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Back in the ’80s, there was a best-selling tongue-in-cheek book called Real Men Don’t Eat Quiche. It was a satirical look at masculine stereotypes. The phrase soon became the anthem for macho men everywhere and fodder for a lot of jokes. Unfortunately for foodies, quiche, which had gained popularity in the ’70s, saw its consumption plummet due to the book’s notoriety. Nearly 40 years later, when you mention quiche, there will be someone in the room who makes the reference.
There is nothing feminine about quiche. It’s pretty much eggs and bacon (or sausage) in a pie shell. The ingredients of the filling (eggs, cream, meat), while not low calorie, are low in carbohydrates. However, the pie shell was cause for concern among carb counters until it was discovered that the pie crust wasn’t really needed. Quiche can easily be made so that the egg filling forms a golden bottom and perfectly holds together. This revision earned new popularity among those with low-carb lifestyles. I first learned about crustless quiche back in my Atkins diet days. Fast-forward a few years, and no-crust quiche is still one of my favorite dishes, and, to its credit, it’s also keto-friendly.
There’s so much to appreciate about this delicious quiche. Along with being low-carb, it’s packed with super veggies, including spinach and tomatoes, adding vivid color to creamy egg filling. Bursting with flavor, it looks as tastes as it looks! It’s suitable for breakfast, lunch or dinner. There are no rules with quiche! Although quiche is traditionally made with bacon, I prefer using ground sausage. Sausage is more filling and offers more flavor. This recipe is super flexible. Bacon, shrimp, steak can all be substituted for the ground sausage. Most veggies will work in the recipe. If you don’t like spinach, mushrooms, onions, or tomatoes, swap ’em out with what you have in the fridge. This includes, but is not limited to, zucchini, yellow squash, snow peas, bell peppers, or asparagus.
No-crust quiche is quick and easy to make. As always, prep the veggies and measure out the other ingredients. Prepare pie dish with non-stick spray.
In a large skillet or frying pan, brown the sausage, onions, and mushrooms. Add the tomatoes and spinach to warm and wilt.
In a large bowl, whisk eggs until well combined. Mix in cream, cheese, and seasonings.
Add spinach mixture and stir to blend. Pour into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Easy Veggie & Sausage No-Crust QuicheCourse: Brunch, DinnerCuisine: American, FrenchDifficulty: Easy
This easy no-crust sausage quiche is packed with nutritious and flavorful veggies. Fiber-rich, low-carb, and keto-friendly, this colorful egg dish is ideal for a relaxing weekend brunch with friends and quick enough for a busy weeknight dinner!
6 to 8 ounces fresh baby spinach
1 cup coarsely chopped mushrooms
1 cup grape tomatoes, sliced in half
1/2 1b ground sausage
1/2 cup chopped onion
1 cup heavy cream
1 cup shredded cheese (any type will do)
1/4 tsp salt
4 large eggs
1/8 tsp nutmeg
1/4 tsp black pepper
- Preheat oven to 350°F. Lightly grease a 9-inch pie pan. Prep veggies (chop mushrooms and onions, halve tomatoes if necessary wash and trim spinach)
- Heat large skillet over medium-high heat. Add onions and ground pork. Cook, stirring occasionally until onions are soft and sausage is evenly brown. Stir in spinach and tomatoes and continue cooking until spinach is wilted. Remove from heat.
- In a large bowl, whisk eggs until well combined. Mix in cream, cheese, ¼ teaspoon salt, 1/8 teaspoon nutmeg, and ¼ teaspoon pepper. Add spinach mixture and stir to blend. Pour into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
- Veggies: If desired, mushrooms and/or tomatoes can be omitted or replaced with your choice of veggies (zucchini, yellow squash, bell peppers, asparagus)
- Fresh Mushrooms: substitute a 4oz can of mushroom stems & pieces (drained)
- Grape tomatoes: substitute cherry or chopped plum tomato, 10 oz can of diced tomatoes, drained, or sundried tomatoes
- Ground sausage: substitute cooked bacon (crumbled), cubed ham, or diced cooked chicken
- Fresh spinach: substitute 6 1/2 oz Frozen Chopped Spinach (thawed and excess moisture squeezed out)
- Heavy cream: substitute 1/4 cup of melted butter combined with 3/4 cup of milk and mix thoroughly for 1 cup of heavy cream.