Spinach, Sausage and Pimento Cheese Crustless Quiche

Last week I went over to my sister’s house so we could walk our dogs in her neighborhood (have I mentioned that I’m really happy to be living in NC?) When I got there she had a beautiful quiche cooling in her kitchen and it reminded me how great quiche is for breakfast, lunch or dinner.  It is one of those foods I forget about and I like how it serves as a refrigerator/pantry cleanup because almost any meat, veggie or cheese combination will turn out great.  Today I decided to make a crustless quiche with what I had on hand: breakfast sausage, spinach, green onions and the star of the recipe, pimento cheese.  DSC_0078

I love pimento cheese. I’ve cooked with it before and also made my own: Bacon Pimento Cheese Chicken Bliss.  I also want to share this recipe for Green Pimento Cheese from my cousin Carson’s great blog A Southern Fork in New York.  Check it out!I love how every good southern cook has his or her own pimento cheese recipe with a twist on the classic cheddar cheese, mayonnaise and diced pimentos combo.  My Dad likes chopped green olives in his pimento cheese and you can usually find a tupperware of it in their fridge.  What do you add?! DSC_0106

What to buy:

  • 1 tablespoon olive oil
  • 6-7 green onions diced (about 1/2 cup), reserving some for garnish
  • 2 cups spinach
  • 1 1/2-2 cups breakfast sausage links, cut into bite size pieces (I used turkey)
  • 5 eggs
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup milk (I use 2%)
  • 3/4 cup pimento cheese

What to do:

  • preheat oven to 400 degrees
  • butter or spray a 10 inch pie pan
  • add olive oil to a pan on medium heat and cook spinach and green onions until spinach is wilted, about 5 minutes
  • remove veggies from heat and  add to greased pie plate
  • add sausage to the same pan and cook until no longer pink,  add to pie plate on top of spinach
  • whisk together eggs, flour, baking powder, salt, pepper, red pepper, pimento cheese and milk until well combined
  • pour egg mixture over sausage and veggies
  • bake for 30-35 minutes or until center is set and the outside edge is golden brown
  • garnish with green onions, let set for 5 minutes, then slice and serve while warm









8 thoughts on “Spinach, Sausage and Pimento Cheese Crustless Quiche

  1. So fun to read this!! I am going to try Carson Harrison’s Pimento Cheese recipe..have never been a huge fan of Pimento Cheese but am going to try making it instead of buying it. You do a really good job at this SALLY COOKS project. Thanx!! Abie

    Sent from my iPad

  2. Thanks for the shout-out! This quiche looks amazing. Pimento cheese added to any recipe (especially if you’re melting it) is a good move. I’ll be trying this soon – thanks for sharing!

    1. I think you could put together everything the night before and bake it about an hour before you’re ready to eat! Or you could bake it the night before and then reheat it for probably 10-15 minutes in the oven. It would be awesome with a pie crust too! Thanks for reading and happy cooking, Sally

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