Sausage and Spinach Quiche (low carb + keto options)
This Sausage and Spinach Quiche is the perfect easy brunch recipe! With options for low carb, keto and gluten free diets this recipe is perfect for everyone.
You know those embarrassing moments you wish you could forget? The kind normal people just pretend never happened, well I have one of those memories. Instead, I am going to own it and tell you all about it.
The first time I remember having quiche I was probably 16, maybe even younger. A silly teenager who was certain she was older than she was. I was having brunch with an older friend and her Mother. I thought a lot of her Mom, but she was kind of intimidating and I couldn’t really tell if she liked me. So, of course, I was trying extra hard. I politely ordered, in my thick Southern drawl, “Qui-chee” meaning, Quiche, from the menu.
Everyone just stared at me. The dear Mother said as nicely as she could, holding back a smile, “Honey, it is pronounced “Kee-sh.” Oh dear.
There is no coming back from that one. I could feel my face get bright red. I just smiled and said “yes, that is what I will have.” So, today I am presenting my most favorite breakfast ever, Sausage and Spinach “Qui-chee”!
Want more quiche recipes? Try our Bacon Jalapeno Quiche, Mini Ham & Asparagus Quiche or Asparagus Cheddar Quiche!
What’s in a Spinach Sausage Quiche?
This spinach, sausage and cheese quiche has a simple ingredients list. Here’s all you’ll need to make this recipe:
- Pie Crust – You can use a store-bought crust, but I used this keto pie crust because it is low-carb and gluten-free. It’s got a great butter flavor and flakey texture. You won’t need to blind bake it for this recipe. It’s easy to make this pie dough ahead of time, wrap it in plastic wrap, then freeze it for later!
- Sausage, Spinach, and Cheddar Cheese – These are our mix-ins of choice, but check the Tips section below for substitution ideas. I used frozen chopped spinach that has been thawed and drained.
- Eggs and Heavy Cream – We use these to create a creamy egg custard that comes out nice and fluffy.
- Kosher salt and Black Pepper – This light flavoring is all you need to complement the delicious fillings and delicate crust.
How to Make a Spinach Sausage Quiche
This sausage spinach quiche couldn’t be simpler to make! You will need a deep-dish 9-inch pie crust (or large cast iron skillet), a mixing bowl, and a whisk. Here’s how to make a classic sausage quiche:
Lay the crust and mix-ins
Lightly spray a deep-dish pie pan with oil and press your pie crust into the pan. Press it up the sides of the pan; crimp or fold it around the edge if your pan has a nice, decorative detail. Layer the spinach (after thawing and draining of excess moisture), cooked sausage, and shredded cheese over the crust.
Make custard filling
In a mixing bowl, stir together the eggs, heavy cream, salt, and pepper. Whisk vigorously until completely combined, then pour the beaten egg mixture over the crust, sausage, spinach, and cheese. Bake for 20-23 minutes until the quiche has set.
What to serve with a spinach quiche recipe
This all-in-one breakfast recipe is fantastic on its own or washed down with a tasty Passion Fruit Tea! To stretch the meal further, consider adding a Tomato and Avocado Salad or maybe a little fruit salad for a sweet bite. These Keto Bagels or Gluten-Free Buttermilk Biscuits also make perfect brunch side dishes!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator up to 3 days. You may prefer to plate a couple paper towels at the bottom of the container to soak up any moisture, keeping the crust nice and dry. Reheat in the microwave (50% power in 1-minute increments) or in the oven (covered, 350 degrees F, 5-10 minutes)
Tips for Making a Keto Quiche
- You can also use a cast iron skillet if you do not have a deep dish pie pan.
- Cheese Variations: Sharp cheddar cheese, Gruyère, Pepper Jack, Monterrey Jack, or Swiss Cheese are all great choices! A crumbly feta cheese or shredded parmesan may work better as garnish as the others melt a bit better.
- Vegetable Substitutions: You could use mushrooms, onions, or garlic instead of the spinach. However, these all add a decent amount of liquid to the quiche which could lead to a soggy crust! It is best practice to lightly sauté these and cooling them before pouring the egg mixture over them. If you want to use fresh spinach instead of frozen, sauté that as well.
- If you are using a frozen pie crust, you may need to add additional cooking time for the egg mixture to be completely cooked through.
More Keto Breakfast Recipes:
- Keto Sausage Pinwheels
- Easy Steak and Eggs
- Keto Sausage Egg and Cheese Bites
- Low Carb Chicken and Biscuits
- Spinach Cheese Bites
Get the Recipe: Sausage and Spinach Quiche Recipe
Ingredients
Pie Crust:
- 1 store bought pie crust or keto pie crust, linked in notes
Quiche Filling:
- 1 1/2 cups cooked and crumbled breakfast sausage
- 1 cup spinach frozen spinach, thawed and drained
- 1 cup shredded cheese, divided
- 1/4 cup heavy cream
- 5 eggs
- salt and pepper, to taste
Instructions
- Preheat the oven to 350F.
- In a deep dish pie pan, lightly spray the pan and press the pie crust into the pan and up the edges of the pan.
- If using keto crust listed below, pre-bake the crust 10-12 minutes until set. If using regular refridgerated pie crust you do not have to prebake.
- In a mixing bowl combine the eggs, heavy cream, salt and pepper. Whisk vigorously until completely combined.
- Layer the spinach, cooked sausage and cheese over the crust.
Pour the beaten egg mixture over the crust. - Bake 20-23 minutes until the quiche has set.
Notes
- This is the low carb keto pie crust I use.
- You can also use a cast iron skillet if you do not have a deep pie pan.
- If you are using a frozen pie crust, you will likely need to add a few minutes to the cooking time.
Love how you pronounced “Quiche” – so cute! This looks fabulous! Pinned :0)
Thanks Julie, it tastes even better than it looks!
Is the baking time correct? After 25 minutes mine was still completely runny underneath the surface.
Oh dear! Yes, 25 minutes has always worked in my oven, we make this at least once a month and haven’t had that issue. Is your oven calibrated? If not the temperature might be off. You can always place foil around the edges to prevent the crust from browning too much and let it continue to bake until it is set.
I don’t know if it’s because I used a frozen pie crust, but I cooked mine for an extra ten minutes and it was perfect! All 3 of my boys are extremely picky and they devoured it!
Oh good!! 🙂 I am so glad to hear it! We really love this one! Thank you for letting me know! I will make notes on the recipe!