Sausage and Asparagus Quiche

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.