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!
Sausage Crusted Meat Lovers Quiche
- 1 pound breakfast sausage room temperature (remove any casings)
- 1/3 cup almond flour or crushed pork rinds
- 1/3 cup Parmesan cheese grated
- 8 ounces ham cubed
- 1 pound raw bacon cooked, chopped, divided
- 2 cups shredded cheddar cheese divided
- 8 large eggs
- 1 ½ cups heavy cream
- 1/8 teaspoons salt optional, omit if bacon and ham are salty
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- 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 the lined springform pan. 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 whisk to beat the eggs, cream, and salt until frothy. Pour the egg mixture over the bacon, ham, and cheese. Top with the remaining bacon.
- Bake for 60 to 75 minutes, until the eggs are set in the center and the sausage is fully cooked. If the top begins to brown too quickly, cover the pan loosely with aluminum foil and continue baking.
- Remove from the oven and let the quiche sit for at least 10 minutes before removing the outer rim of the springform pan. Slice and serve.
- Refrigerate leftovers for up to 6 days, or freeze individual portions for up to 3 months. Reheat in the microwave on low power or enjoy chilled.