Cooking Keto with Kristie

Sausage Crusted Meat Lover’s Quiche

Ya know that one recipe that when you share it at a potluck is always the first to go? You make it once and it becomes “your dish” that others begin to expect and look for when they know you’ve brought something for the buffet. And you just stand back and smile giggling at how easy it is and watching as they clamor for the last piece. And then you wish you’d made a second one and kept it at home!  

Well…this is that recipe. It’s the one folks will acknowledge first, often request, and always go back for seconds. It’s also a recipe that’s great for weekend batch cooking because it reheats well for busy mornings. 
Oh, and did I mention that it’s very low carb?  The crust is made of sausage! yeah, you heard me. Sausage!  And the filling is creamy and full of satisfying meats like bacon and ham. That’s why I called it the Sausage-Crusted Meat Lover’s Breakfast Quiche. It’s definitely more than a mouthful! 

Makes 8 Servings

1 lb breakfast sausage, room temperature (remove any casings)
1/3 cup almond flour
1/3 cup Parmesan cheese
8 ounces cubed ham
1 lb chopped cooked bacon (about 14 slices), divided
2 cups shredded cheddar cheese, divided
9 large eggs
1 ½ cup heavy cream
1/8 teaspoons salt (optional, omit if bacon and ham are salty)

Preheat the oven to 350 degrees. 

Use your hands or a hand mixer to combine the sausage, almond flour, and Parmesan cheese. Press the sausage mixture along the bottom and up the sides of a 9 by 13 casserole dish. Be sure to press the sausage crust to just below the rim of the dish since the sausage will shrink and pull away from the sides as it cooks.

Once the crust is formed, sprinkle the ham, bacon and 1 ¾ cups of the cheddar cheese evenly over the crust. Reserve 2 tablespoons of bacon and ¼ cup of the cheese to sprinkle over the egg mixture just before placing the dish in the oven.

Use a blender or a whisk to beat the eggs and heavy cream, and salt until frothy. Pour the egg mixture on top of the ham, bacon and cheese. Top the dish 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.

10 replies »

  1. Oh my! This is so good!!!!! I made bacon cheddar ranch, simply added 2 tsp ranch mix to egg mixture. Wow!!!

  2. O my goodness! At first I read the recipe looking for macros….I said that’s not like Kristie no to list them, so I watched your video.
    I have to say it made my day!! I love, love,love the way you brought your family in💕. We have the same teen vs dinosaur debates!!!

    Making this tomorrow and probably often!!! Thank you..

  3. Great recipe!! I have made it twice now. Second time I used 1/4 lb. more of the sausage. Helped with avoiding gaps and I was able to go up the sides a little more. Took about 5 more minutes cooking time.

    • I made it in a casserole dish + left it in the freezer for about a week before I made it! I left off the very top layer (the extra cheese and bacon) Cooked it straight from the freezer, covered, at 375 for about 48 mins. The last 5 mins I added cheese and bacon on top and broiled!

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