Gluten-Free Italian Sausage Crustless Quiche
This protein-rich breakfast dish combines Italian sausage, bell peppers, and onions in a fluffy egg custard base topped with melted mozzarella cheese. Without a traditional pastry crust, it's lighter yet still satisfying, making it perfect for brunch gatherings or meal prep. The Italian seasoning and sausage provide robust flavors that pair beautifully with the creamy eggs and cheese. Serve warm with a fresh salad for a complete meal.
Ingredients
- ½ lb fully cooked Italian sausage, chopped
- ⅓ cup onion, finely chopped
- ⅓ cup green pepper, finely chopped
- 1 tablespoon margarine
- 1 cup milk
- 5 large eggs
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup mozzarella cheese, divided
Instructions
- 1
Preheat oven to 350°F
- 2
Place margarine in quiche dish or deep dish pie plate and melt in oven for 3 to 5 minutes
- 3
Lightly brown sausage, onion and green pepper for about 10 minutes until vegetables are slightly soft, drain if needed
- 4
Beat together eggs, milk, Italian seasoning, salt, and pepper until light and slightly foamy
- 5
Add sausage mixture and 3/4 cup mozzarella cheese to egg mixture
- 6
Pour into dish and top with remaining cheese
- 7
Bake for 25 to 30 minutes or until center is puffy
- 8
Test for doneness with toothpick inserted between center and edge of pan
- 9
Let set for 10 minutes before serving
Tips
Drain excess grease from sausage mixture to prevent the quiche from becoming soggy
Let the quiche rest for 10 minutes after baking to help it set properly and make slicing easier
Test doneness with a toothpick inserted between center and edge rather than dead center for best results
Good to Know
Refrigerate covered for up to 3 days
Can be assembled night before and baked in morning
Serve warm, pairs well with fresh salad or fruit
Common Mistakes
Don't skip the resting period or quiche will be watery when sliced
Avoid overbaking or eggs will become rubbery
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use different vegetables?
Yes, try mushrooms, spinach, or tomatoes. Saute watery vegetables first to remove excess moisture.
How do I know when it's fully cooked?
The center should be slightly puffy and a toothpick inserted between center and edge comes out clean.
Can I freeze this quiche?
Yes, wrap cooled quiche tightly and freeze up to 2 months. Thaw overnight and reheat gently.