One of my favorite dishes to prepare during the busy time of garden prep and Spring planting is a crustless quiche. During this season of an abundance of backyard eggs and lack of time, it’s a simple and satisfying dish that the entire family enjoys.
A crustless quiche is easy to make and you can create any sort of rendition according to what you have on hand.
For this version, I made a quick saute of onion with pastured ground pork and Spanish chorizo sausage blended in with fresh spinach and Pecorino Romano cheese. A heartier version that’s sure to please any man and tastes fantastic the next day… even cold.
A Crustless Sausage and Spinach Quiche
- 1 onion, chopped
- 1lb pastured ground pork
- 1tbls dried oregano
- 1/2 tsp chili powder (to taste)
- 2 garlic cloves, minced or pressed
- 1/2 cup chopped Spanish chorizo sausage
- 1 cup shredded Pecorino Romano cheese (or any other hard, aged cheese such as parmesan)
- 5 farm fresh eggs
- 2 good handfuls of fresh Spinach
- Extra Virgin Olive Oil
- Salt and Pepper to Taste
1. Pre-heat oven to 350 degrees.
2. Heat 2tbls extra virgin olive oil in a skillet or cast iron pan. Add the onion and saute until transparent. Add the ground pork, oregano, chili powder, garlic, 1/2 tsp salt, 1/4 tsp pepper and saute until the pork has cooked through.
3. Add the Spanish chorizo sausage and saute for an additional 5 minutes.
4. Add 2 good handfuls of spinach and toss for an additional 3-5 minutes or until the spinach has wilted through. Set Aside.
5. In a large bowl, whisk 5 eggs. Then, add the cheese and contents of the sausage and spinach mixture. Add 1/2 tsp salt and mix well.
6. Pour the egg and sausage mixture into a well greased pie pan and bake at 350 degrees for 30 minutes or until cooked through.
In my opinion a quiche taste even better the next day cold. But then again, I’m Spanish and enjoy cold tortilla Espanola