December 23 2019 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by , nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by , nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Sausage-crusted keto quiche
This savory, protein-packed keto quiche is cradled in a delicious, firm sausage crust. It has all the flavor of your best quiche recipe but none of the carbs! It's best accompanied with a fresh salad.
USMetric
servingservings
Ingredients
- 12 oz. 350 g fresh sausage, casings removed
- ¼ cup (1 oz.) 60 ml (28 g) almond flour
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- 6 oz. 170 g ham, cured, cubed or sliced
- 12 oz. 350 g bacon, chopped and cooked
- 1½ cups (6 oz.) 350 ml (170 g) cheddar cheese, shredded
- 6 6 large egglarge eggs
- 1¼ cups 300 ml heavy whipping cream
- 1⁄8 tsp 1⁄8 tsp salt (optional)
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Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- Use your hands or a hand mixer to combine the sausage meat, almond flour, and Parmesan cheese.
- Press the sausage mixture along the bottom and up the sides of a 9" (23 cm) pie plate. (You can also cook in a 9" x 9" (23 x 23 cm) casserole dish.) Sausage crust should be evenly distributed and about ¼ inch (6 mm) thick throughout. Be sure to press the sausage crust firmly and all the way to the rim of the dish. The sausage will shrink and pull away from the sides as it cooks.
- Once the crust is formed, sprinkle the ham, ¾ of the cooked chopped bacon, and 1¼ cups (3 dl) of the cheddar cheese evenly over the crust.
- Whisk or beat the eggs, heavy cream, and salt until frothy. Pour the egg mixture on top of the ham, bacon, and cheese. Sprinkle the top of the egg mixture with the remaining bacon and cheese.
- Bake 45–55 minutes or until the center is set and the sausage is fully cooked.
- Let sit for at least 10 minutes before serving.
Tip
To discourage too much browning of the top but ensure the quiche is cooked through, place a piece of tinfoil over the top in the last 15 minutes.
You can do whichever is more easily available - whole sausages that you uncase, or loose minced pork with seasonings added. Different options may be more easily attainable depending on where you are.
Thanks Kristi, for sharing this recipe.
The quiche texture may be affected by freezing and re-heating but it should still taste good.
We haven't tried it, but that would probably work. Let us know if you give it a try!
Most average casserole dishes are at least 2" deep which should be sufficient for this recipe.
So glad you love it, Lou!