Crustless Quiche with Sausage and Potatoes

Overhead view of crustless quiche in a pie dish with a slice removed, surrounded by eggs, avocado, and a slice ready to serve on a plate.
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5 from 1 review

This easy crustless quiche recipe loaded with sausage & pan-fried potatoes is perfect for a tasty & filling make-ahead breakfast or brunch.

  • Author: alexandra
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes (up to 35)
  • Total Time: 55 minutes (up to 60)
  • Yield: one 9" quiche 1x
  • Category: breakfast
  • Method: stovetop, baking
  • Cuisine: American
  • Diet: Gluten Free


  • butter, for greasing pan
  • 1/4 cup avocado oil, divided use
  • 1 medium russet potato, rinsed, thinly sliced and quartered
  • 1 teaspoon salt, divided use
  • 3/4 teaspoon garlic powder, divided use
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon granulated onion powder
  • 3 raw breakfast sausages, sliced
  • 8 eggs
  • 5 ounces cream cheese, softened
  • 1/2 cup whole milk


  1. Preheat Oven: Preheat oven to 400ºF and butter a 9" deep pie dish.
  2. Pan Fry Potatoes: In a large skillet, heat 3 tablespoons avocado oil over medium heat. Carefully add the sliced & quartered potato (the oil will be hot and prone to splattering) and toss in oil to coat. Cover and cook, tossing often, until potatoes are golden-brown and fork-tender (about 10 minutes). Remove from heat and add 1/2 teaspoon salt, 1/2 teaspoon garlic powder, pepper, and onion powder, and toss to coat evenly in spices. Transfer to a bowl and set aside.
  3. Cook Sausage: In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the sliced sausage and cook, stirring often, until cooked through and golden-brown on the exterior (about 5 minutes). Remove from heat.
  4. Make the quiche base: In a large bowl, whisk together the eggs, cream cheese, milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon garlic powder, breaking up the cream cheese as you go, until the mixture is fairly smooth and no large chunks of cream cheese remain. Mix in the potatoes and sausage.
  5. Bake: Pour the mixture into the prepared pan, making sure the sausage and potatoes are evenly dispersed. Cook for 30-35 minutes, or until golden and puffed up in the center. Transfer to a wire rack and allow to cool briefly before serving. 


Storing and Reheating: Leftover quiche can be covered in plastic wrap and refrigerated. Reheat individual slices in the microwave before serving.