Easy and delicious, this healthier Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes is perfect for brunch or dinner!
December is finally here and for many of us that means 2 things:
- CHRISTMAS IS COMING!!!!!
- Life is about to get crazy.
Between the baking, shopping, eating, wrapping, and decorating things can get a little chaotic. My saving grace? Super easy foolproof meals. Preferably ones that make great leftovers. Currently my go-to recipe is this Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes. It’s a breeze to whip up! And it’s loaded with so many yummy ingredients. The leftovers are perfect for breakfast, lunch, or dinner.
What more could you want in a recipe?!
I was lucky enough to get the gorgeous red onions I used in this recipe from an actual onion farm!
Last month I spent an afternoon exploring Minkus Family Farms. I learned all about onion farming, as well as the Empire State Development’s New York State Grown & Certified program. Farms that hold this certification are inspected for safe food handling and environmental stewardship. Their products must also meet the highest quality standards. Additionally, the farms and farmers must be certified for Good Agricultural Practices and participate in Agriculture Environmental Management. By certifying food at this level, New York provides its consumers with an assurance of quality in how and where the food is grown. It helps promote New York State producers who are meeting a high demand for food that is safely grown in an environmentally responsible manner. It’s important to know where and how our food is grown, so I’m proud to help promote this program!
Keep an eye out for the NYS G&C labels at stores and green markets starting spring 2017.
Tips and Tricks for Recipe Success:
- If you’re a vegetarian, you can omit the sausage or use a vegetarian version!
- If you’d like to add more veggies, I find mushrooms make a lovely addition.
- I call for mozzarella cheese in this recipe, but you may sub in your favorite cheese. I’ve used pepper jack and sharp cheddar with great results!
I love serving this Crustless Quiche with potatoes for breakfast or a small salad at lunch. What will you serve it with?
If you try this recipe for Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes
Yield 9 " quiche, 6 slices
Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes is perfect for brunch or dinner!
- (1) 8 ounce package ground sausage
- 1 teaspoon olive oil
- 2 medium red onions, diced
- (1) 10 ounce package frozen chopped spinach, thawed and well drained
- 6 large eggs
- 2 cups shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sundried tomatoes
- Preheat oven to 350 degrees (F). Lightly grease a 9" pie plate or quiche pan; set aside. In a medium-sized skillet over medium heat, brown sausage until no longer pink. Using a slotted spoon transfer the sausage to a bowl and set aside. In the same skillet add the olive oil (keep the sausage grease in there - it adds flavor!) and onions and saute until tender, about 8 to 10 minutes.
- Add in the spinach and cook until all of the excess moisture is evaporated, about 5 minutes. Remove pan from heat and set aside. In a large bowl vigorously beat the eggs for 1 to 2 minutes. Add in the cheese and beat well to combine. Stir in the spinach mixture, sausage, salt, pepper, and sundried tomatoes, mix well to combine. Spread evenly into prepared pie plate or quiche dish. Bake for 40 minutes, or until a knife inserted in center comes out clean. Slice and serve at once!
Serving Size 1 slice
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tips and Tricks for Recipe Success:
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This is a sponsored conversation written by me on behalf of New York State Grown and Certified. The opinions and text are all mine.