Chicken Legs love quiche. I am not a breakfast person (or a morning person), so I usually make quiche for dinner. This recipe is adapted from a recipe I found on Paula Deen’s website. The original recipe had spinach in it. I switched the spinach out for sausage and it was right up our alley.
This was one of the best quiches that I’ve made. It was light and fluffy and cheesy! I actually preferred it to traditional quiche. It took no time to whip together. I threw everything in the food processor and it was in the oven in less than 10 minutes. I went and walked on the treadmill while it baked and dinner was ready when I was done. It was a good thing that I walked on the treadmill because we almost ate the whole thing!
Crustless Sausage Cheese Quiche
adapted from Paula Deen
12 ounce low-fat sausage
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated cheddar cheese
Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
Cook sausage until no longer pink. Crumble and drain. Set aside.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Blend in food processor until the mixture is smooth (or stir together), about 1 minute. Pour the mixture into the bowl with the sausage. Add the cheddar and blend with a spoon until well mixed. Pour the sausage & egg mixture into the baking dish and smooth out the top.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool slightly. Cut it into squares and serve.