This Keto Sausage Crusted Quiche is the perfect way to enjoy a make ahead keto breakfast on the go! This Keto quiche is easy to make, reheats well, and is hearty enough to keep you full for hours!
This delicious Keto Sausage Crusted Quiche is fantastic at home, for brunches, or on your commute to work, school, or the gym in the morning. It’s delicious at any temperature and reheats well if you prefer it hot.
Did I mention that this Keto quiche recipe was also super easy to make? Simply take your (thawed) raw sausage and press it into a pan or pie plate. Then add some veggies and fresh herbs (I used eggplant slices, cherry tomatoes, and parsley for this recipe, but you can sub in your favorites.)
Mix up your eggs, cream, and cheese (I used grate Parmesan in this recipe) and pour it gently into the pan.
Bake until firm and you’re ready to serve!
This Keto Sausage Crusted Quiche can also be made in muffin tins to make it even more portable and easier to portion out!
Keto Sausage Crusted Quiche – Low Carb & Gluten Free
- Yield: 6 servings 1x
A Keto sausage crusted quiche recipe that is perfect to eat at home or take on the road! Customize with your favorite veggies, herbs and cheeses!
- 12 oz raw Pork Sausage Roll
- 5 slices eggplant, peeled (about 1/2 inch thick)
- 10 cherry tomatoes, cut in half
- 2 Tbsp fresh parsley, chopped
- 6 eggs
- 2 Tbsp heavy whipping cream
- 2 Tbsp grated Parmesan cheese
- 1/4 tsp Kosher salt
- 1/8 tsp ground black pepper
- Preheat the oven to 375 degrees (F).
- Press the sausage along the bottom and sides of an 8″ casserole dish or pie plate.
- Lay the slices of eggplant across the bottom.
- Top with the halved cherry tomatoes and fresh parsley.
- Combine the eggs, heavy whipping cream, Parmesan, salt and pepper in a medium bowl and whisk until blended.
- Gently pour over the ingredients in the pan.
- Bake in a 375 degree (F) oven for about 40 minutes or until firm in the center and the sausage is fully cooked.
- Serve at any temperature.
To make this in muffin tins, use the large sized tins and bake until the center is firm.
- Category: Keto Breakfast Recipe
- Serving Size: 1/6th of the batch (square, wedge, or two muffin c
- Calories: 340
- Fat: 28g
- Carbohydrates: 3g net
- Protein: 17g
Had a little too much fun and need to drop some pounds? Get started today with my FREE low carb and keto menu plans and lose the weight for good!
Can’t get enough delicious low carb recipes? Download all five of my e-cookbooks (over 150 delicious low carb recipes) for just $19.99 for a limited time!
Looking forward to trying for an upcoming weekend getaway. Just curious if anyone has made ahead and frozen or froze raw to bake after thawing?
Awesome, I like sausage.
Anyone try this in a convection oven? Suggestions on cooking time/temp for that scenario?
I flattened out sausage and cooked and placed in quiche dish. I added broccoli, onions, portobellos and red bell pepper. I think will add a bit of cheddar to top off. Going to serve w small salad. Smells wonderful.
Love this recipe but How can I adapt this to a 10″ pan? Will one sausage roll make it?
Hi Vicki. Add 2 more eggs and 1 pound of sausage. Will be fine.
Kay Hughes says
Does this freeze well?
I used hot sausage and topped with a mixture of swiss and mozzarella cheese. OMG! This was sooo good. I look forward to trying some new vegetable and cheese combos. Love the site. Keep it up.
Mellissa Sevigny says
Thanks so much Angel, glad you liked this one!
I’m making this today. With broccoli, instead of eggplant. Very delicious. I’ve made it before and it’s an awesome recipe!
Jessica Crouch says
I just made this with yellow squash instead of eggplant (my eggplant went moldy :( and it was all I had to replace it). Tip for people doing that, if you don’t precook it, it will end up very watery (but still good). I thought my sausage had given out a loooot of grease and then I remembered squash is very watery (duh right?). In any case, it was very yummy!
I have mine in the oven now! Spinach, portobello mushrooms, vidalia onions and cherry tomatoes! It smells heavenly and I can’t wait to try! Thanks for the recipe.
Mellissa Sevigny says
Hope it tasted as good as it smelled Ambet! :)
This recipe is great! It has a different texture than the quiche that I make, so it seems like a different dish. I found that pre-baking the sausage crust so that it was partially done was a good idea. Then I could drain of the extra fat and liquid before putting on the toppings; and, I didn’t h ave to wonder if it was getting cooked through. I didn’t have egg plant, so I substituted some sauteed red peppers and onion. Delicious…and a keeper. Thanks!!
Mellissa Sevigny says
Thanks April, and thanks for sharing your pre-baking idea – don’t know why I didn’t think of that myself! :)
This looks great – will definitely try this for a Sunday breakfast some day!
This sounds great- but does it end up vvery greasy? I would imagine as the crust bakes, it would produce so much grease that it would be floating in it…Do you drain it periodically during cooking..or am I missing something here?
Mellissa Sevigny says
A good quality sausage like Jones Dairy Farm won’t produce a lot of grease Chana! But if you find that there is a little, just dab it with a paper towel to remove any excess!
in case you’re in Chicago, I highly recommend Lou Malnatti’s ‘crustless’ pizza. they use sausage as the base. sure, the sauce has carbs, but this pizza is truly splurge worthy! (and, it taste great cold!) according to their nutritional info, 1 slice has 2g carbs (1 slice = 1/11th of a medium pizza). if you’re eating a normal size slice (1/6th of the pizza), it’s still only 4g carb. and, 1 slice is pretty filling.
I usually shy away from meat crusts as the longer I low-carb, the heavier I find such things, but you injection of eggplant will totally tone down the heaviness for me. Brilliant, Melissa! I look forward to trying this sometime!
Can’t wait to try this one
This is spectacular! What an idea. I never would have thought of using sausage as a crust. It feels so naughty, but the protein factor and all of the veggies makes perfect sense. I’m definitely making this for my family members the next time we have an occasion to make a special breakfast. Or even dinner!
I wish we here in Canada had better bacon. They have now made the packages smaller for the same price and there is 1 carb per slice. Is it my imagination or did that change? I look at the ingredients and can’t understand why. There is no sugar. Going to try this recipe. I love quiche but have given it up because of the crust. Yum.
Try getting bacon from Costco in Canada. It is most often cheaper, better quality and is not cured in any sugar. Most bacon is cured in a salt/sugar mix and many even use maple so that would explain the 1 carb per slice. Thankfully it’s only 1 carb so nothing really to worry about!