Crustless Sausage, Kale and Ricotta Quiche
Crustless Sausage, Kale and Ricotta Quiche is loaded with Italian sausage, garlic sautéed kale and dollops of ricotta cheese. You won't miss the crust!
Servings: 6 servings
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 teaspoon olive oil
- 3 cups chopped kale
- 1 shallot, minced
- 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
I used a 1 1/2 quart casserole dish, but an 8x8 baking dish or any similar size will work. The bigger the dish the shorter the cooking time should be as the quiche won't be as thick.
Nutrition
Calories: 263kcal | Carbohydrates: 10g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 205mg | Sodium: 544mg | Fiber: 2g | Sugar: 4g