Crustless Sausage Quiche - quick and easy casserole that is great for breakfast, lunch, or dinner. Quiche is one of our favorite meals, and this is one of the best quiches that I've made. It took no time to whip together and tasted great. It is so light and fluffy and super cheesy! Sausage, cheese, eggs, cottage cheese, sour cream, parmesan cheese, flour, salt, and pepper. Can make in advance & freeze for later.
Preheat the oven to 325ºF. Spray an 9x9-inch baking dish with cooking spray.
Cook sausage until no longer pink. Crumble and drain. Place in the bottom of the prepared dish. Top with cheese.
In the bowl of a food processor, combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper. Blend in the food processor until the mixture is smooth.
Pour the egg mixture over the sausage and cheese.
Bake until set, about 50 to 60 minutes.
Allow quiche to cool for 5 to 10 minutes before cutting.
Notes:
I used Jimmy Dean sausage. You can use any brand of breakfast sausage or Italian sausage.
You can add cooked mushrooms, peppers, or well-drained frozen spinach to the quiche.
For a low-carb/keto-friendly/gluten-free dish, you can omit the flour. You may need to cook the quiche a little long for it to set.
Can Crustless Sausage Quiche be frozen? Yes! You can freeze the quiche baked or unbaked.
To bake the casserole after freezing, thaw completely and bake as directed.
To reheat after freezing, thaw completely and reheat in the microwave or covered in the oven at 350º for 35 to 45 minutes, until warm.