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Crustless Winter Quiche

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Nicole Modic
SERVES 8 Slices
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Your favorite brunch treat just got a holiday upgrade! My Crustless Winter Quiche is the perfect, hearty breakfast to keep you warm during the cold winter months. Oh, and since it's crustless, it's also completely gluten-free and paleo-friendly, so it's perfect for everyone! Who says you need to leave home to have an amazing, high-quality brunch?


  • 1 Large Yellow Onion Thinly Sliced
  • 1 Red Bell Pepper thinly sliced into strips
  • 2 Small Zucchini thinly sliced into small coins, approx. 5-6mm in diameter
  • 1/2 Pound Italian Sausage removed from casing
  • 3 Tablespoons Olive Oil
  • 2 Teaspoons Oregano
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Ground Black Pepper
  • 1 Pinch Salt
  • 6 Large Eggs
  • 1/3 Cup Non-Dairy Milk I use almond milk, but any non-dairy milk works here!


  • Start by slicing up your onions, bell pepper, and zucchini. Set aside.
  • Next, heat the olive oil in a large skillet on medium heat on the stove and sauté the onions for 5-6 minutes, or until they begin to soften and brown slightly.
  • Add the bell pepper, zucchini, and italian sausage to the pan, along with the oregano, paprika and black pepper. Continue to cook for another 5-7 minutes, until the sausage browns. I recommend using a wooden spoon to gently break apart the sausage.
  • While the veggies are cooking, preheat the oven to 350 F.
  • Next, grease a quiche dish with olive oil.
  • Transfer your cooked vegetable and sausage mixture into the greased dish.
  • Next, in a separate small bowl, whisk together the eggs and milk.
  • Pour the egg mixture into the quiche dish.
  • Bake for 45-50 minutes, until the edges begin to brown.
  • Once cooled, slice and enjoy!

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