Low Carb Italian Sausage Quiche
This savory Cheesy Italian Sausage Pepper Quiche is gluten free, low carb and keto! Perfect for brunch or an easy meal any night of the week!
There’s just something about an All- in-One kind of meal. You know those meals that include your protein and veggies and all in a nice little package called a pie?
This meal is everything you love about savory pies and more. A cheesy quiche with crumbles of perfectly spiced sausage, the smokey flavor of roasted red peppers and oozing mozzarella in every crack and crevice.
Have I made you hungry yet?
The best savory pies start with the best savory pie crust. If your pie crust is soggy or just not that great, the filling won’t really matter.
A flaky crust is needed in this delicious Italian inspired pie. Mine just happens to be grain free, low carb and nut free. You won’t find many low carb crusts without almond flour but in our case, with a tree nut allergic child, that’s how I work.
You don’t have to use my coconut flour pie crust, but you just might want to. This pie crust works wonderful with sweet pies too, like my Lemon Cream pie!
It will be hard once this beauty is out of the oven, but you really must let it cool for a bit before slicing. It holds better when it’s had a chance to cool a while. About 15 minutes is all you will need to wait then serve yourself a nice hearty piece.
Sprinkle on little chopped fresh parsley for some color and freshness and dig in!
A hearty quiche to enjoy for breakfast, brunch, lunch or dinner that will satisfy everyone in the family!
Low Carb Cheesy Italian Sausage Quiche
Ingredients
- 1 pre-baked low carb coconut flour pie crust
- 16 ounces Italian sausage casings removed
- 1/2 cup roasted red peppers chopped
- 1 cup heavy cream
- 3 eggs
- 1/3 cup ricotta cheese
- 1/3 cup sour cream
- 1 cup mozzarella cheese shredded, divided
- Optional: chopped fresh parsley to top
Instructions
Preheat oven to 350 degrees F.
Cook the sausage in a large skillet over medium high heat until browned.
Remove with a slotted spoon and place into pie shell.
Add roasted red peppers over the sausage.
Sprinkle 1/2 cup of mozzarella cheese over the sausage and peppers. Reserve the rest for the topping.
In a bowl whisk together the heavy cream, and eggs.
Stir in ricotta and sour cream until combined well.
Pour mixture into pie shell.
Add remaining 1/2 cup of mozzarella cheese.
Place pie onto a baking sheet.
Cover crust edges with aluminum foil to avoid burning.
Bake until center is just set, about 1 hour.
Remove from oven and cool 15 minutes before slicing and serving.
Top with fresh chopped parsley if desired.
Recipe Notes
Net Carbs: 5g
You could also divide this into 12 smaller servings instead of 8 large servings.
This recipe was first published in March 2016 and updated with video and reposted in February 2019.
Nutrition Facts
Low Carb Cheesy Italian Sausage Quiche
Amount Per Serving (1 serving)
Calories 593 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 25g 125%
Cholesterol 196mg 65%
Sodium 880mg 37%
Potassium 228mg 7%
Total Carbohydrates 9g 3%
Dietary Fiber 4g 16%
Protein 17g 34%
Vitamin A 6.7%
Vitamin C 6.3%
Calcium 12.5%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda
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