#71 – Crustless Quiche

#71 – Crustless Quiche

This is Recipe Roundup, episode 71. Today I have a fairly normal recipe. Recently, I’ve gotten really into prepping most of my meals at the beginning of the week. Quiche has been a great way to prep a convenient breakfast. 


There are so many different flavor combinations that you can use with quiche! Any combination of meat, veggies, and cheese that sounds good to you will probably work out. The one thing to keep in mind is how much liquid might be released while it’s cooking. If you decide to use a lot of veggies – which will have more liquid to release than meat or cheese – I recommend pre sautéing some of these items and letting them cool before you mix them in. 


This recipe is inspired by Mediterranean flavors and is a current favorite at my house. 


You’ll need

8 eggs

1 package of cream cheese

1 tbs of garlic powder

2 Spicy Italian Sausages, cooked and chopped

½ cup of feta cheese

¼ cup of sundried tomatoes

1 cup of fresh spinach, chopped

½ cup of green peppers, chopped

½ cup of onions, chopped

Paprika and Black pepper to taste


  1. Preheat your oven to 350 degree, then soften the cream cheese in a large bowl in the microwave, checking and stirring every 10 seconds. Once it reaches a smooth consistency, set aside to cool to room temperature. 
  2. Prep all of the filling ingredients, making sure everything is chopped to a small size. The goal is to get most of the ingredients into each bit. Toss the filling ingredients together in a 9 inch pie pan – glass if you have it. 
  3. Crack and blend the eggs into the softened cream cheese. A hand mixer or immersion blender is perfect for this. Add the garlic powder, paprika, and black pepper. 
  4. Pour the egg mixture into the pie pan, making sure to submerge all of the filling ingredients. 
  5. Bake for 40 minutes, or until the center of the quiche is solid. 
  6. I like to cool and then enjoy!


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