I absolutely love quiche and this Southwestern Quiche with a low carb crust is a double bonus. It tastes great and the crust is lower in carbs than a regular quiche crust.
WHAT IS QUICHE?
If you have never had a quiche it is basically a French tart that has a pastry crust and a savory egg-based filling. It is kind of a baked custard type consistency.
People are usually big fans of quiche or they don't care for quiche at all and sometimes it is a textural issue.
The best part of quiche is that it is very easy to customize for individual tastes. You can add all sorts of ingredients and make your very own quiche creation.
INGREDIENTS FOR A LOWER CARB SOUTHWESTERN QUICHE
This quiche has a crust. You can make a crustless quiche that is practically carb-free if you are picky about what you put inside. I like both, but will always prefer my quiche with a crust!
- Breakfast Sausage
- Jalapeno Jack Cheese
HOW TO MAKE A SOUTHWESTERN QUICHE
There are many variations for a Southwestern Quiche. You can definitely add or subtract ingredients for this recipe based on your own likes and dislikes.
This recipe is heavy on meat, but you could substitute chopped bell peppers and onions if you like those.
STEP ONE: COOK MEAT
Start off by cooking the bacon and sausage. Make sure the bacon is nice and crispy and then chop it up.
The breakfast sausage can be sauteed and then crumpled up.
While the meat is cooking go ahead and start on the crust.
STEP TWO: MAKE CRUST
Preheat the oven to 400°F.
In a large mixing bowl combine the unflavored gelatin and the almond flour.
Add the softened cream cheese and beat the ingredients together with a stiff spatula.
Now add the beaten eggs to the mixture. Mix these ingredients together till they form a loose dough.
STEP THREE: BAKE CRUST
Grease a 9-inch deep-dish pie pan with vegetable shortening.
Put the dough into the pan and smooth it out with your greased fingers. Try to get an even crust that goes over the bottom and up the sides as far as you can get it.
Poke holes in the bottom of the crust with a fork.
Bake the crust for about 12 minutes at 400°F.
STEP FOUR: MAKE FILLING
While the crust is baking you can prepare the quiche filling.
In another large bowl add the 8 beaten eggs.
Add the well-drained chopped spinach, chopped bacon and sausage, and the cheese.
Stir these all together so they are well-combined.
Pour the mixture into the baked pie crust.
STEP FIVE: BAKE QUICHE
Reduce the oven temperature to 350°F.
Now place the quiche in the oven (I like to put the pie pan on a cookie sheet in case some spills over) and bake for about 45 minutes or until the center is cooked all the way through. It should reach an internal temperature of 180°F.
Serve the quiche warm with a side of salsa and/or sour cream!
CARBS AND WW POINTS
If you are following a lower-carb diet this Southwestern Quiche is a great recipe to make.
Cut this quiche into 8 equal slices each slice only has 4 net carbs! Not too bad for a filling breakfast or dinner.
If you are on the Weight Watchers program this recipe is a tad high in points but lower than it would be with a regular crust!
Be sure to use TURKEY BREAST SAUSAGE instead of regular breakfast sausage for the recipe. It is 8 points on the blue and purple myWW Plans and 11 points on the green myWW plan.
It would be easy to reduce the points a little more by using reduced-fat cream cheese and a little less jack cheese. Eating one slice of this quiche for dinner plus a side of zero-point veggies would make a filling meal. This can be a very handy Weight Watchers recipe!
SOUTHWESTERN QUICHE RECIPE
You can print off the complete ingredients and instructions for this delicious Southwestern Quiche recipe via the recipe card below.
This delicious Southwestern Quiche has a lower carb crust and is full of meat, veggies and cheese.
- 1 1/2 cups almond flour
- 1-.25 ounce unflavored gelatin
- 2 eggs beaten
- 2 ounces cream cheese softened
- 1 teaspoon vegetable shortening to grease pan
- 4 strips bacon cooked crispy and chopped
- 8 ounces breakfast sausage sauteed
- 1 1/2 cups frozen chopped spinach thawed and well drained
- 4 ounces jalapeno jack cheese grated
- 8 eggs beaten
Preheat oven to 400°F.
Start your sausage and bacon frying while you prepare the crust. Remember to periodically check their progress while you are working on the crust.
Stir the unflavored gelatin into the almond flour in a mixing bowl. Add the softened cream cheese and beat with a stiff spatula briefly and then add the two beaten eggs. Mix everything together to form a loose dough.
Grease a 9-inch diameter deep-dish pie pan or a quiche pan liberally with vegetable shortening. Pour in the dough and work it with greasy fingers evenly over the bottom and up the sides as far as you can go. Take a fork and poke holes in the bottom and bake the crust for 12 minutes at 400 F.
While the crust is cooking, prepare the filling. Chop your crispy bacon, make sure your cooked sausage is crumbled, grate your jalapeno jack, and beat your eggs, separately, in a large mixing bowl.
Add your well-drained spinach to the eggs, followed by the bacon and sausage. Stir the mixture between additions. Finally, add your cheese.
Reduce the oven temperature to 350°F. Pour the mixture into the quiche crust. Bake for 45 minutes or until the internal temperature reaches 180 F. Serve warm with a spoonful of your favorite salsa or sour cream if desired.
This is 4 net carbs per slice.
If following Weight Watchers be sure to use a turkey breast sausage instead of regular high fat breakfast sausage. If you do that the points are 8 for blue and purple myWW plans and 11 points for the green plan.
If you loved this low carb recipe be sure to check out these other yummy recipes:
- Red, White and Blue Patriotic Keto Fudge
- Italian Keto Stuffed Bell Peppers
- Keto Peanut Butter Mug Cake
- Low Carb Meatloaf
Be sure to PIN this for later and SHARE on Facebook!