Crustless Quiche with Sausage, Bacon and Ham is ideal for low-carb or gluten-free diets and simply because it’s easier than fussing with a crust!
If you’re old enough, you may recall the bestselling book from the early 1980’s entitled Real Men Don’t Eat Quiche by Bruce Feirstein which satirized stereotypes of masculinity. Thankfully this doesn’t apply to my very secure and manly hubby. He loves anything he can splash his homemade hot sauce on!
However, if you know a guy who feels his manhood could be questioned if he eats quiche, here’s a hearty meat-filled crustless quiche he won’t be embarrassed to enjoy!
One of the great things about quiche is that it’s perfect for any meal. It’s perfect for breakfast, brunch or lunch. For a great supper, just add a crisp green salad or a simple soup. Quiche can be made with almost anything you have on hand and it freezes and reheats beautifully.
It’s important to cook meat and vegetables before placing them in a quiche. Most vegetables have a fair amount of water in them and if not cooked first, that water will be released when baking which ends up at the bottom of the baking dish. If you’re making a quiche with a crust, it’s going to be soggy.
You’ll be able to whip up any quiche–crustless or otherwise–in any size baking dish by remembering a simple formula: Use 1 egg to every half-cup of liquid (such as half-and-half or milk) for the custard.
So, you looked at this recipe and thought….Aaagh the fat content! You can reduce the fat content by using turkey sausage and turkey bacon, use less cheese or 2% cheese, use two egg whites for every egg and use milk with a lower fat content.
I’m also a big believer in portion control! One piece of quiche good…. half the quiche not so good.
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
Crustless Quiche with Sausage, Bacon and Ham
Crustless Quiche with Sausage, Bacon and Ham is ideal for low-carb or gluten-free diets and simply because it’s easier than fussing with a crust!
Ingredients
- 1 tablespoon canola oil
- 1 small green bell pepper, chopped
- 1 bunch scallions, white and light green part only, chopped
- 2 cloves garlic, minced
- 3 links hot Italian sausage, casings removed
- 3 slices bacon, chopped
- 4 ounces ham, diced
- 2 cups shredded Cheddar, Monterey jack or Swiss cheese
- 1/2 cup grated Parmesan cheese
- Nonstick cooking spray
- 4 large eggs
- 2 cups half-and-half, whole or 2% milk
- salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees.
Heat oil in a skillet or saute pan over medium-high heat. Add green bell pepper and cook 3 to 5 minutes or until softened. Add scallion and garlic and cook 1 minute. Transfer to a bowl. Avoid adding any liquid released by the vegetables. Wipe out pan.
Keep heat at medium-high. Place Italian sausage in the skillet or saute pan and cook 5 to 7 minutes, breaking it up as you go, until crumbled, browned and cooked through. Drain on a paper towel-lined plate. Add to bowl with vegetables.
Keep heat at medium-high. Place bacon in skillet or saute pan and cook 3 to 4 minutes or until crisp. Drain on a paper towel-lined plate. Add to bowl with vegetables and sausage. Let cool to room temperature. Add ham and cheeses and stir to combine.
- Spray a 10-inch round baking dish with cooking spray.
- Transfer vegetable, meat and cheese mixture to prepared baking dish.
- Whisk together eggs and half-and-half or milk. Add salt and black pepper. Pour over vegetable, meat and cheese mixture.
- Bake 35 to 40 minutes or until set in the center and top is lightly browned.
Recipe Notes
TO REHEAT: Cut into wedges as desired. Heat at 350 degrees for 15 to 20 minutes or until heated through. Alternately, may be microwaved for 2 to 3 minutes or until heated through.
FREEZER-FRIENDLY: Cool thoroughly. Cut into wedges or sections as desired. Wrap in plastic wrap and place in a freezer-friendly container. Freeze up to three months.
Christie says
December 24, 2017 at 10:18 amHi There!
I’m making this for tomorrow’s Christmas breakfast. Is it possible to prepare it and wait until the morning to cook it? Or does it re heat well? I’m trying to do as much ahead as possible
Thank you!
Carol says
December 24, 2017 at 10:30 amHi, Christie, Either way! It can be assembled and baked later or it will reheat well. If reheating, I would cut into pieces as desired. Reheating the whole thing could cause it to dry out. Thanks for your question and have a wonderful Christmas!
Christie says
December 24, 2017 at 11:46 amThank you for the speedy reply on Christmas Eve. I think I will assemble and pop in the oven tomorrow, Merry Christmas!
Carol says
December 25, 2017 at 8:09 amNot a problem! I know what it’s like. Hope you enjoy and Merry Christmas!
Kendall says
January 17, 2017 at 8:08 amTried this last night and it did not disappoint! It was delicious! I have started the Keto/Low Carb way of eating. Any idea the nutritional break down of this? I’d love to know how many carbs, calories, fat, etc. for each serving. Thanks so much!
Carol says
January 17, 2017 at 7:08 pmHey, Kendall, Thanks so much for your question. Because I’m not a health, fitness or weight loss website, I don’t provide that type of information as it’s always an estimate anyway. The lower the fat content in the dairy, the higher the carbs. If you use heavy cream, the carbs are going to be low–if at all. When you start reducing the fat content, the carbohydrates go up. The meat, cheese and eggs don’t provide a lot, but it’s no secret, all of these ingredients are high in fat.
Eric says
June 12, 2016 at 12:31 pmHow many servings does this make ?
Carol says
June 12, 2016 at 2:21 pmHi, Eric, Thanks for pointing out that the number of servings was missing. I switched recipe plug-ins and that information didn’t carry over. I’m in the process of fixing ALL the recipes here–just haven’t gotten to that one yet. It makes 8 servings (like a regular pie would). Thanks again and please stay in touch!
Eric says
June 17, 2016 at 2:58 pmHi Carol. I just made the breakfast quiche that you posted. However I doubled the recipe and made it in a 9 x 13 cranberry glass pan lined with butter instead of spray. I also nixed the peppers, garlic and parm chese. the ssg I used was made from venison. Took about 40 minutes to cook but smells delicious!!! having it for breakfast tomorrow. will let you know how it came out!!
Eric
Eric says
June 17, 2016 at 3:00 pmSorry, 40 minutes longer than ur recipe !!
Carol says
June 17, 2016 at 5:55 pmHi, Eric, Thanks so much! Yes, if you double a recipe, you double the volume, so it’s going to take longer to cook.
Aliza B says
March 4, 2015 at 10:24 pmThis looks amazing! I like your suggestion for making it a bit healthier. I’m trying to reduce my cholesterol and would love to try this. The veggies are a great addition too.
Carol says
March 5, 2015 at 7:39 amThanks, Aliza! Hope you enjoy!
Valerie says
February 28, 2015 at 8:02 pmWe have eggs for dinner at least once a week… I can’t wait to make this! thanks!
Carol says
March 1, 2015 at 3:24 pmHope you enjoy!