Crustless Quiche with Vegetables and Sausage

Ingredients

• 227 g (½ lb)breakfast sausage or hot sausage
• 1 small onion (about 120 ml / ½ cup when sliced)onion, sliced into very thin strips
• 8 mushrooms (about 480 ml / 2 cups when sliced)crimini or button mushrooms, sliced very thinly
• 6 Brussels sprouts (about 240 ml / 1 cup when sliced)Brussels sprouts, sliced as thinly as possible
• 2.5 ml (½ teaspoon)granulated garlic or garlic powder
• 10eggs
• 60 ml (¼ cup)cream, half-and-half or milk
• 5 ml (1 teaspoon), dividedkosher salt
• 2.5 ml (½ teaspoon), dividedfreshly ground black pepper
• About 110 g (1 cup)shredded cheddar or Mexican-blend cheese

Instructions

1. 1

   Cook the sausage

   Preheat the oven to 200°C (400°F). In a large frying pan over medium-high heat, cook and crumble the sausage. Transfer it to a plate lined with kitchen paper, then drain off all but about 5 ml (1 teaspoon) of the fat. Add the onion to the hot pan and toss to coat. Cook, stirring only a few times, until tender and lightly browned, about 5 minutes.

2. 2

   Brown the vegetables

   Add the mushrooms and Brussels sprouts. Sprinkle over the garlic and cook, stirring only a few times, until the mushrooms are a little browned and the sprouts are bright green and tender. Season with 2.5 ml (½ teaspoon) salt and 1.25 ml (¼ teaspoon) pepper, then toss. Take the pan off the heat.

3. 3

   Mix and bake

   Whisk the eggs with the cream, remaining salt and remaining pepper. Stir in the cooked vegetables and sausage, then mix in the cheese. Pour into a 23–25 cm (9–10-inch) tart tin or a greased pie dish. Bake for 18–20 minutes, until the eggs are set and the top is lightly browned. Cut into wedges and serve warm.

What is a crustless quiche?

Quiche is a savoury egg custard associated with French cooking, traditionally baked in pastry. This version skips the crust and brings together sausage, cheese and vegetables in a simple oven-baked dish.

The sausage adds savoury richness, while thinly sliced mushrooms and Brussels sprouts cook quickly and distribute easily through the egg mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 23g protein, 5g carbs, 31g fat.

The eggs, sausage and cheese provide most of the protein and fat, while the vegetables contribute a smaller amount of carbohydrate and fibre. Pair a wedge with salad or extra vegetables for a more balanced plate.

Choose and prepare the vegetables

Thin slices: Cut the onion, mushrooms and Brussels sprouts finely so they soften in the brief frying time and sit evenly in each wedge.

Sausage fat: Leaving about a teaspoon in the pan helps the onion and vegetables cook and pick up flavour. Drain away the rest so the quiche is not unnecessarily greasy.

Build flavour in the pan

Brown the sausage first, then give the onion about 5 minutes to turn tender and lightly golden. The recipe uses the same pan for the vegetables, so they cook in the remaining sausage fat.

Add the garlic with the mushrooms and sprouts. A few stirs allow the mushrooms to brown rather than steam, while the sprouts should become bright green and tender.

Get the egg mixture right

Whisking the eggs with the dairy and seasonings before adding the cooked filling helps spread the salt and pepper throughout. Cream gives a richer result, but half-and-half or milk can also be used.

Stir in the cheese after combining the eggs with the sausage and vegetables, then pour the mixture into a greased pie dish or tart tin.

Check when it is done

Bake at 200°C (400°F) for 18–20 minutes, until the eggs have set and the top is lightly browned. Check near the end of the stated time, as tins and ovens can vary.

Let the quiche settle briefly before cutting so the wedges are easier to lift. Serve it warm.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the rich eggs, sausage and cheese. For a more substantial brunch, serve with toast or roasted potatoes.

The quiche is also easy to divide into wedges for a shared table; add a vegetable side if you want more produce alongside each portion.

Recipe notes & tips

• Slice the Brussels sprouts as thinly as possible so they soften quickly.
• Drain the sausage well, leaving only about a teaspoon of fat in the pan.
• Avoid stirring the vegetables constantly; a few pauses help the mushrooms brown.
• Grease the pie dish or tart tin well to make serving easier.
• Check the quiche at 18 minutes and bake for up to 20 minutes if the centre is not set.

Variations

• Choose hot sausage: Use it in place of breakfast sausage for a spicier quiche.
• Swap the cheese: Use cheddar or a Mexican-style shredded blend, as preferred.
• Use another dairy: Replace the cream with half-and-half or milk.
• Add herbs: Stir chopped fresh herbs into the egg mixture for a fragrant variation.
• Change the vegetables: Replace the Brussels sprouts with another thinly sliced vegetable that can be cooked until tender in the pan.

Common mistakes to avoid

• Slicing the vegetables too thickly: They may not soften in time; cut them into very thin pieces.
• Leaving too much sausage fat: The filling can become greasy; drain all but about a teaspoon.
• Stirring constantly: The mushrooms are more likely to steam; let them sit briefly between stirs.
• Skipping the dish grease: The eggs may stick; grease the pie dish or tart tin before filling.
• Overbaking: The eggs can become firm and dry; check for a set centre from 18 minutes.

How to store

Cool the quiche, then portion it into freezer-safe bags or resealable containers. Refrigerate portions and use within 3–4 days, or freeze for up to 2 months for best quality. Reheat from thawed in the microwave, or reheat frozen portions in the microwave until hot throughout.

Frequently asked questions