Sausage Crusted Quiche
Do you find flour pastry crusts to be too finicky or too high carb? Are you looking for a delicious and easy breakfast or brunch staple to have on hand over the holidays? This sausage-crusted quiche is a true winner. Created by keto chef Kristie Sullivan, it freezes and reheats beautifully. You can customize the inner egg mixture to your preference, be it with lots of vegetables or meat, or a bit of both.
"I love sauteing red pepper, diced onion, and minced kale to add to the cheese quiche filling to give it a festive coloring," says Anne Mullens, IPTN Director of Communications, who makes this quiche every year for her family's Christmas morning brunch. Below is Anne's version.
Ingredients:
Crust
1 lb breakfast or mild Italian sausage
1/3 cup almond flour
1/3 cup Parmesan cheese
Filling
1 red pepper, diced
1/2 red onion, diced
4 kale leaves,destemmed & minced
2 cups shredded cheddar cheese
8 large eggs
1 ½ cup cream
1/4 cup Parmesan garnish
Preheat the oven to 350F. Remove the sausage from its casing, and in bowl combine well with the almond flour and Parmesan cheese. Press the sausage mixture evenly into a 9" pie plate, making sure the sausage edges rise above the plate edge (it shrinks when cooking.) Precook for about 20 minutes to render off the excess fat, which you carefully pour off.
Meanwhile saute the pepper, onion and kale then distribute them evenly across the semi-cooked sausage crust. Evenly distribute the cheddar cheese, then whisk together eggs and cream and pour into the crust, topping with Parmesan. Bake for 40 minutes or until center is firm.
Serve with a side salad.