Usually I love making quiches with crusts; a pie crust is one (or quite honestly, the one) pastry I can do well, but I didn't have the time or the energy to do that today. Instead I made a crustless quiche. I suppose in the end it is basically a frittata, but with a little more substance and cooked completely in the oven.
The bowl of braising greens I used in the quiche.
Crustless Quiche with Sausage and Braising Greens
1 large bowl chopped braising greens (or other leafy greens, such as chopped kale, chard, spinach, turnip greens, or dandelion greens)
1 small package hot sausage
1/2 yellow onion, chopped
1/2 c. 1% milk
1/2 c. plain yogurt*
Approx. 1/2 c. shredded cheddar cheese
* Usually quiches are made with heavy cream; this is my version of a quiche using yogurt instead. If you prefer, you can substitute the yogurt for heavy cream.
Preheat oven to 425 degrees with rack in center. Butter 10-inch pie pan and line with fresh bread crumbs. In large saucepan, sauté chopped onions with sausage until sausage is cooked through and broken up into crumbles. Add chopped greens, and sauté until greens are tender, or turn a bright green (3-5 minutes). Spoon out sausage and greens into pie dish, carefully leaving residual liquid in saucepan (this will prevent your quiche from retaining too much liquid). Sprinkle sausage and greens with shredded cheddar. In separate bowl whisk together 5 eggs with yogurt and milk. Pour egg mixture over sausage and greens, and place in oven for 35-45 minutes, or until center of quiche is cooked through.
This would be great served with a fresh tomato salad and a warm biscuit.