Crustless Sausage & Cheddar Quiche

Happy Sunday Funday! I am super excited to share some new awesome recipes with you all. Stay tuned for more!!!

I’ve been trying to eat food lower in carbs. So, I made this crustless quiche. I’m not a huge fan of eggs. I can only eat them every so often. The problem is eggs are a great food while doing the Keto/low carb diet. I need to change the texture and try and mask the flavor as much as possible to really enjoy an egg dish. Quiches and egg stratas are a great way to accomplish that.

That is where this recipe comes in. The star of this dish is definitely the sausage and cheddar cheese. I mean c’mon who doesn’t like sausage and cheese?

This quiche is definitely low in carbs because there is no crust. If you aren’t watching your carb intake or want to use a crust, feel free to do so. I’m sure it would just make this dish even better. If you want to spare some carbs, don’t worry this quiche is delicious without any crust at all.

This quiche is wonderful left over. Dare I even say better the next day! The flavors seem to intensify really well by the next day and makes this a great left over dish. It’s perfect to prep for breakfasts through the week. If you want to double this recipe, just make it in a larger baking dish and cut into squares to serve vs pie slices.

I hope you give it a try!

Crustless Sausage & Cheddar Quiche

8 oz cooked breakfast sausage
1 medium onion, diced
1 ½ cup shredded cheddar cheese
1 ½ cup heavy whipping cream
6 large eggs
2 t salt
2 t pepper
1 t garlic powder
1 t onion powder

In a medium sauté pan over medium heat cook the sausage and break up into small pieces. Cook until cooked through. Remove from heat and drain on paper towel to remove excess grease. Add diced onion to the sauté pan and cook on high heat mixing every so often until onion has softened.

Preheat oven to 350°. Grease an 8 inch pie pan with cooking spray. Spread the onion and sausage evenly on the bottom of the pie pan. In a medium bowl whisk together eggs and add the heavy whipping cream, whisk until fully incorporated. Fold in the cheddar cheese.

Pour egg mixture into the pie pan. Bake in the oven for 35-40 minutes. Insert a knife into the center of the quiche to make sure it comes out clean. The quiche shouldn’t be jiggly in the middle. If it is put back in for another 5-7 minutes. Let the quiche set 10-15 minutes before cutting to serve.

Chef Notes: To make sure the quiche doesn’t go over and make a mess bake it on a cookie sheet to catch any leaks of the egg mixture. Your oven will thank you.


Low Carb (Keto) Bacon & Swiss Cheese Quiche

Low Carb Bacon & Swiss Cheese Quiche

I’ve been eating low carb for the past few weeks. Doing Keto as much as I can be and just trying to adapt certain foods to lower carb options. This is a recipe I’ve posted before however I made this less carbs and I came out DELICIOUS. It may even have an edge over the original recipe.

A few things to keep in mind, the crust on this is NOT like a regular crust. It taste and smells delicious but it definitely doesn’t firm up the same and may fall apart slightly. HOWEVER, it’s super tasty and even when I make the regular version the crust seems to still fall part, so give this a try!

Check it out if you are looking for a great quiche idea with less carbs!



1 ½ cups almond flour, fine
6 T melted butter
½ t garlic powder
¼ t salt

8 slices cooked bacon, chopped
1 small onion (1/2 cup), small diced
¾ cup swiss cheese, shredded or small diced
4 eggs
1½ cups heavy cream
¼ t salt
¼ t pepper

Directions: Preheat oven to 350°. For the crust: In a medium bowl mix together almond flour, melted butter salt and garlic powder . Mix well. Grease an 8 inch deep pie pan and press in the crust mixture evenly over the bottom of the pan and up the sides.

Note: I used less almond flour to make it less carbs, so this isn’t going to come completely come up the sides of the pie pan. Try and make it as even as possible when pressing into the pan.

Poke a few holes with a fork on the bottom of the crust and bake in the oven about 8-12 minutes until it starts to get brown. (It will continue to bake with the mixture)

Remove the crust from oven and let sit while making the filling.

In a bowl whisk 4 eggs well, add in the heavy cream and mix until fully incorporated. Season with salt and pepper.

Add the bacon, onion, and Swiss cheese to the bottom of the pie pan. Gently pour in the egg mixture. Bake at 350 for 35-45 minutes. Check the middle of the quiche to make sure it’s cooked and no longer “giggles” put a knife in the middle to make sure it comes out clean. Let set at least 10 minutes before cutting and serving.

Notes: I figured about 5.25 net carbs for an 1/8th of this quiche. The Carbs are coming from the almond flour and the onions. Some almond flour may be different in net carbs so make sure to check your labels. If you don’t have a deep pie pan just use 1 cup of heavy cream and 3 eggs everything can stay the same.


Favorite Breakfast Dishes: Savory Edition I

I’ve had a few people reach out to me on social media and ask what my favorite breakfast dishes are. It’s funny because I never use to like breakfast or really eat it.  I’d just snack on something mid morning and that would be it.  More recently I’ve been eating more for breakfast and I really enjoy making breakfast on the weekends.  I’m going to do 3 parts to my “Favorite Breakfast” dishes.  First part will be my favorite breakfasts, savory edition part I and then I’ll do part II and last will be a sweet edition.  Stay tuned for part II of Savory and then the Sweet Edition.

