Crustless Quiche Chorizo

"A delicious mixture of eggs, vegetables and sausage. This dish can be prepared for any time of day - we've enjoyed it for breakfast and for dinner, so it's probably just as satisfying for lunch! I have also presented this dish at employee gatherings and no matter how much I bring, it ALWAYS disappears!"
photo by RJ.8767 photo by RJ.8767
photo by RJ.8767
photo by RJ.8767 photo by RJ.8767
photo by RJ.8767 photo by RJ.8767
photo by RJ.8767 photo by RJ.8767
photo by RJ.8767 photo by RJ.8767
Ready In:
1 Quiche


  • 5 eggs, whisked or beaten
  • 2 tablespoons water
  • 2 teaspoons butter, melted
  • 30 -50 baby spinach leaves, fresh
  • 1 tomatoes, large, diced or cubed (1/2 to 2/3 cup canned tomatoes can be used if you are pressed for time)
  • 1 -2 link chorizo sausage, Ole' Mexican Foods brand, sauteed over med-low heat long enough to render most of the fat
  • 14 cup onion, diced or minced (optional)
  • 12 cup cheddar cheese, shredded or block
  • 2 -3 tablespoons parmesan cheese, shredded
  • butter-flavored cooking spray or olive oil flavored cooking spray
  • 1 dash Lawry's Seasoned Salt (optional)
  • 1 dash pepper (optional)


  • Preheat oven to 375º F;.
  • 9” Pie pan, quiche dish or similar baking vessel at least 1” deep.
  • • Sauté the chorizo links, in their wrappers, over medium-low heat. While the sausage is cooking, prepare the eggs, butter and water by whisking thoroughly then gently stir in the spinach leaves. If using shredded cheddar, measure the amount needed. If using packaged, block cheddar, slice the cheese into 1"x1/8" squares; dice the tomato into 1/2"x1/2" pieces. Set these items aside until assembly time.
  • • Remove the chorizos from heat, cover the chorizo with a layer or two of paper towels and carefully pierce the casing releasing the rendered fat, squeezing gently, if necessary. When piercing the sausage casing, PIERCE THE LINK IN ITS SIDE as the red oil rendered during sautéing can squirt out unexpectedly (AND YOU COULD END UP WITH A RED STRIPED AND POLKA-DOTTED REFRIGERATOR!). This is because a closed casing chorizo becomes pressurized during sautéing, so the side-piercing is necessary. TAKE CARE – THE SAUSAGE AND OIL ARE VERY, VERY HOT. NOTE: You can remove the casing or cut slits or poke holes in the casing before cooking, but the sausage will soak up more oil and require longer draining.
  • • Cut the remaining casing down the length of the sausage and scoop out the chorizo meat placing it on paper towels to absorb additional fat.
  • • Spray the baking dish with butter flavored or olive oil cooking spray, then pour in the beaten egg-spinach mixture.
  • • Evenly distribute the tomato and (optional) ½ of the onion pieces throughout the eggs.
  • • Sprinkle the shredded cheddar or dot the cheddar cheese pieces across the top in a pleasing pattern, then sprinkle on the parmesan cheese and remaining (optional) onion.
  • • Lightly spray the top of the quiche with butter flavored or olive oil spray.
  • • Sprinkle a few grains of the seasoned salt and/or pepper over the quiche.
  • • Bake for 20 – 25 minutes or until cheese is a fantastic brown!
  • • Remove the quiche from the oven and allow to rest about 5 minutes until completely set.

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  1. delicious !



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