Spice up your breakfast or brunch with this andouille and cheddar keto crustless quiche! This will be a fun and welcome addition to your recipe collection!
This andouille and cheddar keto crustless quiche is an awesome choice for breakfast, brunch, lunch, or dinner. It contains a little spice and a lot of cheese! This quiche comes together in just over an hour and it reheats incredibly well! Enjoy!
Let’s talk about the andouille sausage and fresh veggies that make this dish shine!
Andouille is a smoked sausage made from pork. You’ll find it has a chunkier texture than most sausages. This is because most sausages are made from ground meat, but andouille is made with chopped pork. Although every brand of andouille sausage is different, many add garlic and onions. Common seasonings added to andouille include cayenne, paprika, and thyme. Andouille has a deep smoky flavor along with a nice spice level! We use a combination of diced green and red peppers along with some diced onions in this quiche. These add color, flavor, and texture to our dish.
What other ingredients go into this andouille and cheddar keto crustless quiche?
To give our quiche incredible richness and to help keep it low carb, we combine our eggs with heavy whipping cream. I love the addition of tamari to this quiche. Tamari is soy sauce which is gluten free. While most don’t, there are brands which contain gluten, so always check your labels when buying.😉One of my favorite things to add to baked egg dishes is dry mustard! Since our sausage has such awesome flavor, we only need to add a touch of salt and pepper to our quiche. I chose to use medium cheddar cheese for my quiche. You can use mild, medium, or sharp cheddar for yours. If you’d like, you could use any good melting cheese for your quiche. Some good options would include colby, Monterey jack, mozzarella, or swiss. If you want to add more spice, you could also use pepper jack cheese!
Do you have any tips for making this andouille and cheddar keto crustless quiche?
This is a fun and easy recipe, but there are a few things you can do to ensure yours turns out perfectly every time. First, I recommend you spray your pie plate with avocado oil spray to keep your quiche from sticking to the dish. Next, you’ll want to saute your sausage, peppers, and onion before adding to the quiche. I recommend buying a block of cheese and shredding it yourself. This way, you can be assured there are no additional ingredients, and you’ll find the cheese melts better! You’ll want to bake your quiche for 40-50 minutes or until a knife inserted comes out clean. I like to let my quiche set for 5-10 minutes before serving.
Here are some additional keto breakfast recipes that have eggs as the star I think you’ll enjoy!
Crustless Keto Sausage Mushroom Quiche
Easy Keto Ham and Cheese Breakfast Casserole
Keto Crustless Ham and Spinach Quiche
Tex-Mex Keto Breakfast Casserole
Helpful Hints:
*Spray your pie plate with avocado oil spray to keep your quiche from sticking to the dish.
*You’ll know your quiche is done when a knife inserted in the middle comes out clean.
Main Kitchen Equipment and Utensils:
- 9 or 10 inch pie plate
- Medium skillet
- Large mixing bowl
Splash of Encouragement:
***You will show me the path of life; In Your presence is fullness of joy; At Your right hand are pleasures forevermore. Psalm 16:11***
Andouille and Cheddar Keto Crustless Quiche
Spice up your breakfast or brunch with this andouille and cheddar keto crustless quiche! This will be a fun and welcome addition to your recipe collection!
Ingredients
- Avocado oil spray
- 1 tablespoon olive oil
- 14 ounces andouille sausage, diced
- ½ cup diced green peppers
- ½ cup diced red peppers
- ¼ cup diced onion
- 6 eggs
- 1 cup heavy whipping cream
- 1 teaspoon tamari
- ½ teaspoon dry mustard
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups shredded cheddar cheese
Instructions
1. Pre-heat oven to 375 degrees.
2. Spray a 9 or 10 inch pie plate with avocado oil spray. Set aside.
3. In a medium skillet, over medium high heat, saute diced sausage, peppers, and onion in olive oil for 7-8 minutes or until sausage browns and vegetables start to soften. Drain excess fat. Set aside.
4. In a large mixing bowl, add eggs. Whisk until smooth. Add heavy cream, tamari, dry mustard, salt, and pepper. Whisk until smooth and combined.
5. Add sausage, peppers, and onions to egg mixture. Stir to combine. Add shredded cheddar cheese to egg mixture. Whisk to combine,
6. Pour egg mixture into prepared baking dish.
7. Bake, uncovered, for 40-50 minutes, or until knife inserted comes out clean.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 231mgSodium: 730mgCarbohydrates: 3.7gNet Carbohydrates: 3.2gFiber: 0.5gSugar: 3gProtein: 19g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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