Sausage Crustless Quiche: A Savory Slice of Comfort

My grandmother, bless her heart, wasn’t much of a baker. Cakes often emerged sunken, cookies were more like hockey pucks, but her savory dishes? Those were legendary. This sausage crustless quiche reminds me so much of her Sunday brunches. The aroma of smoky sausage mingled with creamy eggs always filled her cozy kitchen, creating a warmth that wrapped around you like a hug. Every bite is a little piece of those cherished memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12
• Yield: 1 quiche
• Dietary Type: Gluten-Free (if sausage is gluten-free)

Ingredients

• 13 ounces of Hillshire Farm Beef Smoked Sausage
• 8 eggs, lightly beaten
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup roasted red pepper, chopped

Equipment Needed

• Large bowl
• Whisk
• Knife
• Cutting board
• 13×9 inch baking dish
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350°F (175°C). This temperature ensures the quiche cooks evenly without browning too quickly.
2. Prepare the sausage: Cut the Hillshire Farm Beef Smoked Sausage into 1/2-inch cubes. Set aside. This size ensures the sausage is evenly distributed throughout the quiche.
3. Prepare the egg mixture: In a large bowl, place the eggs, heavy whipping cream, dry mustard, salt, and black pepper. Whisk thoroughly until the mixture is smooth and well combined. The dry mustard adds a subtle tang that complements the richness of the cream and sausage.
4. Combine the ingredients: Stir the cubed sausage, 1 cup of the shredded cheddar cheese, and the chopped roasted red pepper into the egg mixture. Ensure everything is evenly distributed.
5. Pour into the baking dish: Grease a 13×9-inch baking dish. Pour the sausage and egg mixture into the prepared dish. Greasing the dish prevents the quiche from sticking and ensures easy removal after baking.
6. Bake the quiche: Bake in the preheated oven for 40-45 minutes, or until the eggs are set. To test for doneness, gently jiggle the baking dish; the center of the quiche should be mostly firm, with only a slight wobble. An instant-read thermometer inserted into the center should read 160°F (71°C).
7. Add the final touch of cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the quiche.
8. Let it rest: Remove the quiche from the oven and let it stand for 5 minutes before serving. This allows the quiche to set further and makes it easier to slice.

Expert Tips & Tricks

• Cheese variations: Feel free to experiment with different cheeses. Gruyere, Monterey Jack, or even a sharp provolone would be excellent substitutes for cheddar.
• Vegetable additions: Incorporate other vegetables like sautéed onions, mushrooms, spinach, or bell peppers for added flavor and nutrients. Just be sure to pre-cook them to remove excess moisture.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a little heat.
• Make-ahead tip: The quiche can be assembled ahead of time and stored in the refrigerator, covered, for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
• Preventing a soggy bottom: Although this is a crustless quiche, ensuring the vegetables are well-drained before adding them will prevent a soggy texture.
• Doneness check: If the top of the quiche is browning too quickly, loosely tent it with aluminum foil during the last 15-20 minutes of baking.

Serving & Storage Suggestions

Serve the sausage crustless quiche warm or at room temperature. It’s delicious on its own or alongside a fresh green salad. You can also pair it with a side of fruit for a complete brunch or lunch.

Storage:

• Refrigerator: Leftover quiche can be stored in the refrigerator for up to 3-4 days. Wrap it tightly in plastic wrap or store it in an airtight container.
• Freezer: For longer storage, freeze the quiche in individual slices or as a whole. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months.
• Reheating: To reheat, bake the quiche in a preheated oven at 350°F (175°C) until heated through. You can also microwave individual slices for a quick and easy meal. Reheating from frozen will require a longer baking time.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	16%
Total Fat	28g	43%
Saturated Fat	14g	70%
Cholesterol	200mg	67%
Sodium	545mg	23%
Total Carbohydrate	2g	1%
Dietary Fiber	0g	0%
Sugars	1g	2%
Protein	12g	24%

Variations & Substitutions

• Dairy-free option: Substitute the heavy whipping cream with full-fat coconut milk or cashew cream for a dairy-free alternative.
• Vegetarian option: Omit the sausage and add more vegetables, such as spinach, mushrooms, or zucchini.
• Spicy version: Use a spicy sausage, like chorizo, or add a pinch of red pepper flakes to the egg mixture.
• Lower fat: Use milk instead of heavy cream, but be aware the texture will be less rich. You can also use a lower-fat cheese.
• Different proteins: Substitute the sausage with diced ham, bacon, or cooked chicken.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sausage?
A: Absolutely! Feel free to experiment with different sausages like Italian sausage, chorizo, or even chicken sausage. Adjust the seasoning accordingly.

Q: Can I add more vegetables?
A: Yes, you can add more vegetables, but be sure to pre-cook them to remove excess moisture. Too much moisture can make the quiche soggy.

Q: How do I prevent the quiche from sticking to the dish?
A: Make sure to grease the baking dish thoroughly with butter, cooking spray, or oil before pouring in the egg mixture.

Q: Can I make this quiche ahead of time?
A: Yes, you can assemble the quiche ahead of time and store it in the refrigerator, covered, for up to 24 hours before baking. You may need to add a few minutes to the baking time if baking from cold.

Q: How do I know when the quiche is done?
A: The quiche is done when the center is mostly firm, with only a slight wobble. An instant-read thermometer inserted into the center should read 160°F (71°C).

Final Thoughts

This Sausage Crustless Quiche is more than just a recipe; it’s a versatile canvas for your culinary creativity. Whether you’re serving it at a weekend brunch, packing it for a picnic, or simply enjoying a comforting meal at home, this dish is sure to impress. Don’t be afraid to experiment with different flavors and ingredients to make it your own. I hope this recipe brings as much joy to your table as it does to mine. I encourage you to give it a try and share your feedback – I’d love to hear about your culinary adventures! And, if you’re looking for the perfect pairing, try serving it with a crisp green salad and a refreshing glass of iced tea.