One of my favorite pizza combinations is sausage and onion. I can thank my sister for introducing me to that one years ago! The flavors go just as well together in a breakfast quiche. I love baking these crustless quiches because any flavor combo works, and you never miss the doughy crust. Just pick your favorite ingredients, whip up a batch or two, and then freeze for later. They’re perfect for hotel room mornings or busy school mornings. Just thaw and reheat!
2 TBSP (30 ml) coconut oil
½ medium yellow onion, diced
6-8 ounces bulk breakfast sausage
10 eggs
½ tsp sea salt
Freshly ground black pepper to taste
½ tsp Italian seasoning
1 tomato, sliced into ¼-inch pieces
Makes 4 slices
Prep Day:
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt the coconut oil. Add the onion, and sauté for 2 minutes or until softened.
Add the sausage to the skillet, and cook for 6-8 minutes until done, stirring occasionally to break up the pieces. Remove the skillet from the heat.
Grease an 8” x 8” glass baking dish. Sprinkle the sausage and onion mixture over the bottom of the dish.
In a medium-sized bowl, whisk together the eggs, sea salt, pepper, and Italian seasoning. Pour the egg mixture over the sausage in the baking dish.
Gently lay the tomato slices evenly across the top of the egg mixture. Sprinkle on a little more salt and pepper.
Bake for 25-30 minutes or until the quiche is lightly browned on top, the center is set, and the sides start to pull away from the pan.
Let cool completely on a wire rack.
Slice the quiche into 4 large pieces. Place a sheet of wax paper between each slice, place all the pieces in an airtight freezer container, and freeze until needed.
Serving Day:
Thaw the quiche slices in the refrigerator overnight. To eat, simply reheat them in the microwave in 20-second increments until heated through, or place them in a baking dish, cover the dish with foil, and reheat in a 325°F (165°C) oven for about 20 minutes.
More Recipes You'll Love
This sausage, onion, and tomato breakfast quiche is crustless in the best possible way — all flavour, no fuss. Savoury breakfast sausage and sweet onion sit under a fluffy Italian-seasoned egg custard, topped with pretty tomato slices that bake right into the golden top.
Pro Tips
- Cook the sausage until it's done but still tender, breaking it into small crumbles as it browns — big clumps make the quiche slice unevenly.
- Let the sausage and onion mixture cool slightly in the dish before pouring the eggs over; a piping-hot base starts to cook the eggs before they hit the oven.
- Lay the tomato slices gently on top rather than stirring them in — they roast beautifully on the surface and give every slice a proper look.
- The quiche is done when the centre is set, the top is lightly browned, and the sides just start to pull away from the pan — 25–30 minutes at 375°F.
- Cool completely on a wire rack before slicing for clean pieces, and freeze portions individually for instant breakfasts.
Frequently Asked Questions
Can I freeze crustless quiche?
Yes, it's one of its best features. Cool completely, slice, wrap the portions, and freeze. Thaw overnight and reheat gently — ideal for busy school mornings.
What sausage is paleo?
Look for bulk breakfast sausage without fillers, sugar, or nitrates — just pork and clean seasonings. Check labels carefully; most commercial sausage contains additives.
Is this quiche paleo?
Completely: eggs, coconut oil, onion, clean sausage, and tomato with simple seasonings. There's no crust, no cream, and no cheese needed.
Can I add other ingredients?
The format is endlessly flexible — spinach, mushrooms, or different sausage all work. Keep the total mix-ins to about two cups so the egg sets properly.
Recipe Card
Ingredients
Method
- Preheat your oven to 375°F.
- In a large skillet over medium heat, melt the coconut oil.
- Add the onion, and sauté for 2 minutes or until softened.
- Add the sausage to the skillet, and cook for 6-8 minutes until done, stirring occasionally to break up the pieces.
- Remove the skillet from the heat.
- Grease an 8” x 8” glass baking dish.
- Sprinkle the sausage and onion mixture over the bottom of the dish.
- In a medium-sized bowl, whisk together the eggs, sea salt, pepper, and Italian seasoning.
- Pour the egg mixture over the sausage in the baking dish. Gently lay the tomato slices evenly across the top of the egg mixture.
- Sprinkle on a little more salt and pepper.
- Bake for 25-30 minutes or until the quiche is lightly browned on top, the center is set, and the sides start to pull away from the pan.
- Let cool completely on a wire rack.
- Slice the quiche into 4 large pieces.
- Place a sheet of wax paper between each slice, place all the pieces in an airtight freezer container, and freeze until needed.
- Thaw the quiche slices in the refrigerator overnight. To eat, simply reheat them in the microwave in 20-second increments until heated through, or place them in a baking dish, cover the dish with foil, and reheat in a 325°F oven for about 20 minutes.
