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! 

Sausage Crusted Meat Lovers Quiche

Kristie Sullivan
No ratings yet
Course Breakfast
Cuisine American
Servings 8
Calories 895 kcal


  • 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.


To make this quiche in a 9 by 13-inch baking dish, increase the number of eggs to nine and bake the quiche for 45 to 55 minutes, until set and the sausage is fully cooked. Let sit for at least 10 minutes before serving.


Nutrition Facts
Sausage Crusted Meat Lovers Quiche
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cooking Keto with Kristie, keto, keto breakfast, low carb, Sausage-crusted quiche
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Categories: Cooking Keto with Kristie, Recipes

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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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