Italian Sausage and Spinach Quiche - Keto, Low Carb & Gluten Free
Sweet Italian sausage, spinach, juicy tomatoes and lots of cheese baked in a crust is perfect for a special breakfast or brunch!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
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
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 9" 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.
Calories: 331kcal | Carbohydrates: 8g | Protein: 17g | Fat: 27g | Saturated Fat: 7g | Fiber: 3g | Sugar: 2g