If you’re looking for a delicious keto quiche recipe, you’re about to be very happy. This hearty florentine quiche with sausage recipe is great for breakfast, brunch or even as dinner! With just four net carbs per serving, it’s easy to fit this dish into your keto macros. You can make this dish near zero net carbs by going with a crustless quiche. If you’re experimenting with the carnivore diet, eliminate the crust and the spinach and bake the egg mixture in the same dish to make this keto quiche recipe into a carnivore diet recipe instead.
Quiche has its roots in France, but some think it may have originated in its close neighbor, Germany. It started being mentioned in texts around the 13th century. Regardless of where it originated, it makes perfect sense why I’ve always loved quiche. With ancestry related to Germany, France and England/Scotland, it’s pretty likely that many of my ancestors enjoyed this tasty egg dish. Quiche is naturally almost keto friendly…the only problematic ingredient is the crust.
Fortunately, it’s fairly easy to make a delicious keto friendly quiche crust from almond flour, or you can simply make a quiche keto by making a crustless quiche. You can take any meat and eggs quiche recipe and bake it in the pie plate without a crust. This sausage keto quiche florentine is no exception. While I love it with this buttery, almond flour crust, you can just as easily make it into a keto crustless quiche.
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Keto Friendly Quiche Recipes
There are plenty of quiche recipes, but two of the most well known are Quiche Lorraine and Quiche Florentine. Here are some delicious quiche flavor combinations in your keto-friendly quiche, including ingredients. All you need to do is use this keto quiche crust, then add your favorite keto friendly quiche ingredients with eggs.
- Quiche Lorraine: Bacon and Swiss Cheese
- Quiche Florentine: Spinach and Gruyere Cheese
- Spinach and Leek Quiche
- Smoked Salmon and Cream Cheese Quiche
- Tomato and Pesto Quiche
- Goat Cheese and Onion Quiche
- Spinach and Feta Cheese Quiche
- Turkey and Cheddar Cheese Quiche
- Artichoke and Feta Cheese Quiche
- Chicken and Chipotle Quiche
The beauty of quiche is one you have the basic ratio of eggs to cheese to meat/veggies, you can really sub in any combinations you like. Generally for every six eggs you’ll use about eight ounces of meat (you can substitute part of that with bulkier vegetables) and four ounces of cheese.
Keto Quiche Florentine with Sausage
1 9″ pie plate
For the Crust
- 1 ½ cups almond flour
- 1 tablespoon gelatin
- ¼ teaspoon salt
- ⅓ cup butter melted
- 1 large egg beaten
For the Filling
- 1 teaspoon tallow or olive oil
- 2 cloves garlic minced
- 3 tablespoons chopped green onion
- 8 ounces fresh spinach
- 8 ounces breakfast sausage
- 6 large eggs
- ¼ teaspoon salt
- 4 ounces gouda cheese shredded
- 3 ounces cherry tomatoes optional, for garnish, halved or quartered
- 1 tablespoon chopped parsley optional for garnish
Preheat oven to 400 degrees.
In a medium mixing bowl add the almond flour, gelatin, salt, butter and egg. Mix to combine thoroughly.
Shape dough into a ball and place in the refrigerator for 10 minutes.
Place the dough in a greased 9″ pie plate and use your fingers to press evenly into the pie plate.
Cover with parchment paper and add pie weights, if using.
Bake for about 20 minutes or until golden and firm.
Remove crust from oven and let cool for at least 5 minutes. Leave the oven on.
In the meantime, prepare the quiche filling.
In a large skillet, heat the tallow or olive oil.
Place the garlic and onion in the skillet and saute until fragrant, about 1 minute.
Add spinach to the skillet and cook until wilted, about 3 minutes.
Remove spinach mixture from the skillet and place in a large mixing bowl. (If you have a large enough skillet you can leave the spinach in while you cook the meat.)
Add sausage to the skillet, breaking up the meat. Continue to cook until sausage is evenly browned.
Pour the sausage into the spinach mixture and stir to combine.
In a separate bowl, beat the eggs and salt, add in the cheese and stir to combine.
Pour the sausage mixture into the crust.
Pour the egg mixture over the sausage.
Bake for about 20 minutes or until eggs are set and slightly golden.
Garnish with tomatoes and parsley if using. Serve warm.
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