This savory Cheesy Italian Sausage Pepper Quiche is gluten free, low carb and keto! Perfect for brunch or an easy meal any night of the week!
- Prep Time 20 minutes
- Cook Time 1 hour
- Total Time 1 hour 20 minutes
- Servings 8 servings
- 1 pre-baked low carb coconut flour pie crust
- 16 ounces Italian sausage casings removed
- ½ cup roasted red peppers chopped
- 1 cup heavy cream
- 3 eggs
- ⅓ cup ricotta cheese
- ⅓ cup sour cream
- 1 cup mozzarella cheese shredded, divided
- Optional: chopped fresh parsley to top
Preheat oven to 350 degrees F.
Cook the sausage in a large skillet over medium high heat until browned.
Remove with a slotted spoon and place into pie shell.
Add roasted red peppers over the sausage.
Sprinkle ½ cup of mozzarella cheese over the sausage and peppers. Reserve the rest for the topping.
In a bowl whisk together the heavy cream, and eggs.
Stir in ricotta and sour cream until combined well.
Pour mixture into pie shell.
Add remaining ½ cup of mozzarella cheese.
Place pie onto a baking sheet.
Cover crust edges with aluminum foil to avoid burning.
Bake until center is just set, about 1 hour.
Remove from oven and cool 15 minutes before slicing and serving.
Top with fresh chopped parsley if desired.
Net Carbs: 5g
You could also divide this into 12 smaller servings instead of 8 large servings.
Serving: 1serving | Calories: 593kcal | Carbohydrates: 9g | Protein: 17g | Fat: 50g | Saturated Fat: 25g | Cholesterol: 196mg | Sodium: 880mg | Potassium: 228mg | Fiber: 4g | Vitamin A: 335IU | Vitamin C: 5.2mg | Calcium: 125mg | Iron: 1.1mg