This Crustless Sausage Spinach Mushroom Quiche is hearty and satisfying, perfect for brunch.
Recently, I volunteered to make a quiche for our church’s newscomers’ brunch. I love the idea of a group of people cooking for others as a way to welcome them. Although I would have loved to make a breakfast casserole of some sort, I ended up making this quiche simply because I thought it would be better served at room temperature than the breakfast casserole.
When I spotted this recipe on Cooking Light, I noticed it was “crustless” which I thought meant it was more of a frittata. As it turns out, flour and baking powder are two of the ingredients, which create a sturdier texture to this quiche. I chose Pamela’s Gluten-Free Baking and Pancake Mix in place of flour and baking powder.
Quiches are great foils for adding a variety of vegetables. I think the vegetables actually make a prettier quiche, and it certainly doesn’t hurt that they add extra nutrition to this brunch dish. For the meat lovers, I added some Italian style chicken sausage. After all, real guys do eat quiche ;).
Crustless Sausage Spinach Mushroom Quiche
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped mushrooms
- 1/8 teaspoon fresh ground black pepper
- 4 ounces Italian style chicken sausage ~ 1 1/2 links, diced
- 3/4 cup shredded Swiss cheese divided
- 1 cup fresh baby spinach
- 1 cup fat-free or low-fat cottage cheese processed until smooth in a food processor.
- 1/4 cup shredded reduced-fat cheddar cheese
- 3 large eggs lightly beaten
- 2 egg whites lightly beaten
- 1/2 cup gluten-free baking mix with leavening - I used Pamela's Baking and Pancake Mix
Instructions
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Preheat oven to 350 degrees.
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Heat oil in a large skillet and add onion, bell pepper, and mushrooms; saute until vegetables are just soft, about 3 minutes. Season with pepper. Add sausage and saute another 2 minutes; let cool to room temperature.
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Sprinkle 1/4 cup shredded Swiss cheese in bottom of pie pan.
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In a large bowl, mix together, remaining 1/2 cup Swiss cheese, spinach, cottage cheese, cheddar cheese, and eggs. Add gluten-free baking mix and stir until blended. Pour into pie pan. Bake 40-45 minutes or until center of quiche comes out clean when a knife is inserted.
Recipe Notes
Adapted from Cooking Light
If you like this Crustless Sausage Spinach Mushroom Quiche, you might also like:
Healthy Bacon Egg Potato Breakfast Bake
I love quiche! I’m making a crust-less quiche for Christmas morning, love how easy and satisfying it is for a gathering. Have a very Merry Christmas!
Jeanette, we love crustless quiche at our house! In fact, we had mini crustless quiches (recipe on my blog) on Christmas Eve! Looking forward to trying your recipe with sausage, spinach and mushroom soon. Ideal for winter or spring, or anytime. Thank you for sharing. 🙂 Wishing you and your family all the best in the New Year! xo
Stacy – so great to hear from you – love the idea of mini crustless quiches. Happy New Year!
I love crustless quiches – great ingredients and a lovely meal – Happy New Year!
Mary
If you wanted to use flour and baking powder, what would the measurements be?
Hi Megan, I would use a substitute self-rising flour recipe which is basically 1/2 cup flour, 3/4 teaspoon baking powder and 1/8 teaspoon salt.
Hi do you think I can double this and put in 9 -13 pan?
Hi Laurie – I think that should work – you will probably just need to bake it a little longer. Stick a knife in the middle and make sure it comes out clean.