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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crustless Sausage Quiche Recipe

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This recipe for Crustless Sausage Quiche, by , is from Thomas Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lauren Benson


1 lb sausage (mild pork, or Italian)
12 eggs
2 c cottage cheese
3 c shredded Monterey Jack cheese
1 c Shredded cheddar or mozzarella Cheese
½ c flour
½ c butter, melted
1 tsp baking powder
1 can chopped green chilies (optional)
2 c sliced mushrooms (optional)
¾ c chopped onion (optional)

Brown and drain sausage. Beat eggs and stir in the rest of the ingredients. Divide into 2 greased 9” pie plates. Dishes will be full.Bake at 375 for 33-38 minutes or until a knife in center comes out clean. This recipe freezes well. May also be made gluten free by using instant potato flakes instead of flour. We tested this out for Marie’s Bridal Shower! [editor note - this was my wife Marie's shower with the Thomas side of the family and she liked it so much we've been making it ever since]




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