Sunday mornings were made for fresh-out-of-the-oven quiche. This fluffy quiche features crisp asparagus and a savory blend of leeks and sausage -- all wrapped in a creamy egg custard. The keto-friendly crust is made from a combination of almond flour, butter, and cheddar cheese. This has all the upscale brunch vibes, but don’t be fooled as it is incredibly easy to make. Whip it up on a Sunday and eat well all week.
First, you’ll prepare the crust. This is as easy as pulsing the ingredients in a food processor. Pulse until a dough ball forms, which should take about a minute. From there, press the dough ball into the bottom and up the sides of a tart or pie pan. Pop the crust in the refrigerator to firm up while you prepare the filling.
Next, cook leeks and sausage and cool slightly. Once cooled, it’s time to make the custard. Custard is a simple combination of eggs and dairy. To keep this keto-friendly (and insanely smooth), we use heavy cream. For a dairy-free version, full fat coconut milk will do the trick. The ratio of egg-to-dairy is important to get the classic quiche consistency. We use a ratio of ¼ cup cream for each egg. Be sure to whisk vigorously to ensure it’s completely combined.
Finally, lay the sausage in the prepared pie crust, top with custard, and arrange asparagus spears over top. While it bakes, you can kick back and relax.
2 cups almond flour
1/2 tsp salt
1/2 cup cheddar cheese
3 tbsp butter, softened
1 tbsp olive oil
1/4 cup leeks, thinly sliced
1/4 lb pork sausage
4 large eggs
1 cup heavy cream
4 oz asparagus, trimmed
Allergen disclaimer: Egg, Nut, Dairy
To make the crust: Preheat oven to 375F. In a food processor, pulse almond flour, salt, cheese, and butter until dough forms. Press mixture into the bottom and up the sides of a tart or pie pan. Transfer to refrigerator until ready to use.
To make the filling: In a skillet, heat olive oil over medium-high. Add leeks and cook 3-4 minutes, until soft.
Add sausage and cook 5-7 minutes, breaking up while stirring, until cooked through. Remove from pan and set aside to cool for about 10 minutes.
In a medium mixing bowl, vigorously whisk eggs, cream, and salt and pepper to taste.
Spread sausage mixture on the bottom of the prepared pie crust. Pour egg mixture over sausage then arrange asparagus spears on top.
Transfer quiche to oven and bake 35-40 minutes, until firm. Remove and cool to room temperature. Slice and serve.
Danielle Moore is a Nutritionist and the Founder of Sunday Bacon Kitchen, a full service culinary design firm inspired by her son’s love of bacon on Sunday mornings. Follow her cooking and eating adventures on Instagram at@sundaybacon