This EASY Gluten Free Low Carb Quiche has a homemade, buttery, flaky Almond Flour Crust! Sausage, spinach and eggs make a high protein, filling breakfast!
PIN GLUTEN FREE LOW CARB QUICHE WITH ALMOND FLOUR CRUST
Quiche! Buttery, eggy and luscious! Fun to say, fun to eat!
Okay I’ll stop.
Just a crispy, FLAKY and BUTTERY low carb paleo almond flour pie crust full to the BRIM with velvety eggs, juicy, spicy sausage and little flecks of spinach because GREEN! HEALTHY! And it makes you feel like you’ve made VRY VRY wise decisions and are already KILLING your day because SPINACH before you even leave the door. Ya dig?
Side note: Is quiche really just a fancy name for breakfast pie? Discuss. I’ll wait.
Eggs and sausage were made for each other (hello low carb keto breakfast casserole!) and when you add pie crust to the mix? It’s just like HELLO! Who are you and what have you done with my morning bowl of banana peanut butter overnight oats? It might just be a loooooong time until those resurface considering the paleo quiche situation that we currently find ourselves in.
Give me a Q! Give me a U! Give me an I!
Aaaand, you know the rest. You can spell.
I consider myself a bit of a “crust connoisseur’ as my G-Ma used to make me JUST crusts when she made pie for family shin-digs and I PINKY promise you cannot tell this little golden-brown crusty gem is low carb.
This low carb breakfast quiche is one of Mr. FFF’s current favorite recipes which is saying A LOT, because he has always told me he HATES quiche. He spent a few years of his childhood doing missionary work in Nepal and the only “American” breakfast they knew was quiche. SO, they made it for him EVERY SINGLE day for 2 years.
I was pretty nervous to make a low carb quiche on account of knowing his pre-quiche-judgement, but sometimes you just gotta DO YOU.
Not gonna toot my own horn, but low carb spinach quiche has been eaten for MANY many mornings by both of the inhabitants of FFF HQ (fancy name for Mr. FFF and I, if you’re not following.)
Making this keto quiche is actually WAY easier than you might think. The hardest part is making the crust and the only thing hard about that is rolling it into a circle. This is honestly probably not even hard for you, I’m just circular-ly challenged.
HOW TO MAKE QUICHE 101
- In a frying pan, Saute up your sausage until it’s golden brown and no longer pink inside.
- Whisk together your eggs, milk, and spinach. Add in that juicy sausage.
- Pour it into your (cooled!) crust
- Bake at 375 degrees until the crust is brown and the eggs are set, about 40 minutes!
- Let it sit for just a few minutes and you are ready to MUNCH!
GLUTEN FREE LOW CARB QUICHE SUBSTITUTIONS
Ground Pork – You can use pre-seasoned pork sausage if you’re not worried about it being paleo!
Monkfruit in the crust – you can leave this out if you don’t have it on hand. I just like the little sweetness it brings.
Coconut milk – Use heavy cream if you don’t care about dairy free!
Like we just said, sometimes you just gotta DO YOU.
As long as “doing you” involves setting the breakfast tone with a little crusty-quiche magi, you have my full permission to EMBRACE your beautiful YOU-ness.
OTHER RECIPES YOU MIGHT LIKE:
- 1/2 Lb Grass-fed ground pork*
- 1/2 tsp Dried parsley
- 1/2 tsp Italian seasoning
- 1/4 + 1/8 tsp Ground black pepper
- 1/4 tsp Red pepper flakes
- 1/8 tsp Fennel seed
- 1/8 tsp Paprika
- 1/2 tsp Sea salt
- 1/4 tsp Onion powder
- 5 Large eggs
- 1/2 Cup Light canned coconut milk
- 1/4 tsp Salt
- 1 Cup Spinach, roughly chopped and tightly packed
- 1 Low Carb Pie Crust, at room temperature (click for recipe) *
Pre-heat oven to 375 degrees.
Mix the pork with all the spices, up to (and including) the onion powder. Heat a large skillet on medium heat and cook then pork until it is no longer pink, breaking it up into pieces and draining excess fat.
In a large bowl whisk together the eggs, coconut milk and salt until well mixed. Stir in the spinach and cooked sausage until well mixed.
Pour into the cooled pie crust and place into the oven. Bake for 20 minutes. Then, loosely cover the top with tinfoil and bake for another 18-20 minutes, until the eggs are set.
Let cool at room temperature for 10 minutes and then slice and DEVOUR!
TIPS & NOTES:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 9 POINTS+: 9. OLD POINTS: 8
(per 1/8 of the quiche)
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