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crustless sausage & cheese quiche recipe

sausage, kiełbasa

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So, was it the sausage or the cheese that inspired you to open this post and get your mouth watering?

Quiche is one of my favorite dishes with it’s flakey and buttery crust and creamy egg filling. Oh and add cheese and game over! Nevertheless, quiche this indulgent often make me feel a bit lethargic. Hello, food coma! Why not omit the crust and make the filling a bit lighter but still flavorful?!

You’ll enjoy the health benefits of this quiche. The chicken sausage and eggs contain loads of protein. Not to mention, the spinach contains phytonutrients for anti-inflammatory and ant-cancer benefits. The vitamin K from spinach is essential for maintaining bone health. Did I mention the sharp cheddar is low fat?…Eat up!

Crustless Sausage and Cheese Quiche

Print Recipe

- 2 cups of fresh spinach
- 2 tsp extra virgin olive oil
- 2 chicken sausage links, halved and sliced into half moons
- 1/2 cup cubed low fat sharp cheddar or cheese(s) of your choice
- 2 large eggs
- 1 egg white
- 1 cup 1% or nonfat milk
- sea salt and pepper to taste

Preheat oven to 375 degrees. Spray a pie dish with nonstick cooking spray and set aside.

Add the olive oil and chicken sausage to a medium or large skillet over medium heat. Cook the sausage until browned. Remove from skillet and set aside. Using the juices from the chicken sausage and olive oil, add the fresh spinach and saute until wilted. This step should not take very long, probably about 2 minutes.

Place the wilted spinach in a colander. When the spinach has cooled, gently squeeze to remove excess moisture. Lay spinach in the bottom of the pie dish. Throw-in the cubed cheddar and sausage!

In a medium bowl, whisk together milk, 2 whole eggs, 1 egg white and sea salt and pepper to taste. Pour over the spinach, cheddar and sausage. Bake for 30 to 35 minutes.

Remove and place on a wire rack. Slice and enjoy!!

Source: http://aforaubergine.com/2011/03/11/crustless-sausage-cheese-quiche/

 

 
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Posted by on March 23, 2011 in Baking, Cheese, Meats, Vegetables

 

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Betty’s Cajun Shrimp and Sausage Jambalaya Recipe

In this video, Betty demonstrates how to make Shrimp and Sausage Jambalaya. This is a spicy dish that is traditional to the South.

Ingredients:

1 pound frozen white shrimp (31-40 count), thawed, deveined, and shelled (I removed the tails, also.)
8 oz. andouille smoked sausage, cut into ½-inch slices (You may use any type of smoked sausage.)
1 small onion, chopped
¼ cup celery, diced
1 large green bell pepper, cut into chunks or strips
2 cloves of garlic, minced
14.5-oz. can diced tomatoes with garlic, basil, and oregano
14.5-oz can chicken broth
1 ¾ teaspoons Cajun seasoning (You may substitute Creole seasoning, or a blend of your own.)
¼ teaspoon ground red pepper
¾ cup uncooked long-grain white rice

In a large skillet, saute smoked sausage over medium-high heat, until browned, about 3 to 5 minutes. Add 1 small chopped onion, ¼ cup diced celery, 1 large chopped green pepper, and 2 coves minced garlic. Saute 2 to 3 minutes. Add 14.5-oz. can diced tomatoes, 14.5-oz. can chicken broth, 1 ¾ teaspoons Cajun seasoning, and ¼ teaspoon ground red pepper. Bring to a boil, and stir in ¾ cup uncooked long-grain white rice. Cover and reduce heat to low. Simmer 25 to 30 minutes, or until the liquid is absorbed and the rice is cooked. Stir in 1 pound uncooked shrimp. Cook 3 to 5 minutes, or until shrimp turns pink and opaque. Ladle immediately into serving bowl, and serve. I served my Shrimp and Sausage Jambalaya with freshly-made Hot Water Corn Fritters. Delicious! I hope you enjoy this recipe! –Betty 

 

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Betty’s English Muffin Party Pizzas Recipe

In this video, Betty demonstrates how to make Super Bowl English Muffin Pizzas. This is a great party food, because you can provide the toppings and let your guests make their own miniature pizzas!

Ingredients:

English muffins, split in halves
bottled Italian sauce (or pizza sauce)
meat suggestions: browned Italian sausage, browned pork sausage, pepperoni, partially cooked bacon, cooked ham, browned hamburger, cooked chicken, or others (I used only browned Italian sausage.)
vegetable/fruit suggestions: chopped onion, chopped green bell pepper, chopped red bell pepper, chopped mushroom, chopped green olives, chopped ripe olives, chopped pickled jalapeno peppers, chopped pineapple, or others (I used only chopped onion, chopped green pepper, and chopped mushrooms.)
shredded mozzarella cheese
other topping suggestions: shredded Cheddar cheese, shredded Parmesan cheese, shredded Romano cheese, shredded provolone cheese, chopped anchovies, or others

Place English muffin-halves in a toaster or in the oven under the broiler unit until lightly toasted. Place the toasted muffin-halves on a shallow nonstick baking pan or a pan that has been sprayed with cooking oil spray. Spread each toasted muffin-half with Italian sauce, until the top is covered, but not enough to make the finished pizza soggy. Place toppings, one at a time, on top of Italian sauce, with the last topping being a generous amount of shredded mozzarella cheese. Place pan in oven that has been set to broil. Broil (with the oven door closed) until the cheese is melted and beginning to brown. The English muffin-half should be nice and crispy and tan. Remove pan from oven, and quickly remove finished Super Bowl English Muffin Pizzas to a large serving platter, and repeat the process for another batch. You can have more than one batch going at the same time, if you have a lot of people to feed, but serve pizzas while they are hot. These are scrumptious, but also hearty and filling, finger-friendly, and just delightful for a Super Bowl Party! I hope you enjoy these! Happy Super Bowl to you and yours! Love, Betty ♥

 

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