Happy Sunday Funday! I am super excited to share some new awesome recipes with you all. Stay tuned for more!!!
I’ve been trying to eat food lower in carbs. So, I made this crustless quiche. I’m not a huge fan of eggs. I can only eat them every so often. The problem is eggs are a great food while doing the Keto/low carb diet. I need to change the texture and try and mask the flavor as much as possible to really enjoy an egg dish. Quiches and egg stratas are a great way to accomplish that.
That is where this recipe comes in. The star of this dish is definitely the sausage and cheddar cheese. I mean c’mon who doesn’t like sausage and cheese?
This quiche is definitely low in carbs because there is no crust. If you aren’t watching your carb intake or want to use a crust, feel free to do so. I’m sure it would just make this dish even better. If you want to spare some carbs, don’t worry this quiche is delicious without any crust at all.
This quiche is wonderful left over. Dare I even say better the next day! The flavors seem to intensify really well by the next day and makes this a great left over dish. It’s perfect to prep for breakfasts through the week. If you want to double this recipe, just make it in a larger baking dish and cut into squares to serve vs pie slices.
I hope you give it a try!
Crustless Sausage & Cheddar Quiche
8 oz cooked breakfast sausage
1 medium onion, diced
1 ½ cup shredded cheddar cheese
1 ½ cup heavy whipping cream
6 large eggs
2 t salt
2 t pepper
1 t garlic powder
1 t onion powder
In a medium sauté pan over medium heat cook the sausage and break up into small pieces. Cook until cooked through. Remove from heat and drain on paper towel to remove excess grease. Add diced onion to the sauté pan and cook on high heat mixing every so often until onion has softened.
Preheat oven to 350°. Grease an 8 inch pie pan with cooking spray. Spread the onion and sausage evenly on the bottom of the pie pan. In a medium bowl whisk together eggs and add the heavy whipping cream, whisk until fully incorporated. Fold in the cheddar cheese.
Pour egg mixture into the pie pan. Bake in the oven for 35-40 minutes. Insert a knife into the center of the quiche to make sure it comes out clean. The quiche shouldn’t be jiggly in the middle. If it is put back in for another 5-7 minutes. Let the quiche set 10-15 minutes before cutting to serve.
Chef Notes: To make sure the quiche doesn’t go over and make a mess bake it on a cookie sheet to catch any leaks of the egg mixture. Your oven will thank you.