Crustless Sausage and Cheese Quiche

Holiday breakfast week continues with this easy Crustless Sausage and Cheese Quiche. It pairs perfectly with the Simple Fluffy Waffles I shared yesterday, but it’s also delicious with muffins, yogurt, fresh fruit, or a simple side of toast. No matter what you serve with it, this is the kind of easy breakfast recipe the whole family can enjoy.

One of the best things about this quiche is how simple it is. You only need four basic ingredients—sausage, cheese, eggs, and milk—so it comes together with very little prep. No pie crust here! To make breakfast even easier, you can cook the sausage the night before and keep it refrigerated until you are ready to assemble the quiche.

This recipe is also easy to customize. You can swap the sausage for cooked bacon or ham, or use a different cheese to change up the flavor. Cheddar works great, but Swiss, Monterey Jack, or Pepper Jack are delicious too.

Everything bakes in a pie plate, and the quiche is ready in about 40 minutes. I also love how neatly it slices into wedges, which makes it easy to serve for Christmas breakfast, brunch, or any morning when you want something warm and filling.

Ingredients for Crustless Sausage Quiche

• BREAKFAST SAUSAGE – Sausage adds savory flavor and makes the quiche hearty and filling. Cook and drain it before adding it to the pie plate so the quiche does not become greasy.
• EGGS – Eggs form the base of the quiche and help everything set as it bakes. They give the finished dish its soft, tender texture.
• SHREDDED CHEESE – Cheddar adds rich, cheesy flavor and melts throughout the quiche. Sharp cheddar gives the most noticeable flavor, but mild cheddar also works well.
• MILK – Milk lightens the egg mixture and helps create a creamy, tender quiche instead of one that is too dense. Whole milk or 2% milk both work well.

Instructions for Crustless Sausage and Cheese Quiche

Preheat the oven to 350°F and lightly grease a 9-inch pie dish.

In a large skillet, cook sausage over medium heat until browned and fully cooked, breaking it into crumbles as it cooks. Drain off any excess grease, then spread the sausage evenly in the prepared pie pan

Sprinkle the shredded cheese evenly over the sausage.

In a large bowl, whisk together the eggs and milk until well combined. Pour the egg mixture evenly over the sausage and cheese.

Bake for about 40 minutes, or until the center is set and a knife inserted near the middle comes out clean.

Let the quiche rest for a few minutes before slicing into wedges and serving. Makes 6 servings.

Frequently Asked Questions

Can I make this quiche ahead of time?
Yes. You can bake it ahead, refrigerate it, and reheat individual portions or the whole quiche when ready to serve.

Can I cook the sausage ahead of time?
Absolutely. Cook and drain the sausage the night before, then place it in the fridge until you are ready to assemble the quiche.

Can I use bacon or ham instead of sausage?
Yes. Cooked bacon or diced ham both work well and are easy ways to change up the flavor.

What kind of cheese works best?
Cheddar is a great choice, but Swiss, Monterey Jack, Pepper Jack, Colby Jack, or a cheese blend would also be delicious.

Can I add vegetables?
Yes. You can add cooked onions, bell peppers, mushrooms, spinach, or broccoli for variations of this recipe. Be sure to cook off excess moisture first so the quiche sets properly.

How do I know when the quiche is done?
The center should be set and no longer look liquid. A knife inserted near the center should come out clean.

Why is my quiche watery?
Too much moisture from vegetables, undrained sausage, or underbaking can make it watery. Drain the meat well and fully cook any vegetables before adding them.

Can I use a different kind of milk?
Yes. Whole milk, 2%, or 1% should all work. Richer milk will give the quiche a slightly creamier texture.

Does crustless quiche reheat well?
Yes. It reheats nicely in the microwave or oven, making it a good option for meal prep or holiday mornings.

What can I serve with this quiche?
Waffles, muffins, toast, fresh fruit, yogurt, hash browns, or a simple green salad all pair well with it.

Tips and Tricks

• Drain the sausage well. Removing excess grease keeps the quiche from becoming oily and helps the egg mixture set properly.
• Use freshly shredded cheese. Freshly shredded cheese melts more smoothly than pre-shredded cheese and gives the quiche a better texture.
• Whisk the eggs and milk thoroughly. A well-mixed egg base helps the quiche bake evenly and gives it a smooth, tender texture.
• Let the quiche rest before slicing. Give it 5–10 minutes after baking so it can finish setting and slice into cleaner wedges.
• Prep the filling ahead. Cook the sausage and shred the cheese the night before to make morning assembly especially quick and easy.

This recipe is adapted from Mercy is New.