Sausage and Potato Quiche (Crustless)

crustlessquichesausagepotatoes This easy crustless quiche recipe loaded with sausage and pan-fried potatoes is perfect for a tasty and filling make-ahead breakfast or brunch.

butter, for greasing pan
¼ cup avocado oil, divided
1 medium russet potato, rinsed, thinly sliced and quartered
1 tsp. sea salt, divided
¾ tsp. garlic powder, divided use
¼ tsp. black pepper, freshly ground
¼ tsp. granulated onion powder
3 raw breakfast sausages, sliced
8 eggs
5 oz cream cheese, softened
½ cup whole milk

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6) and butter a 9" deep pie dish.

In a large skillet, heat 3 Tbsp. avocado oil over medium heat. Carefully add the sliced and quartered potato (the oil will be hot and prone to splattering) and toss in oil to coat. Cover and cook, tossing often, until potatoes are golden-brown and fork-tender (about 10 minutes). Remove from heat and add ½ tsp. salt, ½ tsp. garlic powder, pepper and onion powder and toss to coat evenly in spices. Transfer to a bowl and set aside.

In the same skillet, heat the remaining 1 Tbsp. oil over medium heat. Add the sliced sausage and cook, stirring often, until cooked through and golden-brown on the exterior (about 5 minutes). Remove from heat.

In a large bowl, whisk together the eggs, cream cheese, milk, remaining ½ tsp. salt, and remaining ¼ tsp. garlic powder, breaking up the cream cheese as you go, until the mixture is fairly smooth and no large chunks of cream cheese remain. Mix in the potatoes and sausage.

Pour the mixture into the prepared pan, making sure the sausage and potatoes are evenly dispersed. Cook for 30-35 minutes, or until golden and puffed up in the center. Transfer to a wire rack and allow to cool briefly before serving.

Makes 10 servings.

Cook's Notes:

Storing and Reheating: Leftover quiche can be covered in plastic wrap and refrigerated. Reheat individual slices in the microwave before serving.