Sausage Mushroom Crustless Quiche

Hello food-loving friends! It's been a while, but don't worry, I have not forgotten you. I first want to give a shout-out to the recipe posted by Vinestreet for the spicy honey glazed chicken-- I tried it this week and thought it was amazing. And now, without further ado, it is my pleasure to introduce you to:

Sausage Mushroom Crustless Quiche

1/2 medium onion, diced (1/2 cup)
6-oz mushrooms, sliced (1 cup)
approx 1 - 1 1/2 cups diced sausage, cooked (I used a normal 12 oz. package of low-fat sausage)
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/4 cup grated Parmesan cheese

Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a 9-inch pie plate).
In a medium frying pan, cook onion and mushrooms with a bit of vegetable oil (or cooking spray) over medium-high heat until onions are translucent and tender, and mushrooms are browned. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in mushroom mixture and diced, cooked sausages.
Pour quiche base into prepared pan. Top with Parmesan cheese.
Bake for 25 minutes (30-35 minutes in a pie plate), or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

Serves 4.
salt and pepper, to taste

This was so yummy! You can use any combo of meat and vegetables, but the sausage mushroom combo is a winner. I love love love that it is crustless-- way less fat, but it forms its own crust when it bakes, so it's still stable enough to be cut and served. Be warned: I sprayed the pan w/cooking spray, but that wasn't enough because it still stuck to the pie pan a little. Also, Mark seasoned the sausage with some ginger, crushed red pepper, etc. It really made it tasty. 

Enjoy!