This crustless version of a classic egg-based dish delivers satisfying savory flavors without the carbo-load!
Quiche is my favorite breakfast-for-dinner dish. I don’t often eat early in the day, but I love breakfast foods for other meals because they’re typically quick to prepare and filling. Plus, it feels a little rebellious!
This sausage and spinach quiche recipe has become my go-to choice for an easy meal that stretches my food budget. I’ll often add whatever veggies are languishing in my crisper, like bell peppers, onion, or cauliflower.
This quiche is rich, savory and cheesy, but the spinach gives it a touch of earthy freshness. And because there’s no crust, I can feel good about getting my quiche fix while staying true to my low-carb lifestyle. Another great thing about this dish is having leftovers. They keep beautifully in both the fridge and the freezer, and make for deeply satisfying lunches over a few days. I like to wrap individual slices for the easiest grab-and-go option.
Whether I’m serving this quiche at a ladies’ lunch, popping it in the oven after work, or making it for Sunday dinner with my gluten-free niece, it’s always a crowd-pleaser.
What’s the difference between a quiche and a frittata?
A quiche and a frittata are both savory, egg-based dishes. Their main differences come down to the use of crust, dairy, and cooking method. Traditional quiche features a creamy egg custard baked in a pastry crust, often mixed with cheese, meat, or vegetables, and baked until set. A crustless quiche—like this recipe—keeps the same custardy filling but skips the crust entirely. This makes it lighter and lower in carbs while still delivering the classic quiche texture, thanks to the blend of eggs and half-and-half.
A frittata, on the other hand, is also crustless but usually firmer and with less dairy in the egg mixture. Frittatas often start cooking on the stovetop and then finish under the broiler or in the oven. The result is more like a thick, hearty omelet that slices into wedges.
How do I store leftovers?
Let your sausage and spinach quiche cool completely, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze individual slices or the entire quiche for up to 3 months. Thaw overnight in the fridge. Reheat in a 350°F oven or air fryer, or microwave individual slices, until piping hot or a food thermometer registers an internal temp of 165°F.
Similar recipes to try
Hungry for more egg-based low-carb dishes baked in a pie pan? Check out this recipe for a Savory Crustless Quiche, this one for Keto Cheeseburger Pie, this Keto Taco Pie Recipe, and this one for Keto Breakfast Burrito Quiche.
Sausage and Spinach Keto Quiche
Ingredients
- 1 pound ground sausage
- 2 cups fresh spinach
- 6 eggs
- 1 1/2 cups half-and-half
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Mexican cheese blend shredded
- Avocados sliced, optional for garnish
Instructions
- Preheat oven to 350°F. Prepare a 9-inch pie pan with a spritz of nonstick cooking spray.
- In a medium skillet over medium heat, cook the sausage while breaking up clumps with a wooden spoon until it's not quite completely browned, about 7-9 minutes. When it's almost cooked through, add the spinach. Cook and stir until the spinach wilts, about 1 to 2 minutes. Transfer this mixture to the prepared pie pan and set aside.
- In a medium-sized mixing bowl, add the eggs, half-and-half, dry mustard, salt, and pepper. Whisk until all the ingredients are well blended.
- Stir the cheese into the egg mixture and pour it over the sausage mixture.
- Bake until the quiche appears firm with only a slight jiggle in the center when you gently shake the pan, and a knife inserted in the center comes out clean or almost clean, about 45-50 minutes.
- Remove from the oven and let the quiche rest for at least 10 minutes before slicing.
- Garnish with sliced avocados if desired and serve warm.
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