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!
From A Chef's Kitchen
Serves 8
20 minPrep Time
40 minCook Time
1 hrTotal Time
Save RecipeINGREDIENTS
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
Non-stick cooking spray
4 large eggs
2 cups half-and-half, whole or 2% milk
salt and freshly ground black pepper
INSTRUCTIONS
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.
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