Artichoke & Chicken Sausage Quiche

…well, it’s sort of a quiche.

There’s no crust. Does that mean it’s not a quiche? What precisely defines a quiche? I’d like to think that definition includes a creamy egg bake inside of a pie pan. If that’s the case this most definitely is a quiche.

One of my favorite thinks to cook is new breakfast items. I love a good, hearty start to the day. From breakfast bakes, to breakfast casseroles, to hash and everything else in between—breakfast is one of the most important meals of the day.

I’ve been perusing Yummly for recipe inspiration lately (it’s my new go-to over Pinterest!) and the app has got a ton of fall breakfast recipes. I’d love to make pumpkin apple pancakes, sweet potato hash, and overnight oats…but I’m more of a savory breakfast kind of gal.

Don’t get me wrong, I can tear into a stack of pancakes like it’s nobody’s business. If you set up a breakfast table in front of me and tell me to choose between bacon and eggs and waffles, 9 times out of 10 I’m picking the bacon and eggs.

I typically get my day started with a smoothie of spinach, grapefruit, ginger, mint and cucumber. After a workout, downing that smoothie and a few cups of coffee (everyone has their vices) I’m ready for a protein-packed breakfast.

There’s nothing better than an all-in-one breakfast, either.

This quiche has got it all: savory sausage, creamy, fluffy eggs, and sharp cheese that bites through the egg. With the addition of artichokes, you can easily turn this breakfast quiche into a brunch quiche. Make sure you cut off any tough ends or leaves on the artichoke hearts, though. You don’t want to chew forever on a rough stem.

Fontina & asiago are the cheese of choice for this quiche, but feel free to sub it out with something just a sharp: a white cheddar would work wonderfully, or even smoked gouda.

Enjoy!

Step-By-Step Instructions

Preheat oven to 425 degrees. In a large bowl, whisk together eggs, cream, fontina, asiago, salt and pepper. Meanwhile, heat a large skillet over medium high heat. Sear sausage in hot skillet until browned on both sides. Let cool slightly.

Place artichoke hearts and sausage on the bottom of a greased 9″ pie pan.

Pour egg mixture on top. Bake, uncovered, for 25 minutes. Reduce heat to 325 and continue cooking for another 15-20 minutes or until eggs are set and quiche is golden brown.