Today is Pi Day. As I’m sure you remember from a math class long, long ago, pi (π) is the Greek symbol used to designate the ratio of a circle’s circumference to its diameter. This value is an irrational number, so when you try to calculate it, you get a lot of numbers after the decimal point that don’t ever form a pattern and don’t ever repeat. Pi has been calculated to more than 2.7 trillion digits after the decimal point. (Not by me.) It took more than four months of computer time.
The value of π starts out as 3.14… Today is March 14th, 3/14, so that’s why it’s known as Pi Day. It continues as 3.14159… and if you round up, you get 3.1416 or 3/14/16. Last year and this year are extra special Pi Days.
Relax. The math lesson is over. On to the pie!
To celebrate Pi Day, I wanted to make a savory pie. I thought about Crustless Crab and Asparagus Quiche, but I had done that for Pi Day before. I liked the idea of a crustless quiche and I had a couple of bell peppers stashed in the refrigerator. I’ve also been craving sausage. A crustless quiche with sausage and peppers? Perfect.
Leftovers reheat well in the microwave. Make this quiche on the weekend and you’ll have breakfast or lunch already prepared for the whole week.
Make it gluten-free: Use gluten-free bread crumbs.
Crustless Quiche with Italian Turkey Sausage and Peppers
- 1 1/2 tablespoons Italian-style bread crumbs
- 12 ounces Italian turkey sausage (sweet or hot), casings removed about 3 links
- 2 tablespoons chopped onion
- 1/4 cup diced green pepper
- 1/4 cup diced red pepper
- 1 cup part-skim mozzarella cheese shredded
- 4 large eggs lightly beaten (or 1 cup egg substitute)
- 1 cup 2% milk
- 1/4 teaspoon garlic pepper or freshly ground black pepper
- Preheat oven to 375°F.
- Spray a 9-inch pie plate with nonstick cooking spray, then sprinkle all over with bread crumbs.
- In a large skillet, cook crumbled turkey sausage and onions over medium-high heat, stirring occasionally, until meat is no longer pink and onions are translucent, about 7 minutes. Drain on a paper-towel lined plate.
- Add sausage and onions to pie plate, distributing evenly. Sprinkle with green pepper, red pepper, and cheese.
- In a medium bowl, whisk together eggs, milk, and pepper. Pour into pie plate.
- Bake 35 to 40 minutes or until center is set and top is beginning to brown in spots. Cool in dish on wire rack for 10 minutes before slicing into wedges.