Turkey sausage & vegetable quiche is a wonderful breakfast, brunch, or light dinner.
I know, quiche sounds complicated. But this crustless quiche is pretty straightforward. It looks fancy, but it’s simple. Who doesn’t like that? 🙂
This quiche is similar to a frittata, my favorite weekend breakfast. The meat, veggies, eggs, and cheese combine in a delicious dish. I like to cook the frittata on the cooktop, while the quiche bakes in the oven. But it is the same concept.
Elements
Turkey Sausage: I use packaged bulk sausage. I might use an Italian turkey sausage to serve the quiche for dinner.
Zucchini, Red Bell Pepper, Onion: These veggies can vary based on your preference and what you happen to have on hand. I like zucchini, ripe bell peppers, and red onions.
Kale or Spinach: I like to add some healthy, colorful greens to my quiche. You can also use fresh spinach as it will quickly wilt and cook when added to the skillet.
Garlic: Garlic is so versatile, I think it’s wonderful with vegetables.
Black Pepper: Adds flavor.
Italian Seasoning: Italian seasonings add a nice pop of flavor.
Cheddar or Colby Jack Cheese: These cheeses go beautifully with the sausage and eggs.
Parmesan: Parmesan adds a sharp salty flavor.
Milk: Help bring all the ingredients together.
Half & Half: Adds richness to the quiche.
Eggs: We are making a quiche, so we must have eggs. Eggs are great any time of day.
Salt: The eggs need a touch of salt. Sausage is typically pretty salty, so I just sprinkle salt on top of the eggs.
Preparation
Preheat your oven and prep your pan. Use a 9-inch pie or quiche pan. I have ceramic quiche pans that work perfectly for this recipe.
The sausage is cooked in a skillet before adding the quiche, and the veggies are also sautéed ahead of time. Once the sausage is cooked and the veggies are softened, add both in an even layer to the bottom of the quiche pan. Top with the cheddar and parmesan cheese.
Add half and half eggs and milk to a bowl and whisk thoroughly. Pour the egg mixture evenly into the quiche pan. So it evenly covers the cheese, meat, and vegetables. Sprinkle with salt.
Bake until the center is set, and the surface is slightly browned.
Allow the turkey sausage & vegetable quiche to cool for 5-10 minutes before serving. If I am serving for dinner I like to add another vegetable like these sautéed Brussels sprouts. If I am serving for breakfast, I like to add some fruit.
If you like quiche, try this chicken and broccoli version!
Turkey Sausage and Vegetable Quiche
Ingredients
- ½ pound turkey or chicken sausage
- ¼ cup zucchini finely chopped
- ¼ cup red bell pepper finely chopped
- ¼ cup onion finely chopped
- ¾ cup frozen kale or spinach
- 1 garlic clove minced
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- 1 cup cheddar or Colby jack cheese grated
- ¼ cup parmesan cheese grated
- ¼ cup skim or almond milk
- ¼ cup half & half
- 5 eggs
- salt to taste
Instructions
- Preheat your oven to 350° F. Spray a 9-inch quiche or pie dish with nonstick spray.
- Cook the sausage in a large skillet over medium heat, breaking up until cooked, about 5 minutes.
- Add zucchini, red pepper, and onion and continue to cook until vegetables are soft. Add garlic and kale and stir for one minute. Sprinkle with pepper and Italian seasoning.
- Spread the sausage and vegetable mixture evenly in the prepared dish and top cheddar and parmesan cheese.
- Whisk together the milk, half and half, eggs and salt.
- Pour the milk and egg mixture in the pan. Bake 35 to 40 minutes, until the center is set and the quiche is lightly browned.
- Allow to cool for 5-10 minutes before serving.