different ones that I make. I already have a pepperoni quiche, a salmon quiche, and a bacon spinach quiche on this site. Yes, I love quiches.
One reason that we like quiche is because it can be served for breakfast, lunch, or dinner. It is also very versatile. You can add whatever vegetables or meat that you want. You can change the cheeses around and use different ones each time. Changing these things around helps give you variety.
Most quiches have crust. However, two of my children do not like crust. They don’t like it on anything. They will leave the crust on the plate when they eat a piece of pie. I love the crust and can’t figure out why they don’t like it, but they don’t. This quiche though is crustless which they love. No crust to leave behind.
Crustless quiches also work well for gluten free cooking.
Another thing I like about this recipe is that it makes two large quiches. We can get several meals out of this. We use if for two or more breakfasts or a dinner and a breakfast.
This quiche is a little different because it does not have milk in it. It has cottage cheese. This gives it a little different texture than a regular quiche, but we like it. I know many of you may not like cottage cheese, but you really can’t tell that is what is in this. It just helps give it a nice thick consistency.
This recipe is adapted from an old Taste Of Home Recipe. I have adapted it quite a bit, but the basics are the same.
Crustless Sausage Quiche
- 1 pound bulk mild pork sausage
- 12 eggs
- 2 cups (16 ounces) cottage cheese
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese or cheddar cheese
- 1/2 cup all-purpose flour ( I now use either a gf flour blend or 1/4 cup cornstarch instead)
- 1/2 cup butter, melted
- 1 teaspoon baking powder
- Optional Ingredients
- 2 cups sliced fresh mushrooms
- 3/4 cup finely chopped onion
- 1 can (4 ounces) chopped green chilies, drained
In a large skillet over medium heat, cook sausage until no longer pink then drain. In a large bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in sausage and any optional ingredients that you want. Transfer to two greased 9-in. round baking dishes, or something basically the same size (dishes will be full). Bake at 375° for 33-38 minutes or until a knife inserted near the center comes out clean.
For more frugal ideas see Frugal Fridays.