Farmer’s Breakfast Crustless Quiche

Brianne Thomas
Jun 12, 2023
4 min read

Updated: Mar 24

This hearty breakfast is filled with garden-fresh veggies, protein-rich eggs, savory ground sausage, and sharp cheddar cheese.

Jump to Recipe

As spring quickly approaches, I've been busy getting our backyard garden ready for the season ahead. Balancing my 9-5 job leaves me with limited time—just a few hours in the evenings and occasionally on weekends. When I’m involved in a big project, I’m on the lookout for protein-rich meals that can work for breakfast, lunch, or dinner, and they need to be easy to customize with whatever ingredients I have on hand. That’s why I love this crustless breakfast quiche! It’s perfect for those of us with hectic schedules since it eliminates the hassle of making a crust. You can simply throw in any fresh veggies or ingredients from the garden or local farmers’ markets, resulting in a nutritious and satisfying meal without the extra effort. Now, let’s dig in!

What is a Farmer’s Breakfast Crustless Quiche

This is a delicious and hearty dish that combines the flavors of a traditional breakfast into a convenient, crustless format. Packed with ingredients like eggs, cheese, and a variety of vegetables and/or meats, this quiche is perfect for any meal of the day. Its simplicity and versatility make it a favorite for brunch gatherings or a quick weekday breakfast, allowing you to enjoy all the classic breakfast elements without the fuss of a crust.

What’s the Difference Between a Quiche and a Frittata

When it comes to quiche and frittata, the main difference lies in their preparation and texture. Quiche is a savory pie made with a pastry crust, filled with a mixture of eggs, cream, cheese, and various ingredients like vegetables or meats. It’s typically baked until the filling is set and the crust is golden. On the other hand, a frittata is an Italian-style egg dish that’s cooked slowly on the stovetop and often finished in the oven, without any crust. It has a denser, more cohesive texture and is usually packed with vegetables, cheese, and sometimes meats, making it a versatile option for any meal of the day.

Why Use Buttermilk Instead of Cream in Farmer’s Breakfast Crustless Quiche

I use buttermilk instead of cream in my quiche because it offers a light, tangy flavor that enhances the overall dish. Buttermilk adds moisture and a subtle acidity, which can brighten the taste of the eggs and other ingredients without the heaviness that cream brings. This substitution not only makes the quiche a bit healthier but also contributes to a fluffier texture, making each bite feel more satisfying. Plus, buttermilk is often more accessible and affordable per ounce.

Why You’ll Love This Farmer’s Breakfast Crustless Quiche

Easy. In just a few simple steps, this dish comes together with minimal effort.

Affordable. Using in-season veggies and the (typically) economical egg makes this hearty quiche a budget-friendly breakfast option.

Customizable. Make this your own by using your favorite or other in-season meat and veggie options. The sky is the limit!

Meal Prep. This dish reheats very well, making it perfect for meal prepping.

How to Serve Farmer’s Breakfast Crustless Quiche

This quiche is perfect all on its own, but I often pair it with a light salad like my Brussels Sprouts and Kale Salad. For breakfast, I pair it with fresh seasonal fruit.

Helpful Tips for Making Farmer’s Breakfast Crustless Quiche

Sauté. Don’t skip the step of sauteing the vegetables. This will help to remove any moisture and keep the texture from becoming watery.

For a Creamier Quiche: Use more dairy and fewer eggs (around 3).

For a Firmer Quiche: Use more eggs (around 4-6) and less dairy.

More Delicious Breakfasts

Breakfast Egg Rolls

Homemade White Country Gravy

Apple Butter Pancakes

Loaded Breakfast Pizza

Peach Butter Waffles

Spicy Sourdough Sausage Balls

Loaded Hashbrown Casserole

Orange Dutch Baby Pancake

Ingredients

6 large eggs
¾ cup buttermilk
1 cup Sharp Cheddar cheese, freshly shredded
½ pound ground breakfast sausage
½ cup fresh kale or spinach, chopped
¼ cup onion, diced or 1 large shallot
¼ cup bell pepper, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 Tablespoon butter

Directions

Preheat oven to 375°F.

Grease a 9-inch pie dish or a similar-sized baking dish with 1 Tablespoon butter or non-stick spray to prevent sticking.

In a medium skillet, cook ½ pound ground breakfast sausage over medium-high heat until browned and cooked through.

To the same skillet the sausage was cooked in, add ¼ cup each diced onion and bell pepper, and ½ cup fresh kale or spinach. Sauté over medium-high heat for approximately 3 5 minutes or until softened.

In a large mixing bowl, whisk together 6 large eggs, 1 cup milk, ¼ teaspoon each of salt, ground black pepper, and garlic powder until well combined.

Layer the sautéed vegetables, cooked sausage, and 1 cup of sharp shredded cheese in the greased dish. Pour the egg mixture over the top, ensuring all ingredients are evenly distributed.

Place the dish in the preheated oven and bake for approximately 30-35 minutes, or until the eggs are set and the top is lightly golden. A knife inserted into the center should come out clean.

Allow the quiche to cool for a few minutes before slicing.

How to Store Farmer’s Breakfast Crustless Quiche

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat individual slices in the microwave for 30-90 seconds or until heated through completely.

How to Freeze Farmer’s Breakfast Crustless Quiche

Prepare as directed. Store completely cooled quiche in an air-tight container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to eat, thaw completely in the refrigerator, then bake at 350°F for approximately 25-30 minutes or until completely heated through.

How to Freeze Farmer’s Breakfast Crustless Quiche Before Baking

To prepare the quiche for freezing, place it in a dish that can withstand low temperatures, then wrap it securely with plastic wrap and cover it with aluminum foil to avoid freezer burn. When you're ready to bake, simply let it thaw in the refrigerator overnight and follow the baking instructions. Make sure the center of the quiche reaches a safe temperature of 170 degrees F and is fully set before serving.