Crustless Quiche with Vegetables and Sausage
Foto: Barefeet In The KitchenBahan-bahan
- 1/2 lb breakfast sausage or hot sausage (whichever you like best)
- 1 small onion (sliced into very thin strips, about 1/2 cups worth)
- 8 crimini or button mushrooms (sliced very thin, about 2 cups worth)
- 6 brussels sprouts (sliced as thinly as possible, about 1 cups worth)
- 1/2 teaspoon granulated garlic or garlic powder
- 10 eggs
- 1/4 cup cream (half and half or milk *)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1 cup shredded cheddar or Mexican blend cheeses
Langkah-langkah
Preheat the oven to 400 degrees. Cook and crumble the sausage in a large skillet over medium high heat. Remove the cooked sausage to a paper towel lined plate and drain all but a teaspoon or so of the grease. Add the onions to the hot skillet and toss to coat. Saute, stirring just a few times, until they are tender and lightly browned, about 5 minutes.
Add the mushrooms and brussels sprouts. Sprinkle with the garlic and then cook, stirring just a few times, allowing the mushrooms to brown a bit while the brussels sprouts turn bright green and tender. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Remove from the heat.
Whisk together the eggs, cream, remaining salt and pepper. Add the cooked vegetables and the sausage to the egg mixture and stir to combine. Stir in the cheese. Pour into a 9-10" tart pan or a greased pie plate. Bake for 18-20 minutes, until the eggs have set and the top is lightly browned. Slice into wedges and serve warm. Enjoy!
* I tend to use cream for my quiches, but all of the dairy options work fine.
FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.
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