Sausage & Chard Crustless Quiche
Written by Diana - August 24, 2009 9 Comments
I like quiches a lot, but more without the pie shell. I’m that way with pies too, I like the insides the most. This was our breakfast this morning. I used some herb garden chevre in it that we got from the cheese guy at the farmer’s market and some gouda (because it’s good-er that way). Quiches are fun because you can change it up a little – put in a different meat, or a different cheese, use some other veggies and it changes the taste for a whole new type of quiche.
Ingredients:
- turkey sausage – 6 breakfast links, cooked and crumbled
- handful of chard, stems removed
- shallot – diced
- 6 eggs
- 2 tbs evaporated milk
- 2 tbs herb garden chevre (you can substitute another herby chevre)
- 1 tbs gouda
- salt, pepper
Preheat oven to 350 degrees. Instead of butter, I used an olive oil spray and sprayed a glass pan. Spray a frying pan with olive oil, tear up chard and sauté the chard and shallots together until wilted. Take off the heat. Throw in the crumbled turkey sausage and the chevre. In a bowl, beat the eggs and the evaporated milk together. Stir in the sausage chard mixture, add in the gouda, salt and pepper. Pour into the glass pan and bake in the oven until the egg is cooked through. I think it took 20 – 30 minutes, but my pan was oval and not round, so the mixture spread out more. If you are using a glass pie pan, you might need to cook it a little longer.
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Read the Comments
9 Outstanding Responses to "Sausage & Chard Crustless Quiche"
doggybloggy on August 24, 2009 at 8:40 am
what about quicheless crust? just kidding…the title sticks in my head..looks good…
Natasha - 5 Star Foodie on August 24, 2009 at 5:29 pm
The quiche sounds wonderful with gouda from your farmer’s market! Yum!
Linette on August 25, 2009 at 9:54 am
This looks yummy!
Sophie on August 27, 2009 at 2:50 am
MMMMMMM,…I love your quiche & i adore swiss chard too!
MMMMMMMMMMM,….!!!!!
CheapAppetite on August 27, 2009 at 7:12 am
This is interesting. You make quiche without the crust. I can see why you like the fillings more than the crust though:)
Diana on August 27, 2009 at 8:52 am
I like the insides better, but I might make it with a crust and share it with doggybloggy.
Linette – is your garden drying out? My chard is starting to look a little wilty, darn it.
Thanks Natasha, Sophie and CheapAppetite for stopping by.
Chris De La Rosa on August 30, 2009 at 8:07 am
With all the cool weather and rian we’ve had this summer my chard is doing exceptional. Now I have a new recipe to work with. Thx for sharing.
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[...] veggies we picked up at the market today. We did a few searches on the internet and came across this recipe for a crustless quiche with sausage and Swiss chard. Perfect! Sausage, Chard, and Chevre [...]