Sweet Italian Sausage and Spinach Quiche – Keto, Low Carb & Gluten Free

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Sweet Italian sausage, spinach, juicy tomatoes and lots of cheese baked in a crust is perfect for a special breakfast or brunch!

Looking for something different for breakfast?  This quiche has fantastic flavor and could not be easier to make!

The crust only has 3 ingredients and only takes a few minutes to put together.  Sweet Italian sausage, spinach, juicy tomatoes, parmesan and tangy goat cheese fill this easy crust.

The best part is, if you have other ingredients on hand to use, you can substitute just about any part of the filling!  If you have leftover veggies that you want to use up, add them to this quiche!

Ingredients

For the Crust

2 cups super fine almond flour

1/4 cup grass-fed unsalted butter, melted

1 whole egg

For the Filling

1/2 cup sweet Italian sausage, cooked

1/2 of a 9 ounce package frozen spinach, thawed and squeezed completely dry

4 eggs

1/3 cup heavy cream

1/3 cup grated parmesan cheese

1 ounce of goat cheese

4 grape tomatoes, halved

1 tablespoon chopped fresh lemon thyme (or thyme)

Salt and pepper to taste

Preparation

To make the quiche crust

Preheat oven to 350F.

Add the almond flour, butter and egg to the bowl of a food processor and mix until a dough is formed.

Place the dough in a non-stick tart pan with a removable bottom and press out, going up the sides.

Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.

Bake for 10 minutes, then remove the parchment paper/weights and allow to cool slightly before filling.

To Make the Filling

Add the eggs to a large mixing bowl and blend using a hand mixer, whisk or fork.

Add in the heavy cream, salt, pepper and parmesan cheese, continue mixing.

Add in the sausage, lemon thyme and spinach and mix by hand.

Pour the mixture into the quiche crust.

Add in the goat cheese in small chunks and add in the tomatoes, skin side down.

Bake for 25-30 minutes or until the middle has no jiggle to it.  Allow to cool for a few minutes before serving.

Makes 8 Servings

Macros: Fat 27 grams – Protein17  grams – Carbs (net) 5 grams

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Sweet Italian Sausage and Spinach Quiche - Keto, Low Carb & Gluten Free

Looking for something different for breakfast?  This quiche has fantastic flavor and could not be easier to make!  The crust only has 3 ingredients and only takes a few minutes to put together.  Sweet Italian sausage, spinach, juicy tomatoes, parmesan and tangy goat cheese fill this easy crust.  The best part is, if you have other ingredients on hand to use, you can substitute just about any part of the filling!  If you have leftover veggies that you want to use up, add them to this quiche!

Course Breakfast

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 8

Ingredients

For the Crust

• 2 cups super fine almond flour
• 1/4 cup grass-fed unsalted butter melted
• 1 whole egg

For the Filling

• 1/2 cup sweet Italian sausage cooked
• 1/2 of a 9 ounce package frozen spinach (thawed and squeezed completely dry)
• 4 eggs
• 1/3 cup heavy cream
• 1/3 cup grated parmesan cheese
• 1 ounce of goat cheese
• 4 grape tomatoes halved
• 1 tablespoon chopped fresh lemon thyme or thyme
• Salt and pepper to taste

Preparation

To make the quiche crust

• Preheat oven to 350F.
• Add the almond flour, butter and egg to the bowl of a food processor and mix until a dough is formed.
• Place the dough in a non-stick tart pan with a removable bottom and press out, going up the sides.
• Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
• Bake for 10 minutes, then remove the parchment paper/weights and allow to cool slightly before filling.

To Make the Filling

• Add the eggs to a large mixing bowl and blend using a hand mixer, whisk or fork.  Add in the heavy cream, salt, pepper and parmesan cheese, continue mixing.  Add in the sausage, lemon thyme and spinach and mix by hand.
• Pour the mixture into the quiche crust.  Add in the goat cheese in small chunks and add in the tomatoes, skin side down.  Bake for 25-30 minutes or until the middle has no jiggle to it.  Allow to cool for a few minutes before serving.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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