Spicy Southwest Crustless Quiche

 Spicy Southwest Crustless Quiche




  • 8 large eggs
  • 3/4 cup heavy whipping cream
  • 3/4 cup milk
  • 1/2 teaspoon each salt and pepper
  • 12 ounces bulk pork sausage, cooked and drained
  • 6 ounces Springside Jalapeno Jack cheese (pepper jack), shredded (1 1/2 cups)
  • 1 medium jalapeno pepper, seeded and sliced


1. Heat oven to 350°F.
2. Whisk the eggs, cream, milk, salt and pepper in a large bowl. Stir in the sausage, pepper jack and bell pepper.
3. Pour in a greased 9-inch deep-dish pie plate. Top with jalapeno pepper.
4. Bake for 40-45 minutes or until center is set and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.



© Dairy Farmers of Wisconsin

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