How to Make a Self Crusting Quiche

Egg dishes are high in protein and delicious day or night.

Quiche is a favorite brunch dish, but it can be overly heavy and filling. A self crusting quiche has all of the traditional favors and taste without the pastry. Try this easy-to-prepare recipe for a lighter approach to brunch.

Things You'll Need

• Filling
• 1 lb. bulk Italian pork sausage
• 1 tbsp. vegetable oil
• 1 large onion, coarsely chopped
• 1 large red bell pepper, coarsely chopped
• 1 8 oz. package sliced fresh mushrooms
• 2 9 oz. boxes of frozen chopped spinach, thawed, drained
• 2 cups shredded mozzarella or provolone cheese
• Topping
• 5 eggs, beaten
• 1.25 cups milk
• 1/2 cup butter or margarine, melted
• 1.5 cups self-rising flour
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat oven to 400 F. Grease 13-by-9-inch glass baking dish with shortening. Cook sausage in a skillet over medium heat 8 minutes, stirring frequently, until browned. Remove from skillet and drain.

2. In the same skillet, heat oil over medium heat. Add onion and bell pepper and cook until soft. Add mushrooms. Cook and stir 3 minutes, or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.

3. Beat topping ingredients in a bowl with wire whisk until smooth. Pour over filling in baking dish.

4. Bake 35 to 40 minutes or until topping is golden brown.

Tips & Warnings

• Use the freshest ingredients possible, as flavor is key to this crustless dish.

• Do not overcook an egg dish, as it can easily become rubbery and tasteless.

References

• "Puttin' On The Peachtree"; The Junior League of DeKalb, Georgia; December 1980
• Betty Crocker: Sausage Spinach Breakfast Bake
• "Taste of Home Annual Recipes"; Jean Steiner, et. al.; 2004