Quick, Crustless Quiche

I enjoy making quiche, and it has always been a hit at any party with friends or relatives.  I enjoy it for its taste and its simplicity.  But despite its simple ingredients, making quiche could be time consuming because of the puff pastry, which I usually make from scratch.  This would take two to three hours.  Of course, you can buy puff pastry but this would mean having to spend for it. 

That is why I don’t get to cook quiche as often as I wish, and the reason why I don’t get to bring it to the office for lunch.  But I’ve finally discovered a good alternative to puff pastry that is practically as tasty — the use of bread crumbs!

The result: a Quick, crustless mushroom and sausage Quiche.


 For the crust, you will only need bread crumbs enough to line your pan, melted butter, some oilive oil, pepper, and chopped garlic (you could also use garlic powder). 

In a bowl, pour butter on the bread crumbs and mix it, until all the crumbs absorb the butter.  Add pepper and garlic.  Transfer the mixture to the pan to form your crust.  Drizzle with olive oil, and bake in the oven for about 15 minutes.

While the crust is baking, you can make your filling.


For a small quiche (good for three), you will need 1 chopped German Sausage, 1 can of mushrooms, garlic, grated quick melt cheese or parmesan (you can also use cottage cheese), salt, pepper, 2 eggs, and 1/2 cup cream.  Mix the sausage, mushrooms, garlic, and cheese.  Lay the sausage evenly into the pan. 

Separately mix together eggs and cream, and pour them into the pan.  Top with grated cheese.  Bake for 30 minutes or until golden brown.


Nothing substitutes a good puff pastry, especially if one has the time to make it.  Still, this alternative crust turned out really delicious.  The butter and the eggs keep the crust together and do not crumble when sliced.

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