Shelly’s Crustless Quiche
A creamy egg bake loaded with sausage, jalapeños, peppers, tomatoes, and melted cheese.
Equipment
- 1 pie shaped pyrex glass baking dish
Ingredients
- 8 large eggs
- 1 cup heavy cream or a mix of heavy cream and half-and-half
- 1.5 cups sharp cheddar cheese grated
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- 8 oz sausage browned and crumbled
- 2-3 jalapeño peppers diced (seeds removed for less heat, optional)
- 1-2 sweet peppers diced
- 1-2 medium tomatoes diced and patted dry
- 1 medium onion diced
- 2 tablespoons butter for the dish
- Salt and pepper to taste
- Optional: pinch of cumin or garlic powder
Instructions
- Prep the proteins and vegetables: Brown the sausage in a skillet over medium heat, breaking it into small crumbles as it cooks (about 5-7 minutes). Set aside. Dice your jalapeños, sweet peppers, onion, and tomatoes. Pat the tomatoes dry with paper towels to prevent excess moisture in the quiche.
- Make the custard base: In a large bowl, whisk together the eggs and cream until well combined. Season with salt, pepper, and optional cumin or garlic powder. Set aside.
- Prepare the baking dish: Butter a 9-inch pie dish or 8×8 baking dish generously, making sure to coat the bottom and sides well.
- Layer the filling: Spread the cooked sausage evenly on the bottom of the dish. Layer half of the diced peppers, onion, and tomatoes over the sausage. Sprinkle half of the cheese blend (cheddar and mozzarella mixed together) over the vegetables.
- Add the custard: Slowly pour the egg mixture over the layered ingredients, making sure it distributes evenly throughout.
- Top it off: Add the remaining peppers, onion, and tomatoes, then top with the remaining cheese blend. Finish with a sprinkle of Parmesan cheese across the top for a golden, crispy finish.
- Bake: Place in a preheated 350°F oven and bake for 35-45 minutes, until the center is just set. The quiche should jiggle slightly when you gently shake the pan—this means it’s perfectly creamy inside. A knife inserted near the center should come out mostly clean.
- Rest and serve: Remove from the oven and let rest for 10 minutes before slicing. This resting period allows the quiche to set up and hold together beautifully.
Notes
There’s something magical about a snow day Saturday—the world outside is hushed and white, the day stretches ahead with nowhere urgent to be, and your kitchen becomes the warmest, most welcoming place in the house. This is exactly when a crustless quiche shines. While it bakes, filling your home with the savory aroma of sausage, roasted peppers, and melting cheese, you can pour a cup of coffee, curl up with a book or watch the snow fall, knowing that in less than an hour, you’ll have a stunning, comforting breakfast ready to share with your family. Slice into that golden-topped quiche, watch the creamy custard hold together perfectly, and enjoy a meal that feels both luxurious and deeply satisfying—no crust required, just pure, delicious comfort food on the kind of day that was made for it.
This was Shelly’s specific breakfast request this morning… and it turned out delicious!
This was Shelly’s specific breakfast request this morning… and it turned out delicious!
Tried this recipe?Let us know how it was!
