You Won't Even Miss the Crust in This Crustless Quiche
Quiche is one of my favorite breakfast foods in the universe. Quiche Lorraine, spinach quiche, ham and cheese quiche, asparagus quiche—I love it in every form possible. (Choosing my favorite recipe would be like choosing my favorite dog and I couldn't possibly pick between those handsome pookie heads.)
I have a special place in my heart for flaky homemade pie crust as well; however sometimes, breakfast calls for something quicker. Enter: this crustless quiche recipe. It has the same creamy filling as a traditional quiche, but it's even easier to make in the morning. With Italian sausage, hash browns, peppers, onion, and cheese, you won't miss the pie crust at all. It's a delicious breakfast to serve on Easter morning before the big egg hunt.
What's the difference between a frittata and a crustless quiche?
Frittatas are usually made with just egg as the base, but crustless quiche is made with an egg custard, just like traditional quiche with a crust. That means, in addition to the egg, there's almost a whole cup of heavy cream that gives the quiche a smooth, creamy, extra dreamy texture. I tend to love both, but crustless quiche is definitely the more indulgent one of the two.
Yields: 8-10 servings
Prep Time: 10 mins
Total Time: 1 hour
Ingredients
1 tbsp.
olive oil
1 lb.
loose sweet Italian sausage
2 tbsp.
salted butter
2 c.
frozen shredded hash browns
1
medium green bell pepper, diced
1
medium yellow onion, diced
1 1/4 tsp.
kosher salt, divided
1/2 tsp.
freshly ground black pepper, divided
12
large eggs
3/4 c.
heavy cream
8 oz.
pepper jack cheese, grated (about 2 c.)
2 tbsp.
roughly chopped flat-leaf parsley, for topping
2 tbsp.
sliced chives, for topping
Directions
Preheat the oven to 375°F. Heat a 12-inch ovenproof nonstick skillet over medium-high heat. Add the olive oil to the pan and allow it to heat up. Add the Italian sausage, breaking it up with the back of a spoon. Cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, remove the sausage from the pan and transfer to a paper towel-lined plate to drain.
Add the butter to the pan. Once it's melted and bubbling, carefully add the hash browns. Cook without stirring until just beginning to turn golden at the edges, 3 to 5 minutes. Add the bell pepper and onion, along with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Continue to cook, stirring occasionally, until the pepper and onion have softened and the hash browns are golden brown, 8 to 10 minutes more.
While the vegetables are cooking, whisk together the eggs, cream, and remaining 3/4 teaspoons salt and 1/4 teaspoon black pepper in a large bowl. Stir in the cheese and set aside. When the vegetables are ready, add the sausage back to the pan and pour in the egg mixture. Stir gently to evenly distribute everything, then continue cooking, undisturbed, until the edges of the quiche are just set, about 1 minute. Carefully transfer to the oven and bake until set and lightly golden, 18 to 20 minutes.
Remove from the oven and set aside to cool slightly, about 5 minutes. Top with parsley and chives before slicing and serving.
You Might Also Like
