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.
Low carb food items are a pain for find. This is delicious!
How many eggs do you use? Wasn’t able to find an actual number in the recipe! Just made it though and it looks amazing!
Thank you so much for noticing that! LOL It is 6 eggs! I hope you like it 🙂
Added chives. Great dish! Thanks!
Do you use 8 oz shredded cheese (2 cups) or do you shred an 8 oz block of cheese (4 cups)? Just clarifying before I make it, because to me, “8 oz cheddar cheese, shredded” means shred an 8 oz block which seems like a lot of cheese.
It is a total of 8 oz shredded.
Great! Thank you for the clarification!
This is delicous!!!!! Followed exact directions, no additions or omissions!
Delicious recipe!!!
I did not have enough spinach, and added drained tin of asparagus tips…..
My husband asked me to let you know, it’s awesomely delish!!!!
Makes keto that much more easy to follow…
Thank you
Ooo I think asparagus sounds so good with this. I’m glad you both liked it. Keeping it in the fridge to heat up when I’m hungry definitely helps keep me on track!
Has anyone tried to do this with just milk not heavy cream? Would that make it too watery ?
Mixing milk and butter creates a substitute for heavy cream. I recommend three-quarters of a cup of milk and one-quarter of a cup of melted unsalted butter.
This was sooo good! I used hot italian sausage and added shredded parm. to the sausage mixture and then on top. Thank you!
Can this be made the night before and refrigerated till baking in the morning?
Yes! That is what I do and it makes getting breakfast ready in the morning so easy!
When prepping the night before, do you put EVERYTHING together and just leave the cooking for the morning? I wasn’t sure with the spinach how it would keep? Or assemble it in the morning?
You can put everything together the night before. I haven’t had any issues with the spinach not holding up. If you prefer you can just mix up the eggs the night before and then add the sausage, cheese, and spinach before putting it in the oven.
My husband has made this several times, very good.
I made this for a brunch I hosted over the weekend, and everyone lived it!! I had a couple of guests who are doing a modified keto diet and were so happy to have something they could eat!! I will definitely be making this again!!
That’s great! We love hearing that.
I need this to stretch so I left the sausage and cream cheese the same and added 1.5 times The rest of the ingredients. It turned out great! I had to send the recipe out to all my friends who attended the brunch.
So glad it was a hit! 🙂
That was amazing!! I don’t usually leave comments but thank you for this recipe!!!
Does 1/10th of this recipe really have 38g of fat?
Hi Cindy, the amount of fat can vary based on brands that you use but yes this recipe has 38g fat in a serving between the sausage, heavy cream, and cream cheese.
How many servings is this?
10 servings
What is the serving size?
It is 1/10 of the dish. Cut into 10 equal pieces.
Delicious!
Because I am at home under virus lockdown, I had to substitute canned evaporated milk for the heavy cream. The resulting quiche was delicious, but it didn’t set up altogether even after extended baking. Any suggestions on how to use canned milk for us shut-ins? Would sauteing the spinach instead of microwaving result in less water in the quiche?
It was tighter as leftovers, but I can’t wait to make this with heavy cream once I can get back to the grocery store.
This is the ultimate breakfast casserole (even though I know it’s technically a quiche). My mom found this recipe while she was following a keto diet. Our family continues to love it, and we have requested it for Christmas morning breakfast! I like to recommend it to my nutrition clients because it is nutritious, gives long-lasting energy, and keeps you satisfied. I can’t really emphasize just how tasty this is. Five stars well deserved!
Celeste, thank you so much! I make this monthly. We also love it. Sometimes I add mushrooms or any odds and ends in the fridge.
Hi – I used Chorizo and it was awesome! Served with a dollop of Daisy Sour Cream.
Can this be frozen after baking?
Yes you can freeze it 🙂
This is the best quiche I have ever made. So rich and delicious. My family loved it ❤ . Thanks for the recipe.
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I made these into muffins. I just cooled everything and combined them into the egg & heavy whipping cream mixture, cooked 20 minutes. I also did half mozzarella and half cheddar. DON’T SKIP THAT CREAM CHEESE IN THE SAUSAGE. Makes it so creamy. Going to replace cheese with goat cheese next time. I plan to mix it into the cream cheese mixture since the goat cheese I have is so creamy.
I LOVE goat cheese. Sounds like a great addition to me!
This recipe is amazing! I made it and ate three times in a row and then froze the rest of it for a quick microwave breakfast!
O.M.G. This is so scrumptious!! I have made it 2x already!!! The mixture of flavors is sooooo good!! I have to limit myself, otherwise I’d eat it all!!
This was Amazing!!
Just wondering is it 429 calories per serving i see its 10 servings? Looks yummy
Yes, per serving.
Just made this and it was a big hit with my Keto Life husband. The only thing is did differently was added about a 1/2tsp of nutmeg to the custard when I was whisking it up. (it’s a German thing…works great with mashed potatoes too) I think it took it to another level with the added warmth and fragrance. This one will be on repeat, and will definitely be made when we have company for breakfast.
I’m so glad he liked it! I’m going to give nutmeg a try the next time I make it.
Would you be able to make this not low carb and use a pie crust? My family loves spinach quiche and I would like to try with a bottom pie crust. Do you think this would work? How would you adjust cooking instructions/times?
We have made this many times and LOVE it! One question, can it be doubled and would it affect the cook time? I’m wondering if I can double it and fit it in a 9 x 13 pan, just unsure how the time might change if anyone has done it? Thanks!
Hi Shelly I have doubled this recipe and baked it in a 9×13 casserole dish. Start checking it at 45 minutes. Remember it is done when the middle just has a little jiggle to it!
Sounds awesome, would the recipe as is fit into an 8×8 baking dish? Having brunch on Saturday and this sounds perfect.