Cottage Cheese Crustless Quiche With Sausage

Enjoy a cottage cheese quiche so divine you won't even mind it's crustless! Who needs one when you have creamy cottage cheese, tender eggs, crumbled sausage, and lots of gooey cheddar dispersed throughout. I like to add other veggies, such as mushrooms, peppers, and green onions, but it's perfect for a variety of mix-ins. This gluten-free quiche recipe is loved by our entire family, GF or not!

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

16 ounce ground pork breakfast sausage
8 ounces mushrooms, sliced
1 bell pepper (any color) chopped
6 large eggs
1 cup cottage cheese
½ cup half and half
½ teaspoon salt
⅛ teaspoon pepper
dash hot sauce
2 green onions sliced
1 ½ cup shredded sharp cheddar cheese divided

Instructions

Preheat the oven to 350ºF and grease a 9 pie plate with cooking spray. Set aside.
In a large skillet over medium-high heat, saute the sausage, mushrooms and peppers, breaking up the meat with a spoon as it cooks. Cook until the sausage is browned and the vegetables are tender.
16 ounce ground pork breakfast sausage, 8 ounces mushrooms,, 1 bell pepper (any color)
Drain off the excess grease through a colander or spread the mixture on a paper towel-lined plate to absorb grease. Transfer the mixture to the prepared pie plate and sprinkle with green onions and 1 cup cheddar cheese.
2 green onions
In a medium bowl, whisk together the eggs, cottage cheese, half and half, salt, pepper, and dash of hot sauce.
6 large eggs, 1 cup cottage cheese, ½ cup half and half, ½ teaspoon salt, ⅛ teaspoon pepper, dash hot sauce
Pour the egg mixture over the cooked sausage. Use a fork to gently combine then sprinkle with remaining cheese.
Bake for 35-45 minutes, or until a knife inserted in the center comes out clean. Let rest for 5 minutes before slicing and serving.

Notes

storing, freezing and reheating

Storing: Once the quiche has cooled, transfer to an airtight container and refrigerate up to 3 days.

Make-Ahead: Since there is no flour or baking powder in this recipe, the mixture may be prepared several hours in advance and stored in the fridge until ready to bake.

Freezing: Cottage cheese quiche is very freezer-friendly. Cool and wrap individual slices securely in plastic wrap and then transfer to a ziplock freezer bag. Thaw overnight before rewarming.

Rewarming: For the microwave, heat at 50% power until almost heated through and then finish at full power until hot. Alternatively, place thawed leftovers in an ovenproof baking dish and cover with foil. Heat in a 325ºF oven for 10-15 minutes, remove foil, and continue baking until hot.

Nutrition