Best Crustless Sausage and Pepper Quiche

Finding a satisfying brunch dish that works for lazy weekends and busy weeknights alike can feel impossible. You want something hearty and filling, but you don’t want to spend forever in the kitchen or deal with the hassle of making a finicky pie crust from scratch.

That’s exactly why this crustless sausage and pepper quiche is such a lifesaver. It comes together in minutes with simple ingredients, feeds a crowd (or provides great leftovers), and skips the crust entirely while still delivering all that rich, savory flavor you crave in a classic quiche.

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What Kind of Sausage Should I Use?

You’ve got plenty of options when it comes to sausage for this quiche. Breakfast sausage is the classic choice, and you can go with mild, regular, or spicy depending on your preference – I personally love the kick that spicy sausage adds. Italian sausage also works great here, whether you choose sweet or hot varieties. Just make sure to cook your sausage completely and let it cool before adding it to the quiche, and be sure to drain off any excess grease so your quiche doesn’t end up too oily. If you’re watching your fat intake, turkey sausage is a lighter option that still brings plenty of flavor to the table.

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Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Sausage: Feel free to use any breakfast sausage you like – turkey sausage, chicken sausage, or even chorizo work great. You could also swap in cooked bacon, ham, or ground beef if that’s what you have on hand.
• Mozzarella cheese: Pretty much any cheese works here. Try cheddar, Swiss, Gruyere, or pepper jack for a spicy kick. You can even mix a couple of cheeses together.
• Bell pepper: Any color bell pepper works, or you could use poblanos, jalapeños (if you like heat), or even mushrooms instead.
• Whipping cream: If you don’t have whipping cream, you can use half-and-half or whole milk. The texture will be slightly less rich, but it’ll still taste good. For a lighter version, try mixing equal parts milk and Greek yogurt.
• Eggs: The eggs are really the base of this quiche, so you’ll want to keep those as is – they’re what holds everything together and gives it that classic quiche texture.

Watch Out for These Mistakes While Baking

The biggest mistake with crustless quiche is not pre-cooking your sausage, onion, and bell pepper completely before adding them to the egg mixture – any excess moisture or grease will make your quiche watery and prevent it from setting properly.

Make sure to let your cooked sausage cool down before mixing it in, since hot meat can start cooking the eggs prematurely and create an uneven texture.

Overbaking is another common issue that leads to a rubbery, dry quiche, so pull it from the oven when the center still has a slight jiggle (around 165°F on an instant-read thermometer) because it will continue cooking as it cools.

For the creamiest results, whisk your eggs and cream together thoroughly until well combined, and consider draining any excess grease from your cooked vegetables on a paper towel before adding them to the dish.

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What to Serve With Crustless Sausage and Pepper Quiche?

This quiche is hearty enough to be the star of the show, but I love serving it with a simple side salad dressed with olive oil and lemon juice to balance out the richness. A basket of fresh fruit like sliced melon, berries, or grapes makes a nice addition to the table, especially if you’re serving this for brunch. Hash browns or roasted breakfast potatoes are always a hit if you want to make it more filling, and they’re perfect for soaking up any extra egg. You could also serve it alongside some buttered toast or English muffins for anyone who wants a little extra carb action with their meal.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or slice it into portions and store in an airtight container. It’s perfect for grabbing a quick breakfast or lunch throughout the week.

Freeze: You can freeze this quiche whole or in individual slices for up to 3 months. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. I like to freeze individual slices so I can pull out just what I need for a quick meal.

Reheat: Warm up slices in the microwave for about 1-2 minutes, or reheat in a 350°F oven for 15-20 minutes if you’re doing the whole thing. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 80-95 g
• Fat: 150-170 g
• Carbohydrates: 30-40 g

Ingredients

For the base:

• 1/2 lb sausage (Italian or breakfast sausage, browned and crumbled)
• 1 onion (diced into 1/2-inch pieces)
• 1 bell pepper (diced into 1/2-inch pieces)
• 1/2 cup shredded mozzarella cheese (I use Kraft mozzarella)

For the custard:

• 6 eggs (room temperature for better mixing)
• 1 cup whipping cream (or heavy cream, adds richness)

Step 1: Brown the Sausage and Prepare Vegetables

• 1/2 lb sausage
• 1 onion
• 1 bell pepper

Heat a skillet over medium-high heat and add the sausage, breaking it into small crumbles as it cooks.

