Low-Fat Low-Carb Low-Sugar

No-Crust Baked Egg Quiche with Mushroom and Sausage

Prep: 30 mins
Cook: 30 mins
Servings: 6

Quiche without the guilt? Count us in! This delectable no-crust concoction delivers on both the flavor and health front!


  • 8 ounces organic turkey sausage, (preferably humanely-raised) removed from casing and crumbled into small pieces
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • ¼ cup sliced scallions
  • ¼ cup shredded organic Swiss cheese
  • Freshly ground pepper to taste
  • 5 Pasture-Raised eggs
  • 3 Pasture-Raised egg whites
  • 1 cup low-fat organic milk

*Use organic products whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1117%
Saturated Fat (g)419%
Carbohydrates (g)41%
Protein (g)1836%
Sugars (g)30%
Fiber (g)12%


  1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
  2. Heat a large nonstick skillet (we like ceramic) over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
  3. Whisk eggs, egg whites, and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.


A good-quality nonstick muffin tin works best for this recipe.

No-Crust Baked Egg Quiche with Mushroom and Sausage

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