Now on to my favorite dishes some are pretty generic but nonetheless delicious!   Below you will see a few of my favorite ones with photos. The bacon and Swiss quiche is one of my favorites but I’m not adding to this list as I’ve posted recently.  Check out my previous blogs for that recipe.


1: Spinach and Feta Omelet: Serves 1


2-3 eggs

1/2 T water or milk

1/2 cup spinach, chopped

2T onion, chopped

3T feta, crumbled (more of less if desired)

Pinch: Salt and Pepper

1/2 T of butter or cooking spray

Directions: Heat a small sauté pan to medium heat. Crack the eggs and whisk with water or milk. Add in onion, spinach, feta and salt and pepper. Butter the sauté pan and add in the egg mixture.  Cook about 3-4 minutes and flip over and finish cooking. Then fold sides over. I like to make mine a little brown and crispy. Reduce cook time if you’d prefer to not have it that way.   Serve hot with last tablespoon of feta cheese over the top.

Note: This is not an omelet with the ingredients stuffed inside. You can also do it that way. I just like to have the spinach and feta through the egg vs just inside.



2: Breakfast Egg Muffins


2T water/milk

8 Eggs

Cooking Spray

Pinch: Salt and Pepper

2-3 Fillings

Examples: cheese, onion, mushrooms, spinach, cooked bacon, cooked sausage etc

Directions: Preheat oven to 350°. Spray cooking spray in 8-10 openings in a cupcake pan. Whisk together the eggs and add in the water or milk and salt and pepper. Add your desired fillings to the muffin tin evenly, you can add different fillings to some to give you variety.  Evenly add the egg mixture to the openings. Don’t over fill.  Bake for 20-22 minutes until cooked through.  Cooking times may vary.

Remove from the oven and let sit before removing. Run a knife around the edges to assist with removing the egg muffin from the tin.

Note: These can be reheated in the microwave for 30-45 seconds and they can also be frozen for a quick breakfast. Keep in mind you may loose some quality after freezing. wp-image-1324126044


#3 Egg “Waffles”


2 eggs

1/2 T milk or water

2-3 desired fillings

Examples: cheese, onion, mushrooms, spinach, cooked bacon, cooked sausage etc

Pinch: Salt and pepper

1/2T Cheese (Topping)

Cooking spray

Directions: In a bowl whisk everything together, eggs, water or milk, salt and pepper and the 2 desired fillings. Heat up a waffle iron to medium heat. Spray the waffle iron with cooking spray. Cook 3-4 minutes, check once to make sure it’s cooking. Remove from heat and top with sprinkle of cheese.

Note: I’ll be honest this doesn’t taste strong like eggs.  I actually like it for that reason as sometimes I’m not in the mood for eggs but want the protein.  This is a great option. Try it with other fillings. Mine in the picture below is feta and spinach. (One of my favorite things with eggs!)



#4 Breakfast Tacos


4 eggs, scrambled and cooked seasoned with salt and pepper

4 flour tortillas, taco size, warmed

2-4T salsa

1 avocado, diced

1T shredded cheese

Directions: Add scrambled eggs to tortilla and top with salsa (as much as desired) and 1/4 of the avocado and top with shredded cheese.

Note: These tacos are super easy and can be prepped ahead of time. Just heat up the eggs in the microwave slightly and assemble the taco. Feel free to add additional toppings if you’d like. Picture below isn’t great, but I wanted to show an example of how it looks. (I will take a new picture next time I make them)


Hope you enjoy all these! Stay tuned for part II of Savory Breakfasts coming soon!

Bacon Swiss Quiche

Happy Sunday! When I think of Sunday I think of brunch, relaxation and catching up on my DVR.

However, this morning I’ve been a busy bee. Made a quiche for brunch, cleaned the kitchen, mopped the floor and I’m about to meal prep some food for the week. I’ll save the relaxation for later this afternoon.

So, My Mom has been making this quiche I made today for as long as I can remember. It’s a great breakfast dish and easy to make.

Bacon Swiss Quiche


6 crisp bacon slices, chopped (I use cooked bacon and just cut in thin slices with a scissor)

3 eggs

1 1/2 cups half and half (or heavy cream)

3/4-1 cup Swiss cheese, grated

1/2 medium onion, chopped

1 pie crust (pre-made or homemade)

2t onion powder

Sprinkle: Salt and Pepper

Directions: Preheat oven to 400°. Place the pie crust on a baking sheet. This will catch anything that may drip out while cooking. Add chopped onion, bacon and Swiss cheese to the pie crust. In a bowl mix together eggs and half and half (or heavy cream), onion powder and salt and pepper. Pour the mixture in the pie crust. Place the pie in the oven for 15 minutes at 400° and then reduce oven to 300° and cook for 25-30 minutes. Check the quiche with a knife in the center, if the knife comes out clean it’s done. Let sit for 15 minutes before serving.

Note: You can wrap the edges of the pie crust with foil to keep it from burning. It’s great to partially prep ahead of time especially if you have company staying with you or company coming over for brunch. Just add the onion, bacon and cheese to the pie crust and cover it and place in the refrigerator the night before. The next day you just need to make the egg mixture and pour into the crust. It just cuts down on the time in the morning.

Enjoy your Sunday!

Grating the Swiss cheese!
Pouring the egg mixture into the crust.