Sausage, Mushroom and Spinach Crustless Quiche

Sausage, Mushroom and Spinach Crustless QuicheWhere did the last month go?  It’s Improv Challenge time again and this time we are cooking up Sausage and Mushrooms.  This was an extra fun theme for me because I have a few mushroom haters in my family, so I got to make something just for the grown-ups!  In a big family, it’s a treat not having to share.This quiche is a super simple one to make.  The only pre-cooking is in softening the onions.  I hope you always soften your onions when you bake or slow cook food.  That extra step ensures a softer crunch and less pungent onion flavor in your dishes.

Skipping the crust saves a bunch of time and keeps the dish gluten free.  It bakes up firm enough not to need the crust for it’s shape.  I debated about making one out of the Bob’s Red Mill pie crust mix that I have in my pantry, but in the end, I didn’t want to take the time.  Weeknight dinners need to happen fast in my house.

Sausage, Mushroom and Spinach Crustless QuicheFrugal Tip: A 10oz brick of frozen, chopped spinach is much cheaper than a bag of fresh baby spinach.  If you are cooking or baking spinach, do not bother with fresh.  The taste is the same in the end.  Because spinach loses so much of its bulk during the cooking process, a brick takes up a lot less storage space in your freezer and you can use it any time without having to worry about it going bad in the produce bin of your refrigerator.

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Sausage, Mushroom and Spinach Crustless Quiche
  • 8 oz sausage
  • 1 small onion, chopped fine
  • 1 10oz brick chopped spinach, thawed and squeezed dry
  • 1 4oz can mushroom pieces, drained
  • 1 12oz can evaporated milk
  • 6 eggs, beaten
  • 1 tsp salt
  • ½ tsp ground pepper
  • 1 tsp garlic powder
  • ⅛ tsp ground nutmeg
  • 2 cups shredded Fontina cheese (you can substitute Jack, Cheddar or Mozzarella)
  1. Cook the sausage in a skillet.
  2. Drain all but 1 Tbsp fat.
  3. Add the onion and cook until soft.
  4. Remove from heat.
  5. In a large bowl, combine spinach, mushrooms, milk, eggs and seasonings.
  6. Add in the sausage and onion mixture.
  7. Stir in the cheese.
  8. Pour entire bowl into a greased 10 inch pie plate.
  9. Bake in a preheated 400 degree oven for 40 minutes or until the middle sets.


14 thoughts on “Sausage, Mushroom and Spinach Crustless Quiche

  1. Yum! I think I might be the only one in the house that would eat this, which is not bad at all. That means I would have breakfast and lunch all week! Ditto Brianne on the evaporated milk. I don’t usually keep it around, but I keep finding recipes where I need it. Better stock up!

  2. I totally agree with you about the onions. My husband and kids are kind of picky about them, so I always make sure they are super soft, then they don’t complain (as much!). They also love quiche, so I’ll have to try this out on them. Great choice for this month.

  3. Dang, Kristen…I totally missed the deadline. Your quiche looks fantastic! I use the frozen spinach all of the time…easy to keep in the freezer. 🙂 Since I did make something with sausage and cheese, I’ll post later today.

  4. I’m able to get away with serving tons of spinach as long as it’s in a quiche! What a marvelous recipe, Kristen — thanks for another great “IMPROV” !!!!!

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