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Crustless Quiche

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I’m not going to lie — eating breakfast is by far one of my favorite things to do. But I’ve done something I thought I’d never do — I am going gluten free (well as much as possible) because of my hypothyroidism.  You can’t buy instant anything in the grocery stores around here that are gluten free – such as pie crusts, crescent rolls biscuits, etc.

Crustless Quiche

The other morning I wanted quiche but didn’t have time to make a from scratch, gluten-free crust. So I decided I’d make it without the crust. Couldn’t hurt, right? I’m thinking for future reference I may make some gluten free crusts and freeze them…. I’m off topic, shocking.  How is it even possible to go wrong with sausage, eggs, sautéed baby bellas, spinach and fresh mozzarella? I’m certain you can’t. Here’s me sharing the love of my concoction. Can you really even call it a quiche if it doesn’t have a crust? Who cares. I’m all about breaking the rules.

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Crustless Quiche
Serves 6
Everything a good breakfast should have is right here: Sausage, eggs, spinach, mushrooms and cheese in one, delicious dish.
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Prep Time
20 min
Total Time
1 hr 45 min
Prep Time
20 min
Total Time
1 hr 45 min
Ingredients
  1. 1 package breakfast sausage, browned
  2. 1 cup of baby bella mushrooms, sautéed
  3. 2 cups spinach - divided
  4. 8 oz fresh mozzarella cheese
  5. 2 roma tomatoes coarsely diced
  6. salt/pepper to taste
  7. 6 eggs
  8. 1/2 c half/half or heavy cream
Instructions
  1. Cook the sausage, add to your pie pan. Using the same pan, sauté mushrooms in the leftover juices. Add mushrooms to pie pan. In separate bowl, add eggs, and half/half, whisk until combined and fluffy. Pour over sausage mushroom mixture. Add 2 cups of baby spinach to the top. Top with fresh mozzarella cheese and diced tomatoes. Bake in a 350 degree oven for about an hour and 15 minutes, or until cheese gets brown and bubbly.
Great tip
  1. Truthfully you could put about anything in this dish -- fresh peppers, diced ham, bacon, the sky is the limit. I always use Jimmy Dean Spicy Sausage but you could add extra spice by adding red pepper flakes if you desire. Realize too, that your sausage will continue cooking so don't over-brown it from the get go.
  2. Enjoy!
The South Dakota Cowgirl https://thesouthdakotacowgirl.com/
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the south dakota cowgirl, crustless quiche, egg dishes, food,

Happy Trails and Happy Eating

About ~The South Dakota Cowgirl~

Jenn Zeller is the creative mind and boss lady behind The South Dakota Cowgirl. She is an aspiring horsewoman, photographer, brilliant social media strategist and lover of all things western.

After a brief career in the investment world to support her horse habit (and satisfy her mother, who told her she had to have a “real” job after graduating college), she finally took the leap and stepped away from a regular income; trading the business suit once and for all for cowgirl boots, a hat, and jeans. She has not looked back.

When Jenn first moved to The DX Ranch on the South Dakota plains, she never imagined she’d find herself behind a camera lens capturing an authentic perspective of ranching, and sharing it with others. Jenn has always been called to artistry, and uses music, writing, images, home improvement, and her first true love of horses to express her ranching passion.

Horses are the constant thread and much of her work centers around using her unique style of writing to share her horsemanship journey with others in publications such as CavvySavvy, the AQHA Ranching Blog, the West River Eagle, the family ranch website, and her own website.

Using photography to illustrate her stories has created other opportunities -- Jenn’s brand “The South Dakota Cowgirl” has grown to the level of social media “Influencer”. This notoriety has led to work with Duluth Trading Company, Budweiser, Wyoming Tourism, Vice, Circle Z Ranch and Art of the Cowgirl, to name a few. She also serves as a brand ambassador for Woodchuck USA, Arenus Equine Health, Triple Crown Feed and Just Strong fitness apparel. Her photography has been featured by Instagram, Apple, TIME Magazine, The Huffington Post, and Oprah Magazine. Jenn’s work has been published internationally, has been seen in several books and has graced the covers of several magazines.

Jenn became a social media influencer by accident when she started to explore Instagram as a way to share her life on the ranch with folks that don’t get to experience it. It’s grown into an incredible platform that she uses to empower women, create an environment for self improvement and share life on the ranch.

When she’s not working, she loves to drink coffee, play with her naughty border collie named Copper, start ranch colts, and run about the country chasing cans. Her mother still thinks she doesn’t have a “real” job.

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Comments

  1. Amy says

    That looks delish!!! I have hypothyroidism, (sucks!!!!!) but i have never been told going gluten free would be a benefit. Interesting. I am willing to give anything a try if it helps. What info do you have on the topic that you could pass along to me?

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