Crustless Quiche Part 2, Italian Style

This weekend we celebrated my lovely mother’s birthday with a little family brunch. I broke out my savory french toast recipe and revamped the crustless quiche with new flavors. I think it’s my favorite version yet. The sausage made it a super hearty version, while the bell peppers added just the right sweetness to balance the salty bite.  Happy brunching!

crustless quiche part 2 italian

Crustless Quiche Part 2, Italian Style
via mrs. harding cooks

10 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. shredded cheese (I used white cheddar this time)
1 lb. cottage cheese
1 cube (1/2 cup) butter, melted and slightly cooled
3 green onions, chopped
1 lb sweet italian sausage
2 cups chopped fresh spinach
1 large red bell pepper, diced
1 clove garlic, minced
1/4 small onion, finely diced

Preheat the oven to 400 degrees and grease a 9×13 pan. In a large bowl, beat eggs lightly. Whisk in flour, baking powder, and salt until well combined and no lumps remain. With a wooden spoon, stir in cottage cheese, 3/4 of the shredded cheese, melted butter, and green onions.
In a large skillet over medium heat, brown the sausage and break into small crumbles. Remove to a paper towel and let cool slightly before adding to egg mixture. Leave the grease in the pan over heat, add bell pepper and onion, and saute a few minutes until soft and tender. Add the garlic and saute a minute or so more. Add chopped spinach and cook a few minutes, until wilted. Add cooked vegetable and spinach to egg mixture and stir to combine.
Pour into a 9×13 pan, bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake an additional 20-25 minutes, or until browned around the edges and lightly browned in the middle. Serve hot! Or not – this reheats well.

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