Easter is here, and this easy crustless vegetable and sausage quiche makes a wonderful breakfast or brunch to bring family together.
A savory mix of sweet peppers, shallots, onion, kale, smoked sausage and gruyère folded into a creamy egg custard creates a budget-friendly, veggie-packed quiche in under an hour. It’s an excellent way to get vegetables into a meal for picky eaters and works any time of day.
Why make this quiche?
- This crustless quiche is simply an egg-and-cream custard filled with your choice of vegetables and a salty protein like sausage, ham or bacon. When balanced well it becomes a family favorite for breakfast, brunch or dinner.
- Without a crust it’s lower in carbohydrates, so it’s a good option for low-carb diets.
- It’s essentially a one-dish meal that’s easy to prepare and packed with vegetables.
This style of quiche has roots in classic French cooking, but there are countless variations. Choose the version that saves time and suits your taste — the results will be delicious. From start to finish this recipe takes less than 60 minutes.
Serve it as an appetizer, or cut into bite-sized pieces for a breakfast buffet alongside pancakes or bread. The recipe is flexible: omit or swap ingredients to suit dietary needs without losing great flavor.
Ingredients
Key ingredients for this healthy egg-based breakfast:
- Eggs: the base of the custard, high in protein and nutrients.
- Heavy cream: makes the filling creamy. For a lighter version use milk or half-and-half.
- Onion and shallot: shallots add delicate aroma; sweet onion is a good substitute.
- Sweet peppers: bell peppers work well; finely chop so they cook evenly.
- Smoked sausage: cubed. Bacon or ham are easy substitutes, or omit for a vegetarian quiche.
- Kale: nutrient-dense and adds color and texture. Baby spinach can be used instead.
- Cheese: gruyère offers a nutty, creamy flavor. Gouda, cheddar or fontina are excellent alternatives.
How to make crustless quiche
- Preheat the oven to 375°F and grease a pie dish or oven-safe baking dish.
- Melt butter in a skillet over medium heat. Sauté the onion and shallot until softened, about 3 minutes. Add garlic and peppers and cook 2 minutes more, then stir in the kale until wilted. Remove from heat and let cool slightly.
- Whisk eggs and heavy cream together in a large bowl and season with salt and pepper. Add the cooled vegetable mixture and the cubed sausage, folding gently to combine. Stir in the shredded gruyère.
- Pour the mixture into the prepared dish and bake for about 40 minutes, or until set. A toothpick inserted in the center should come out clean.
- Let the quiche rest about 10 minutes before slicing. Serve warm with bread or a simple salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze portions in a freezer-safe container for up to 2 months. Reheat in the microwave at 30-second intervals until warmed through, or place in an oven-safe dish and heat at 375°F for about 15 minutes.
Substitutions
Spinach: use fresh baby spinach instead of kale. If using frozen spinach, thaw and squeeze out excess water before adding.
Cheese: gouda, cheddar, fontina or gorgonzola are good alternatives to gruyère.
Cream: swap milk or half-and-half for heavy cream to reduce richness.
Egg alternatives: firm tofu can be used as a vegan substitute in savory bakes, though texture will differ.
Meat: make a classic quiche lorraine with bacon, or use ham or prosciutto. For a plant-based option try tempeh bacon or vegan sausage.
Top tips
- Use a muffin tin for individual servings or a casserole dish for a larger bake; grease well for easy removal.
- If the top browns before the center is set, tent with aluminum foil and continue baking in short intervals to avoid drying out.
- Prepare in advance by combining ingredients and freezing in an airtight container. Thaw in the refrigerator before baking.
With endless variations and easy prep, this crustless quiche is a simple way to enjoy a nutritious, flavorful meal. Try it with your favorite vegetables and proteins — it’s sure to become a favorite bite.
Are you following @worldlytreat on social media? Find behind-the-scenes clips and share your results by tagging #worldlytreat if you try this recipe.
Peace & Love
Maureen
Want more egg-cellent breakfast ideas?
- Creamy leek tart
- Breakfast-stuffed acorn squash
- Whole wheat chocolate poppyseed banana bread
- Crispy hash with fried eggs
📖 Recipe
Crustless Vegetable and Sausage Quiche
Ingredients
- 8 large eggs
- 1 ¼ Cups Heavy cream (milk or half-and-half works fine)
- 2 Tablespoons Butter
- 1 Small yellow onion, chopped
- 1 Small shallot, chopped
- 2 Garlic cloves, chopped
- 8 Sweet peppers, chopped (bell pepper works fine)
- 2 Smoked sausages, cubed (bacon or ham work as substitutes)
- 2 cups Chopped kale (baby spinach works fine)
- Salt and pepper to taste
- ½ cup Shredded gruyère
Instructions
-
Preheat oven to 375°F and grease the pie dish or any oven-safe baking dish.
-
Melt butter in a skillet over medium heat. Sauté onion and shallot until softened, about 3 minutes. Add garlic and peppers and cook 2 minutes, then stir in kale until wilted. Remove from heat and let cool slightly.
-
Whisk eggs and heavy cream in a large bowl and season with salt and pepper. Gently fold in the cooled vegetable mixture, sausage and shredded gruyère. Adjust seasoning to taste.
-
Pour the mixture into the prepared dish and bake for about 40 minutes, or until set and a toothpick comes out clean.
-
Allow to cool for about 10 minutes before slicing. Serve warm with bread or salad.
Notes
- Grease muffin tins or a casserole dish well for individual portions or easy release.
- If the top starts browning before the center is set, tent with foil and bake in short intervals to avoid drying out.
- To prep ahead, combine ingredients and freeze in an airtight container. Thaw fully in the refrigerator, then bake as directed.
Nutrition
|
Calories: 491.3kcal
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Carbohydrates: 14.06g
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Protein: 18.93g