Once browned and cooked through (about 5-7 minutes), transfer to a paper towel-lined plate to drain excess fat.

While the sausage cooks, dice the onion and bell pepper into roughly 1/2-inch pieces so everything is ready to layer.

I prefer to cook the sausage first so any fat can drain away, keeping the quiche from becoming greasy.

Step 2: Prepare the Egg and Cream Custard

• 6 eggs
• 1 cup whipping cream

In a large mixing bowl, crack the room temperature eggs and whisk them together until well combined and slightly frothy.

Add the whipping cream and continue whisking until the mixture is smooth and uniform.

Using room temperature eggs helps them blend more smoothly and cook more evenly throughout the quiche, resulting in a creamier texture.

Step 3: Assemble the Quiche

• 1/2 cup shredded mozzarella cheese
• browned sausage from Step 1
• diced onions and bell peppers from Step 1
• egg and cream custard from Step 2

Preheat the oven to 325°F.

Spray a 9-inch pie dish or similar baking dish with cooking spray to prevent sticking.

Layer the ingredients in this order: first sprinkle the shredded mozzarella evenly across the bottom, then add the browned sausage from Step 1, followed by the diced onions and bell peppers.

This layering ensures the cheese anchors everything in place and creates a nice base.

Pour the egg and cream mixture from Step 2 over all the ingredients, making sure it flows into all the gaps and covers everything evenly.

Step 4: Bake and Cool

Bake at 325°F for 1 hour until the custard is set but still slightly jiggly in the very center—this carryover cooking will finish it perfectly.

The top should be lightly golden and a knife inserted near the center should come out mostly clean with just a tiny bit of custard clinging to it.

Let the quiche rest for 5-10 minutes after removing from the oven before slicing, which helps it hold together better and makes serving easier.

Best Crustless Sausage and Pepper Quiche

Delicious Best Crustless Sausage and Pepper Quiche recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 6 servings

Calories 2000 kcal

Ingredients

  

For the base:

• 1/2 lb sausage (Italian or breakfast sausage, browned and crumbled)
• 1 onion (diced into 1/2-inch pieces)
• 1 bell pepper (diced into 1/2-inch pieces)
• 1/2 cup shredded mozzarella cheese (I use Kraft mozzarella)

For the custard:

• 6 eggs (room temperature for better mixing)
• 1 cup whipping cream (or heavy cream, adds richness)

Instructions

 

• Heat a skillet over medium-high heat and add the sausage, breaking it into small crumbles as it cooks. Once browned and cooked through (about 5-7 minutes), transfer to a paper towel-lined plate to drain excess fat. While the sausage cooks, dice the onion and bell pepper into roughly 1/2-inch pieces so everything is ready to layer. I prefer to cook the sausage first so any fat can drain away, keeping the quiche from becoming greasy.
• In a large mixing bowl, crack the room temperature eggs and whisk them together until well combined and slightly frothy. Add the whipping cream and continue whisking until the mixture is smooth and uniform. Using room temperature eggs helps them blend more smoothly and cook more evenly throughout the quiche, resulting in a creamier texture.
• Preheat the oven to 325°F. Spray a 9-inch pie dish or similar baking dish with cooking spray to prevent sticking. Layer the ingredients in this order: first sprinkle the shredded mozzarella evenly across the bottom, then add the browned sausage from Step 1, followed by the diced onions and bell peppers. This layering ensures the cheese anchors everything in place and creates a nice base. Pour the egg and cream mixture from Step 2 over all the ingredients, making sure it flows into all the gaps and covers everything evenly.
• Bake at 325°F for 1 hour until the custard is set but still slightly jiggly in the very center—this carryover cooking will finish it perfectly. The top should be lightly golden and a knife inserted near the center should come out mostly clean with just a tiny bit of custard clinging to it. Let the quiche rest for 5-10 minutes after removing from the oven before slicing, which helps it hold together better and makes serving easier.