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.
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.
Table of contents
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What is in this Sausage and Spinach Crustless Quiche?
- Eggs
- Ground breakfast sausage
- Cream cheese
- Heavy Cream
- Cheddar cheese
- Fresh baby spinach
Variations
One of the best things about this crustless quiche recipe is that you can make so many variations by just changing out the meat and veggies.
- Crustless Quiche Lorraine – Bacon, Gruyere cheese, and chives.
- Ham and Cheese Crustless Quiche – Ham, broccoli, and cheddar cheese.
- Mexican Crustless Quiche – Chorizo sausage, belly peppers, and cheddar cheese.
How Do You Make Sausage and Spinach Crustless Quiche?
Step 1 – Prepare oven. Preheat oven to 375 degrees F.
Step 2 – Brown sausage. 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.
Step 3 – Cream cheese. Add cream cheese and stir together with sausage cooking until the sausage finishes cooking and the cream cheese is fully melted.
Step 4 – Steam spinach. 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.
Step 5 – Prepare eggs. In a bowl add eggs and 1 cup of heavy cream. Whisk together vigorously. Whipping lots of air into the eggs and cream results in a lighter, fluffier quiche.
Step 6 – Add to baking dish. 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.
Step 7 – Spinach and cheese. Add spinach on top of the sausage and sprinkle the shredded cheddar cheese over everything.
Step 8 – Add the eggs. 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.
Step 9 – Bake. 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.
Step 10 – Cool and serve. Remove and let cool for about 5 minutes before cutting and serving.
Frequently Asked Questions
Absolutely, and that’s one of the beauties of this dish! You can fully bake the quiche, let it cool, and then cover it tightly before popping it in the fridge. When you’re ready to serve, just reheat it gently in the microwave or in the oven at a low temperature to keep it moist and delicious. It’s a brunch game-changer, especially when you’re entertaining and want to enjoy more time with your guests and less with your oven.
The million-dollar question! The key to quiche perfection lies in the jiggle. Yes, you heard that right. Give the quiche a gentle shake, and if the center slightly jiggles but the edges are set, you’re golden. A knife inserted near the center should come out clean. Remember, the quiche will continue to set as it cools, so a slight jiggle means you’re on the right track.
Freezing is a fantastic way to extend the life of your quiche. Once cooled, slice it into portions, wrap each piece tightly, and freeze. When the craving strikes, reheat slices in the microwave or oven until they’re warm throughout.
The secret to a fluffy, not soggy, quiche lies in not just the ingredients but also the preparation. Give your eggs a good whisk! Air incorporated into the eggs will help keep things light and airy. Also, make sure your spinach is thoroughly drained of any excess water. Too much liquid can weigh down the egg mixture, leading to a denser, wetter quiche.
How to Store Crustless Quiche
Refrigerator
To store your crustless quiche in the refrigerator, let it cool completely, and then cover the baking dish tightly with plastic wrap or place quiche in an airtight container and seal. Store in the refrigerator for up to 5 days.
Freezer
To store your crustless quiche in the freezer, let it cool completely, then cut it into individual portions. Wrap each portion in plastic wrap and then aluminum foil or store each portion in an airtight container. Store in the freezer for up to 3 months.
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?
- Bacon Cheddar Egg Salad
- Mississippi Sin Deviled Egg Recipe
- Keto Butter Chicken (Instant Pot Version)
- Keto Meatloaf – Low Carb Comfort Food
- Keto Big Mac Bowl
- Keto Chicken Gyro Bowl
- More Keto Recipes…
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Sausage and Spinach Crustless Quiche
Ingredients
- 1 pound Ground breakfast sausage
- 8 ounces Cream cheese, cubed
- 6 large 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 11×7 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.
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.
One of my favorite go to’s! My whole family loves this one. Easy for meal prepping and is delicious!
In an 11 x 7 dish, what is a serving size, please? It’s in the oven right now, and I love just about any quiche and would like to know how much I can devour?
Thank you
We cut it in to 10 even squares. 1 square is a serving.