Crustless Sausage, Kale and Ricotta Quiche
User Reviews
4.5
Crustless Sausage, Kale and Ricotta Quiche
Description
The recipe combines cooked Italian sausage crumbles with sautéed kale, shallots, and garlic, seasoned with Italian herbs, basil, salt, and pepper. These ingredients are placed in a casserole dish and bound together with a mixture of whole eggs, egg whites, milk, and fresh herbs.
Ricotta cheese is dotted throughout the quiche, offering pockets of creamy richness, while grated pecorino contributes a salty, nutty flavor both inside and on top, where it browns in the oven. Baking at 350°F until the center is set creates a custard that balances tender sausage and tender wilted kale.
Prepared in a 1.5-quart or similarly sized baking dish, the quiche has a filling yet balanced texture without the uniform crumb of traditional pastry. Its crustless form focuses attention on the flavors of the filling ingredients.
The quiche can be served warm or at room temperature, making it convenient for various meals or for preparing in advance.
Ingredients
- 5 egg
- 3 egg white
- 1 cup milk or milk of choice, low fat
- 1 tablespoon basil chopped, fresh
- 1 teaspoon Italian seasoning
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup pecorino cheese parmesan may also be used, grated
- 1/2 cup ricotta cheese part skim
- 1/2 pound chicken or turkey sausage, Italian
- 2 teaspoon olive oil
- 3 cups kale chopped
- 1 onion minced, or shallot
- 2 cloves garlic grated or minced
Instructions
- Preheat oven to 350° F and spray a casserole dish with cooking spray.
- In a large skillet cook the sausage over medium heat and crumble it with a wooden spoon as it cooks. Place the cooked sausage into the prepared casserole dish.
- Wipe out the skillet and add in the olive oil swirling to coat the bottom. When the oil is hot add in the minced shallot and sauté for 2 minutes. Add in the chopped kale, garlic and season with salt and pepper. Sauté for 2-3 minutes or until the kale has wilted. Add the kale to the casserole dish.
- In a large bowl whisk together the eggs, egg whites, milk, basil, Italian seasoning, salt, pepper and 1/4 cup of the pecorino cheese. Pour the mixture into the casserole dish and stir everything together. Add dollops of the ricotta throughout the quiche and top with the remaining 1/4 cup of pecorino.
- Bake for 45-60 minutes or until the center is set. Top with extra basil if desired.
Notes
- A 1.5 quart casserole dish is ideal for this recipe, but an 8x8 inch dish can work with adjusted cooking time.
- Using a larger baking dish will reduce cooking time as the quiche will be less thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 205mg | 68% |
| Sodium | 544mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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