You guys. This is one of the best quiches I have ever had or made! No joke.
So I only somewhat recently got into making quiches. It’s just such a nice way to toss a bunch of healthy ingredients together and have a filling meal that generally gives you good leftovers for a day or two as well.
Today, I’m bringing you a recipe for my fav quiche – bonus, it’s just in time for Easter and this would be great on an Easter buffet table with family!
This didn’t last to give us any leftovers because my guys devoured this version. What makes this a little different from your traditional quiche is that I don’t use breading or pastry for the crust – it’s more or less crustless. The “crust” is potatoes. They just pull it all together so nicely and make it still taste really hearty but it’s a great alternative if you’re gluten-free. Thanks to Keller’s butter for the inspiration to make this. (More on that, keep reading!)
Here’s what you need to make the Asparagus, Sausage & Cheese Crustless Quiche with directions:
- 8 eggs
- ¼ cup of milk
- 1 lb ground sausage
- bunch of asparagus
- ½ small yellow onion
- 7-8 baby white potatoes
- ½ cup of cheese
- salt & pepper to taste
- Preheat the oven to 350 degrees.
- Cook up your sausage in a frying pan.
- Cut up the baby white potatoes as thinly as you can. If you have a mandolin, that's great! You want them pretty paper thin.
- Butter a pie baking dish so it's non-stick. Line the potatoes around the sizes and on the bottom as if you were making a crust.
- When that's done, beat your eggs in a bowl.
- Add the milk & mix.
- Next cut up the asparagus into bite size pieces - I usually only use the tips. Cut the onion too.
- Add the asparagus & onion to the eggs and stir
- Add the cheese in last, mix it all together.
- At this point, your sausage should be done - mix it all together.
- Pour the mix of everything on top of the potato-lined pie pan. Bake at 350 for 40 minutes or so until the egg is set.
Just a couple of details.
This is a part of a sponsored post with Keller’s Creamery and I used their regular butter for greasing my pie pan. Definitely grease your pan in some way – I forgot once and I couldn’t get the potatoes off the glass.
These are the baby white potatoes that I use. You can definitely use bigger potatoes but these mini ones work perfectly.You can see I don’t really line them with any rhyme or reason. It just works. Once it all cooks up, they make a sturdy and tasty crust!
Just showing you guys the amount of onion I use – it’s not a lot. This is also because my boys will cry bloody murder if they suspect there’s onion in anything so I have to keep it subtle. It adds great flavoring though!
So once it’s all mixed, you want to pour it all on top of the potatoes:
And here is the end result after about 40 minutes!
So how beautiful is this quiche? And as I mentioned earlier, this post has been sponsored thanks to Keller’s Creamery – you may have seen their Christmas tree butter sculptures during the holidays, but have you seen their butter bunny? This is ADORABLE to add to your Easter brunch table. We buy the Christmas tree every year but for some reason I had never seen the Bunny. I think I love it even more than the tree – it’s so cute!
You can get your Keller’s butter bunny sculpture at Weis, ShopRite or Stop & Shop and if you don’t have one of those stores near you, you may get lucky and find it at your local store! Kellers has been a staple of Philadelphia households since 1906 and we truly love their butter.
Disclaimer: This has been a sponsored post. As always, all thoughts and opinions are my own.