Sausage-crusted keto quiche

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.

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
8 servingservings

Ingredients

  • 12 oz. 350 g fresh sausage, casings removed
  • ¼ cup (1 oz.) 60 ml (28 g) almond flour
  • ½ cup (113 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
  • 18 tsp 18 tsp salt (optional)
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Use your hands or a hand mixer to combine the sausage meat, almond flour, and Parmesan cheese.
  3. 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.
  4. 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.
  5. 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.
  6. Bake 45–55 minutes or until the center is set and the sausage is fully cooked.
  7. 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.

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What did you think? Please share your thoughts in the comment section below!

16 comments

  1. Janet H
    This is a wonderful, hearty dish which was very well received by our dairy-farming friends at the dinner table. I swapped out the bacon (for a salt-sensitive diner) with more ham and some of the beef mince left over from the crust and added rosemary and nutmeg to the egg mixture. Thank you, this is a keeper!
  2. Amanda
    This worked very well for me. I made it for my Sunday “brunch” and have enough servings for my lunches all week. Followed the recipe exactly and it worked out really well. I used a 10 inch glass pie plate and it was quite full.
  3. Dustin Guerri
    Hi, should I buy whole sausages and mince them up ? Or do I need to look out for sausage meat specifically, as opposed to minced meat ? Thanks.
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    Hi, should I buy whole sausages and mince them up ? Or do I need to look out for sausage meat specifically, as opposed to minced meat ? Thanks.

    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.

  5. Karen
    This is one of my favourite Keto breakfast recipes. I do adapt the original recipe to change the flavour profile by adding different cheeses, green onions, red onions, mushrooms, peppers, spinach, spices etc. I’ve made it dairy free by subbing in coconut milk for the heavy cream. I have also left out most of the cream and added more eggs. I‘Ve also made individual portions using muffins tins. More work but a nice presentation. Served with a salad and you have a delicious brunch or lunch.

    Thanks Kristi, for sharing this recipe.

  6. Antoinette Errante
    Does this freeze well? Thanks!
    Reply: #8
  7. 1 comment removed
  8. Kristin Parker Team Diet Doctor

    Does this freeze well? Thanks!

    The quiche texture may be affected by freezing and re-heating but it should still taste good.

  9. susanmhuggins
    Lovely quiche. Very filling. I made a square one as I couldn’t find my quiche dish. Turned out well and cut into 8 slices. Would definitely make this again as a family favourite
  10. Yvonne
    Made this today, delicious. Breakfast in a quiche. 😀
  11. Jordan
    I loved it the first time I made if! Question : can you use other meat for the crust instead of sausage casing? Maybe ground turkey or ground chicken?
    Reply: #12
  12. Kerry Merritt Team Diet Doctor

    I loved it the first time I made if! Question : can you use other meat for the crust instead of sausage casing? Maybe ground turkey or ground chicken?

    We haven't tried it, but that would probably work. Let us know if you give it a try!

  13. Kevin
    How deep does the quiche pan need to be to be viable?
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    How deep does the quiche pan need to be to be viable?

    Most average casserole dishes are at least 2" deep which should be sufficient for this recipe.

  15. Lou Palmer
    I made this today, and omg it was to die for. mine raised well above the quiche pan, and looked amazing. Even cooked after eating this wonderful recipe.
    Reply: #16
  16. Kerry Merritt Team Diet Doctor

    I made this today, and omg it was to die for. mine raised well above the quiche pan, and looked amazing. Even cooked after eating this wonderful recipe.

    So glad you love it, Lou!

  17. Maddie
    This was amazing! The sausage crust in crazy good. We left out the ham and salt, and added some broccoli florets. Will definitely make again!

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