Chicken Sausage, Spinach, Tomato, and Goat cheese quiche

Hubby’s mom and her boyfriend were coming into town and I decided to make brunch for us. I wanted something with protein that was somewhat healthy. I decided to go with a crustless quiche. I got the idea from this quiche in Katie’s blog. I took that idea and just threw in things that I like. I made mine with chicken sausage, goat cheese, tomato, and spinach. I made it on Saturday and just reheated it in the oven Sunday morning and it was delicious. Hubby liked it so much he had me make another one the next weekend for just the two of us.

Crustless Quiche – by ME! – serves 6
4 eggs
2 egg whites
3/4 c Greek yogurt
4 oz crumbled goat cheese
2 chicken sausage links – sliced
fresh spinach – chopped
1/2 carton cherry tomatoes – sliced in 1/2
salt and pepper to taste

Grease a pie plate and preheat oven to 375.

Whisk yogurt, goat cheese, eggs, and egg whites in a bowl. Set aside.

In a skillet, heat the sliced chicken sausage. When it is almost done, add the spinach. When spinach has begun to wilt, add chicken and spinach to egg mixture. Add tomatoes.

Salt and pepper to taste.

Bake at 375 for 25-30 minutes until a toothpick comes out clean.

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6 Responses to “Spinach with Pan Roasted Red Peppers and Goat Cheese”

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    1
    ellysaysopa — January 17, 2011 at 6:58 pm

    Looks delicious! Glad you liked it, and love the goat cheese swap. 🙂

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    2
    kitchenmisfit — January 18, 2011 at 2:45 am

    This looks great! I love spinach and this is a nice twist!

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    3
    Daisy — January 18, 2011 at 2:30 pm

    what a bright tasty looking dish!

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    4
    Shannon — January 18, 2011 at 7:39 pm

    love those pictures, so bright! and definitely a delicious dish, so much of my favorite things 🙂

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    5
    wgfoodie — January 22, 2011 at 2:35 pm

    Mmm spinach and goat cheese. One of the best combos… EVER. haha 🙂

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    sheila @ Elements — January 22, 2011 at 6:44 pm

    My honey and I can’t get enough spinach, and while we’ve made something similar to what you made, we’ve never tried it with the pan roasted peppers. That sounds like the perfect addition!!! I just know I’d love it! 🙂

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