Description
This Crustless Sausage, Kale, and Ricotta Quiche is a perfect balance of savory and wholesome ingredients. The tender kale, spicy Italian sausage, and creamy ricotta blend beautifully with the fluffy egg base. With just the right touch of herbs and cheese, this dish will satisfy your cravings without the guilt of a crust. It’s an ideal breakfast or brunch option for anyone seeking a lighter yet flavorful meal.
Ingredients
5 eggs
3 egg whites
1 cup low-fat milk or milk of choice
1 tablespoon chopped fresh basil
1 teaspoon Italian seasoning
Kosher salt and fresh ground black pepper, to taste
1/2 cup grated pecorino cheese (Parmesan may also be used)
1/2 cup part-skim ricotta cheese
1/2 pound Italian chicken or turkey sausage
2 teaspoons olive oil
3 cups chopped kale
1 shallot, minced
2 cloves of 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, crumbling it with a wooden spoon as it cooks. Once cooked, transfer the sausage to the prepared casserole dish.
Wipe out the skillet and add olive oil, swirling to coat the bottom. When hot, add the minced shallot and sauté for 2 minutes. Add the chopped kale and garlic, seasoning with salt and pepper. Sauté for 2-3 minutes until the kale is wilted, then transfer the kale mixture 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 this mixture into the casserole dish and stir everything together.
Add dollops of ricotta throughout the quiche and top with the remaining 1/4 cup of pecorino cheese.
Bake for 45-60 minutes or until the center is set. Top with extra basil if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 250