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!
Italian Style Quiche
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?
Coconut Flour Pie Crust
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!
Meal Planning
If you love meals like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Low Carb Italian Sausage Quiche
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.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hello,
Do you have a sugar free Italian sausage that you use? It is so hard to find.
Thank you!
You have a picture of a chocolate crusted pie attached to this recipe for Italian Sausage pie. My question is do you know which of your pies this picture belongs too? Looked through your mousse pies trying to find it. Don’t think it’s Samoa pie.
I don’t see the image you are seeing, but I have a chocolate pie crust, a grasshopper pie, a chocolate cream pie as well as a peanut butter mousse pie that use that crust.
Does this piecrust freeze well? And will this quiche freeze well?
yep! I’ve baked and cooled the pie crust then froze and thawed when I wanted to use it.
Second time making this. I do make it crustless and add sauted red pepper, mushroom and onion. My husband and I both love it, and he does not do keto.
If I was to add spinach to this quiche recipe, would I use already cooked or fresh raw spinach?
I would add already cooked spinach.
Do you think It would be ok to add mushrooms to this recipe?
Sure!
You should change the recipe or make a note to leave out the sweetener and vanilla for the Italian sausage quiche. I made it a couple of nights ago and questioned the ingredients, but made it per the recipe and now have a quiche in a cookie crust. It would have been so much better if the recipe was right. I made it from the meal plan not the main recipe section.
Morning Brenda, I’m going to try make your quiche without a crust… With the ingredients you have listed, I “think” it will set nicely… I will cool, slice and (and make freeze in slices) it will be my make ahead break/lunch after my fasting for the this kept journey I’m on… Thank You for a Great Flavorful Recipe!!!
Do you leave out the sugar substitute for the savory sausage quiche or make it with?
Yes I did for this savory quiche.
You did what? The question was: did you leave sweetener in or out?
Left out sweetener for savory quiche.
Thank you for this recipe. Recipe is very easy to follow and understand, my only issue is I am not a big fan of the coconut crust, next time I make it I might just do a crustless one (unless I can find maybe a different one). The filling is DELICIOUS though 😊
I have a question about the aluminum foil around the edges. I have read your recipe for the coconut crust and you mentioned covering the edges with the foil as well. Do you cover the edges of the crust with foil when you pre-bake the crust and when you bake a pie and this dish, or do you just cover the edges with foil when you are baking the pie?
thanks,
David
I would recommend covering the edges of the crust to prebake it, but then like for this recipe you shouldn’t need to cover the crust. Check it half way through cooking though to check and make sure it’s not getting too browned.