Crustless Veggie Sausage Quiche

Look for vegetable sausage patties next to other meatless products in the frozen-food section of your supermarket.

Yield: Makes 8 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 44%
  • Fat: 12g
  • Saturated fat: 6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 23g
  • Carbohydrate: 11g
  • Fiber: 2g
  • Cholesterol: 31mg
  • Iron: 2.3mg
  • Sodium: 585mg
  • Calcium: 261mg


  • 1 (8-ounce) package vegetable breakfast patties*
  • 1 tablespoon light butter or margarine
  • 1/2 pound sliced fresh mushrooms
  • 1/2 large sweet onion, chopped
  • 1 cup egg substitute
  • 1 (8-ounce) container light sour cream
  • 1 cup 1% low-fat cottage cheese
  • 3 tablespoons all-purpose flour
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon hot sauce
  • 1 1/2 cups (6 ounces) reduced-fat Cheddar cheese
  • Vegetable cooking spray


  1. Prepare patties according to package directions; crumble and set aside.
  2. Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and sauté 5 minutes or until tender.
  3. Process egg substitute, sour cream, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
  4. Stir together crumbled breakfast patties, mushroom mixture, egg substitute mixture, and Cheddar cheese. Spoon into a 10-inch quiche pan coated with cooking spray.
  5. Bake at 350° for 35 minutes or until golden. Cool 10 minutes. Cut quiche into 8 wedges.
  6. *If you'd rather have the meat, 1 cup lean chopped cooked ham may be substituted for vegetable breakfast patties.
  7. Note: Individual wedges may be reheated in the microwave at MEDIUM (50% power) 1 minute or until thoroughly heated.
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