Sausage and Spinach Crustless Quiche {Low Carb & Keto}
Sausage and Spinach Crustless Quiche is an easy low carb (keto) breakfast or brunch recipe loaded with sausage, cheese, and spinach.
Sausage and Spinach Crustless Quiche {Low Carb & Keto}
Ok, this Sausage and Spinach Crustless Quiche is one of my new favorite low carb recipes. I made my Low Carb Ham and Cheese Crustless Quiche for a work breakfast a few weeks ago and it was a huge hit so when the weekend came around I decided to try out a few different variations.
This low carb quiche is packed full of fluffy eggs, a creamy mixture of sauce and cream cheese, spinach, and a little more cheese because you can’t ever really have too much cheese. The result is the perfect keto breakfast, lunch, or dinner!
I’m hyping up the low carb part because I have been trying to be good but this is a breakfast or brunch casserole that people will love whether they are avoiding carbs or not. This fluffy crustless quiche would make a great addition to any Easter brunch, Mother’s Day brunch, or just a Sunday family breakfast.
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
What is in this Sausage and Spinach Crustless Quiche?
- Eggs
- Ground breakfast sausage
- Cream cheese
- Heavy Cream
- Cheddar cheese
- Fresh baby spinach
How Do You Make Sausage and Spinach Crustless Quiche?
- Preheat oven to 375 degrees F.
- In a skillet over medium high heat brown the ground breakfast sausage until it is almost cooked through. Drain excess grease and return to the skillet.
- Add cream cheese and stir together with sausage cooking until the sausage finishes cooking and the cream cheese is fully melted.
- Place baby spinach in a microwave-safe bowl and add 2 tablespoons of water. Microwave for 2-3 minutes until spinach is lightly steamed and tender. If you prefer you can saute the spinach in a skillet with a teaspoon or two of olive oil rather than microwaving.
- In a bowl add eggs and 1 cup of heavy cream. Whisk together.
- Spoon the sausage cream cheese mixture into a greased 11×7 inch casserole dish. You can also use a 13×9 inch casserole dish the quiche just won’t be as thick and may cook slightly faster.
- Add spinach on top of the sausage and sprinkle the shredded cheddar cheese over everything.
- Pour the egg mixture over the sausage and spinach and use a spoon to move things around just a big to let the eggs get down into the mixture.
- Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn’t shake in the center.
- Remove and let cool for about 5 minutes before cutting and serving.
How to Reheat Sausage and Spinach Crustless Quiche:
This is the kind of recipe that I like to make on Sunday when I have a little extra time and then I reheat it throughout the week for breakfast, lunch, or dinner. To reheat all you have to do is place it in the microwave for approximately 2 minutes (time may vary depending on your microwave).
If you don’t want to use a microwave you can place a slice in a small casserole dish covered with foil, and heat it in a 350 degrees F oven for 4-5 minutes. To reheat the whole casserole in the oven heat, covered with foil, for about 20 minutes.
Want More Easy Low Carb Recipes?
SAUSAGE AND SPINACH CRUSTLESS QUICHE
Like this recipe? Pin it to your Low Carb Recipes board!
Follow Home. Made. Interest. on Pinterest
Sausage and Spinach Crustless Quiche
Ingredients
- 1 pound Ground breakfast sausage
- 8 ounces Cream cheese, cubed
- 6 Eggs
- 1 cup Heavy Cream
- 8 ounces Cheddar cheese, shredded
- 5 ounces Fresh baby spinach
Instructions
- Preheat oven to 375 degrees F.
- In a skillet over medium high heat brown the ground breakfast sausage until it is almost cooked through. Drain excess grease and return to the skillet.
- Add cream cheese and stir together with sausage cooking until the sausage finishes cooking and the cream cheese is fully melted.
- Place baby spinach in a microwave-safe bowl and add 2 tablespoons of water. Microwave for 2-3 minutes until spinach is lightly steamed and tender.
- In a bowl add eggs and 1 cup of heavy cream. Whisk together.
- Spoon the sausage cream cheese mixture into a greased 11x7 inch casserole dish.
- Add spinach on top of the sausage and sprinkle the shredded cheddar cheese over everything.
- Pour the egg mixture over the sausage and spinach and use a spoon to move things around just a big to let the eggs get down into the mixture.
- Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn’t shake in the center.
- Remove and let cool for about 5 minutes before cutting and serving.
Nutrition
Can you use milk instead of heavy whipping cream for this recipe?
Yes you can 🙂
I really liked this dish as well as everyone in my house.
I made 2 small changes adding only 1/2 cup heavy whipping cream and 4 oz shredded cheese.
It was divine!
This was excellent. The only change I made was adding mushrooms and topping with mozzarella.
I love the addition of mushrooms too!
Made this for a Pickleball party brunch. I did top it with mushrooms and a little more cheese on top (cheddar and mozzarella) It was a big hit!
Love this recipe! It’s my go to when we have company. Everyone loves it!
Awesome recipe! My family and I love it. How many grams are there per serving?
Absolutely delicious! My family loves this and it is low carb!
My go to for meal prep for breakfast. I add jalapenos and sun dried tomatoes.
How many servings?
There are 10 servings.
Delicious! I use 3/4 cup whole milk instead of heavy cream. My family loves this.
Can you make this ahead of time and store in fridge until time to bake?
Yes you can make this ahead of time and store it in the refrigerator but the bake time may take a bit longer since it will be chilled when it goes in the oven. Please note raw eggs out of the shell shouldn’t be kept in the refrigerator for more than 2 days so I wouldn’t suggest doing this earlier than the night before.
Hi. I’ve made this before and it was a hit! I’m going to do it again but only have frozen spinach. Since I’m cooking it a little before hand, it should work right?
Can you freeze the leftovers?
Yes! I like to cut mine into individual servings and then wrap tightly in plastic wrap and store in an airtight container in the freezer. When I’m ready to eat I just microwave for 2-3 minutes until warmed through.