AuthorMike EgrieCategory, DifficultyIntermediate
Western Crustless Quiche
Yields6 Servings
Prep Time12 minsCook Time17 minsTotal Time29 mins
 9 large eggs
 1 cup shredded Cheddar cheese, divided
 1 tbsp olive oil
 ½ (16-ounce) package peppers and onions, chopped
 6 breakfast turkey sausage links, cut crosswise into ½-inch pieces
 1 cup shredded russet potato
1

Preheat oven to 400°. In large bowl, whisk eggs and ¼ teaspoon each
salt and black pepper; stir in ½ cup cheese.

2

Heat oil in large cast-iron skillet over medium-high heat. Add
peppers and onions; cook and stir 3 minutes or until starting to
brown. Add sausage and potato; cook and stir 5 minutes or until
browned, stirring frequently. Reduce heat to low; spread sausage
mixture evenly in skillet.

3

Add egg mixture; cook 1 minute or until eggs are slightly set on
bottom and edges. Sprinkle with remaining ½ cup cheese; transfer
skillet to oven and bake 8 minutes or until eggs are set and internal
temperature reaches 145°. Let quiche stand 5 minutes; cut into
6 wedges.

Chef Tip: Serve quiche with a bagged salad kit.

Ingredients

 9 large eggs
 1 cup shredded Cheddar cheese, divided
 1 tbsp olive oil
 ½ (16-ounce) package peppers and onions, chopped
 6 breakfast turkey sausage links, cut crosswise into ½-inch pieces
 1 cup shredded russet potato

Directions

1

Preheat oven to 400°. In large bowl, whisk eggs and ¼ teaspoon each
salt and black pepper; stir in ½ cup cheese.

2

Heat oil in large cast-iron skillet over medium-high heat. Add
peppers and onions; cook and stir 3 minutes or until starting to
brown. Add sausage and potato; cook and stir 5 minutes or until
browned, stirring frequently. Reduce heat to low; spread sausage
mixture evenly in skillet.

3

Add egg mixture; cook 1 minute or until eggs are slightly set on
bottom and edges. Sprinkle with remaining ½ cup cheese; transfer
skillet to oven and bake 8 minutes or until eggs are set and internal
temperature reaches 145°. Let quiche stand 5 minutes; cut into
6 wedges.

Western Crustless Quiche
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