Crustless Sausage Quiche is a baked egg dish where browned sausage, sautéed aromatics, and cheese are held together by a slow-set custard. Without a pastry base, the focus stays on texture control; firm edges, a soft centre, and evenly distributed filling. Proper pre-cooking of sausage, balanced dairy ratios, and resting time after baking ensure clean slices and a rich mouthfeel without heaviness.
Ingredients
UNITSIngredients
250 gPork sausage
6 largeEggs
¾ cupMilk
¼ cupHeavy cream
1 smallOnion
1 cloveGarlic
1 cupCheddar cheese
1 teaspoonOlive oil
¾ teaspoonSalt
½ teaspoonBlack pepper
a pinchNutmeg
1 tablespoonFresh parsley
for greasingButter
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Directions
Description - Step 1
Step 1: Oven Setup
Preheat the oven to 180°C (350°F). Generously butter a baking or pie dish, coating the base and sides evenly. This prevents sticking and helps the quiche release cleanly after baking without tearing the custard.
Description - Step 2
Step 2: Sausage Browning
Heat olive oil in a skillet over medium heat. Add sausage and break it into small pieces. Cook until fully browned with no visible pinkness, allowing excess moisture to evaporate for a concentrated savoury base.
Description - Step 3
Step 3: Aromatic Cooking
Using the same pan, sauté the chopped onion until soft and translucent. Add garlic and cook briefly until fragrant. Remove from the heat and let the mixture cool slightly to avoid scrambling the eggs later.
Description - Step 4
Step 4: Filling Assembly
Spread cooked sausage evenly across the greased dish. Scatter the onion-garlic mixture on top, followed by grated cheddar cheese. Even layering ensures balanced bites and prevents dense pockets in the custard.
Description - Step 5
Step 5: Custard Mixing
Whisk eggs, milk, cream, salt, pepper, and nutmeg until smooth. Stir in parsley. The milk-to-cream balance keeps the quiche soft while allowing it to set firmly during baking.
Description - Step 6
Step 6: Pour and Settle
Pour the egg mixture gently over the filling. Tap the dish lightly to release trapped air and allow the custard to flow around the sausage and cheese evenly.
Description - Step 7
Step 7: Baking
Bake uncovered until the top is lightly golden and the centre is just set. A knife inserted into the middle should come out clean without liquid custard clinging to it.
Description - Step 8
Step 8: Resting
Remove from the oven and rest before slicing. This cooling phase allows proteins to firm up, resulting in clean cuts and a stable texture.
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French 
Easy
Main Course
