Have you grown tired of the same old breakfast options? Maybe you’re stuck in a breakfast rut, or possibly you’re an intermittent faster that needs a rich and flavorful lunch to break your fast. Either way, I have just the recipe for you…my Meat-Crusted Quiche, and it comes with the added bonus of being a low carb, no sugar meal that won’t slow you down like the alternative breakfast All-stars (i.e. pancakes, French toast, cereal, etc.–although, I’m not hating on any of them, because I LOVE them all too).
Some of you already know by watching my videos on YouTube, that I follow a Keto lifestyle. I made this transition about a year after Sky was born and I was done breast-feeding, because I had about 8 baby pounds that were hanging onto me for dear life and I was exhausted and worn out from being up most of the night with a baby that simply refused to sleep. My exhaustion was leading my eating habits down a bad path that only made me feel worse throughout the day, but hey, I ate what I could grab quickly (it happens)!
Following the Keto lifestyle has been an amazing experience for me, not only with losing the weight I had set out to lose (and then some), but more importantly helping to improve so many aspects of my life…my mood improved greatly, the sleep that I was getting at night, although interrupted, was more peaceful, allowing me to wake up from a few hours of sleep a night feeling rested, my hair thickened and became shinier, I no longer experienced that brain fog I used to get after eating something sugary (or lets face it, when 3:00 pm rolled around). I could go on and on! I tell you this story however, because the Keto lifestyle motivated me to revamp my recipe arsenal by making modifications to the meals I already was making for my family. This recipe was a result of some of those modifications.
Now, you probably already know that a traditional quiche is made in a delicious, flaky, pie crust (and don’t get me wrong, I afford myself cheat days in which I happily indulge in some extra carbs), but this Meat-Crusted Quiche replaces that carb-filled crust with meat and cream cheese! Trust me, one bite of this, and you won’t miss the carbs at all! It is very rich and extremely satisfying!
Enough about me though, let’s get onto the ingredients! For this recipe, you are going to need bacon, Jimmy Dean regular pork sausage (the one in the gold roll), cream cheese, eggs, heavy whipping cream, salt, pepper, mild cheddar cheese, and baby spinach.
To prepare this Meat-Crusted Quiche, begin by preheating the oven to 350°F. While the oven is heating, preheat a large cast iron skillet over medium-high heat. Once hot, fry the bacon until crisp and transfer to a plate lined with paper towel. Set aside. Drain the bacon fat from the skillet. Add the sausage to the skillet and crumble it while browning. While the sausage cooks, transfer the bacon to a cutting board. Chop the bacon into small pieces and add it back into the skillet. Stir in cream cheese, mixing until it melts and is fully incorporated into the meat. Spoon the meat into a quiche dish and spread it evenly over the bottom to form the “crust” of the quiche. Set aside.
In a medium bowl, add eggs and whisk until fully scrambled. Mix in the heavy whipping cream, salt, pepper, cheese and spinach. Pour the mixture over the crust and put it in the oven.
Bake the quiche for 50-60 minutes or until edges are slightly brown and the middle is set. Cool for 10 minutes before slicing and serving. I hope this dish adds a little pizazz to your breakfast options and becomes as much one of your favorites as it is mine!
If you love quiche but don’t want or need the carbs, this Meat-Crusted Quiche is the perfect one for you! A sausage, bacon and cream cheese crust supports a rich, creamy, egg and cheese topping that is not only super satisfying, it’s also delicious! This recipe is perfect for anyone following a Keto lifestyle as well.
8 ounces bacon
1 (16 ounce) package Jimmy Dean regular pork sausage roll
1 (8 ounce) package cream cheese
6 large eggs
1 ½ cup heavy whipping cream
Pinch of Himalayan pink salt
¼ teaspoon black pepper, freshly ground
1 ½ cup shredded mild cheddar cheese
3 ounces baby spinach, roughly chopped
- Preheat oven to 350°F.
- While the oven is heating, preheat a large cast iron skillet over medium-high heat. Fry bacon until crisp and transfer to a plate lined with paper towel. Set aside. Drain bacon fat from the skillet. Add sausage to skillet; crumble while browning. While the sausage cooks, transfer the bacon to a cutting board. Chop the bacon into small pieces and add it back into the skillet. Stir in cream cheese, mixing until it melts and is fully incorporated into the meat. Spoon meat into a quiche dish and spread evenly over the bottom to form the “crust” of the quiche. Set aside.
- In a medium bowl, add eggs and whisk until fully scrambled. Mix in heavy whipping cream, salt, pepper, cheese and spinach. Pour mixture over crust and put in the oven.
- Bake for 50-60 minutes or until edges are slightly brown and the middle is set. Cool for 10 minutes before slicing and serving.