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Crustless Sausage Spinach Mushroom Quiche - perfect for brunch over the holidays!

Crustless Sausage Spinach Mushroom Quiche

Servings 8


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Sprinkle 1/4 cup shredded Swiss cheese in bottom of pie pan.
  4. 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