Crustless Quiche with Sausage Bacon and Ham
Crustless Quiche with Sausage, Bacon, and Ham is ideal for low-carb, keto, or gluten-free diets. Best of all, going crustless cuts down on carbs and simplifies the cooking process—no need to fuss with making a crust! It's a deliciously savory option that's perfect for breakfast, brunch, or even dinner and pairs wonderfully with a fresh salad or roasted veggies.
Servings: 8
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 cheese Monterey jack or Swiss cheese
- 1/2 cup freshly grated Parmesan cheese
- 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 the pan with a paper towel.
- 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 a 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.
Notes
May also be baked in an 8 x 8-inch square baking pan.
SUBSTITUTIONS:
- To reduce the fat content:
- Use turkey sausage and turkey bacon.
- Use less cheese or 2% cheese.
- Use 2 egg whites for every egg, and use milk with a lower fat content.
- Cook the fillings first. Sauté meats and vegetables before adding them to the quiche. Vegetables release water as they bake, which can leave you with a watery filling and a soggy crust.
- Use 1 egg for every ½ cup of liquid (milk or half-and-half) to make a perfectly set quiche in any size dish.
- Bake as directed, cool, and cut into portions as desired. Place in an airtight container and freeze for 1-2 months.
- Thaw in the refrigerator. Reheat in a 350-degree oven until heated through.
- Cut into wedges as desired. Reheat in a 350-degree oven until heated through.
Nutrition
Serving: 1 | Calories: 455kcal | Carbohydrates: 5g | Protein: 23g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 813mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 10mg | Calcium: 368mg | Iron: 1mg