TGIF y’all!! I haven’t been this ready for the weekend since…well, last weekend. Ha! But really…it’s been a loooong, slow week and I’m ready for some sleeping in and down-time. J is going fishing early Saturday morning and then Saturday night we’re going to the Austin Symphony Orchestra to see their Beatles Tribute. His mom has season tickets and offered them to us, so we figured, why not? It’s something different and an excuse for a date night!
Since he’ll be out the door before it’s even daylight, it’s unlikely I’ll be up to make him breakfast. But maybe, just maaybe I’ll get up early and make him one of his favorite breakfasts on Sunday. Crustless quiche is definitely one of his favorite forms of breakfast, and I’ve been trying out different variations of it for some time. Of course, in my quest to use up all our smoked venison sausage, it was only natural that I find a way to use it in a quiche!!
And let me just tell you, this baby was chock full of good greens! And the Gruyere…well, I used it in dinner the night before and had enough left over so I figured, what the hell, lets throw this in here too! I ate a little sliver and left the rest for him, because I’m nice like that. He really enjoyed it, and I think it’s his second-favorite version…the original always wins out as the favorite. It takes a little time to make and set, but it’s well worth it once it’s done. Make this for your family this weekend!
Crustless Smoked Venison and Gruyere Quiche with Spinach, Kale, and Arugula
A Sweet Beginnings Original
Ingredients
- 1 lb smoked venison sausage, cut into rounds or half-moons (or other smoked sausage)
- 1/2 cup baby spinach
- 1/2 cup baby arugula
- 1/2 cup baby kale
- 1/2 cup shredded Gruyere (or more if you like!)
- 1 Tbsp flour
- 3 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
Preparation
- Preheat your oven to 350 degrees. Spray a 9-inch pie plate with cooking spray and set aside.
- Heat a large skillet over medium-high heat and cook the sausage for 2-3 minutes until browned. Remove from heat and let cool for a couple of minutes.
- In a medium bowl, combine the sausage, spinach, arugula, kale and cheese. Stir to mix well. Sprinkle with flour and mix again, then spoon the mixture into the prepared pie plate.
- Use the same bowl and whisk the eggs. Add milk and cream and whisk again until combined.
- Pour the egg mixture over the sausage mixture and use a fork to make sure the ingredients are all distributed evenly. It’s ok if some of the leaves or sausage stick up above the egg mixture. Press it down the best you can and be done with it.
- Place the pie plate in the oven (I put mine on a small baking sheet for easier handling) and bake for 45 minutes. Remove and allow to set for 30 minutes before serving. It won’t be completely firm in the middle when you pull it from the oven, but that’s ok, it will firm up as it rests.
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