Crustless Quiche With Spinach Sausage And Sundried Tomatoes Recipes

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

SAUSAGE AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat oven to 375 degrees F.
• In a skillet over medium high heat brown the ground breakfast sausage until it is almost cooked through. Drain excess grease and return to the skillet.
• Add cream cheese and stir together with sausage cooking until the sausage finishes cooking and the cream cheese is fully melted.
• Place baby spinach in a microwave-safe bowl and add 2 tablespoons of water. Microwave for 2-3 minutes until spinach is lightly steamed and tender.
• In a bowl add eggs and 1 cup of heavy cream. Whisk together.
• Spoon the sausage cream cheese mixture into a greased 11x7 inch casserole dish.
• Add spinach on top of the sausage and sprinkle the shredded cheddar cheese over everything.
• Pour the egg mixture over the sausage and spinach and use a spoon to move things around just a big to let the eggs get down into the mixture.
• Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn't shake in the center.
• Remove and let cool for about 5 minutes before cutting and serving.

CRUSTLESS SAUSAGE AND SPINACH QUICHE

Steps:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Cook the sausage in a large skillet over medium heat, breaking up until cooked, about 5 minutes.
• Add the spinach and reduce heat to low, cook until wilted stirring occasionally, about 7 minutes. Drain spinach well.
• Evenly spread the spinach sausage mixture in the prepared dish and top it evenly with the grated havarti and parmesan cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
• Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.

CRUSTLESS QUICHE WITH SPINACH, SAUSAGE, AND SUNDRIED TOMATOES

Steps:

• Preheat oven to 350 degrees (F). Lightly grease a 9" pie plate or quiche pan; set aside. In a medium-sized skillet over medium heat, brown sausage until no longer pink. Using a slotted spoon transfer the sausage to a bowl and set aside. In the same skillet add the olive oil (keep the sausage grease in there - it adds flavor!) and onions and saute until tender, about 8 to 10 minutes.
• Add in the spinach and cook until all of the excess moisture is evaporated, about 5 minutes. Remove pan from heat and set aside. In a large bowl vigorously beat the eggs for 1 to 2 minutes. Add in the cheese and beat well to combine. Stir in the spinach mixture, sausage, salt, pepper, and sundried tomatoes, mix well to combine. Spread evenly into prepared pie plate or quiche dish. Bake for 40 minutes, or until a knife inserted in center comes out clean. Slice and serve at once!

SAUSAGE AND SUN-DRIED TOMATO QUICHE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
• In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
• Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.