Tasty Tuesday: Crustless Chorizo Quiche

I’ve never actually made a quiche with a crust. For one, I’m not a huge pie crust fan and for two it’s so much easier to not have to worry about. Sometimes I’ll use shredded hashbrowns as a crust, but sometimes it’s fun to just buck the rules and not have a crust at all. This is not the dish for you if you are trying to limit your fat intake. However, if you want to eat something delicious and low carb this is TOTALLY your recipe.

I originally threw this together because we had chorizo to use up and Joseph loves the stuff. Really, anytime he can eat eggs or chorizo (both at the same time is even better) he’s a happy guy. I didn’t think I would actually like this recipe but it’s amazing. Even better, the leftovers are even tastier.

Crustless Chorizo Quiche

1 lb Chorizo
1 Bell Pepper, diced
1 Onion, diced
8 Eggs
1 cup Heavy Cream
1 cup Pepperjack Cheese
Salt & Pepper to taste

Preheat oven to 400

Over medium heat, brown and crumble the sausage. When it is almost finished, add in the onion and bell pepper to cook and soften. As the sausage cooks, whisk the eggs and cream together.

Grease or butter a deep pie dish or casserole dish.

Pour sausage and onion mixture in the bottom of the dish. Top with cheese before pouring the egg mixture on top.

Bake at 400 for 30 minutes.

It’s great topped with salsa and sour cream.

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One response to “Tasty Tuesday: Crustless Chorizo Quiche

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