Crustless Sausage Vegetable Quiche

1 lb of ground sausage

2 cups of heavy cream

10 large eggs

1 cup of shredded gruyère cheese (you can use another cheese but this one gives a lovely flavor)

1/2 cup of tomatoes

1 zucchini sliced up

1 zucchini chopped up

1/2 cup of sliced mushrooms

1/2 cup of crumbled mushrooms

1 stalk of green onion, sliced as slivers to line your springform pan

1 stalks of green onion, chopped

1/2 tsp onion salt

1/2 tsp garlic salt

salt & pepper to taste

Grease a springform pan well

Cook sausage completely in pan - let cool

Oil a cast iron skillet place zucchini slices in pan, salt and pepper then lightly cook , but you want them to keep some firmness so they stand up on sides of springform pan, your just cooking out extra moisture. Remove from pan, place on paper towel and let cool

Now saute your mushrooms (I salt, pepper and garlic salt to taste)

- remove from pan and then saute the chopped green onions and crumbled mushrooms (I add salt, pepper and garlic salt to taste)

Set all cooked vegetables aside to cool off while you mix egg mixture

In a bowl mix your heavy cream, eggs and seasonings and whip for 2-3 minutes to get all fully blended. Add shredded cheese and blend for another minute.

Now assemble your quiche by layering your zucchini, green onions and tomatoes on the bottom and sides of pan - for the sides you want to stand up your zucchini, mushroom and green onion slices all around the outside of pan. Use slices and layer around bottom and sides. Use the other half of your cooked vegetables and add to your sausage, mix together and add all of this to the egg mixture (make sure your sausage and vegetable have cooled and won't cook egg mixture before adding) and stir completely.

Gently pour your eggs, cream, seasoning, and sausage/vegetable mixture into the pan and over vegetables, trying to not disturb the layer you made of vegetables.

Bake at 350 degrees for 45-55 minutes

Check by inserting knife in center to see if egg mixture is cooked completely - knife will come out clean when done. Quiche should giggle gently like a cheesecake at around 45 minutes, but be firmer like a casserole around 55 minutes.

If eating hot right after baking: You remove a quiche from springform pan after it has cooled for a bit (10-20 mins on a rack), allowing it to set up so the custard isn't too runny, but before it's completely cold and potentially stuck; then, you run a knife around the edge, unlatch the pan, and slide the rim down to reveal the freestanding quiche, transferring the base to a plate or rack as needed.

Alternatively you can refrigerate overnight and then run knife around edge, unlatch pan, and slide the rim down and warm up individual slices or whole quiche

Enjoy!