Low Carb Cheesy Italian Sausage Quiche

• Meat

  • 16 oz Italian chicken sausage

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 cup Red peppers, roasted

• Bread & Baked Goods

  • 1 Coconut flour pie crust, pre-baked low carb

• Dairy

  • 1/2 cup Half & half
  • 1/2 cup Heavy cream
  • 1 cup Mozzarella cheese
  • 1/3 cup Ricotta cheese
  • 1/3 cup Sour cream

Found on sugarfreemom.com

Description

Ingredients

• 1 pre-baked low carb coconut flour pie crust
• 16 ounces Italian Chicken sausage, casings removed
• 1/2 cup roasted red peppers, chopped
• 1/2 cup heavy cream (I used Horizon)
• 1/2 cup Half & Half (I used Horizon)
• 3 eggs
• 1/3 cup ricotta cheese
• 1/3 cup sour cream (I used Horizon)
• 1 cup shredded mozzarella cheese, divided
• Optional: chopped fresh parsley to top

Directions

• 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 1/2 cup of mozzarella cheese over the sausage and peppers. Reserve the rest for the topping.
• In a bowl whisk together the heavy cream, Half & Half and eggs.
• Stir in ricotta and sour cream until combined well.
• Pour mixture into pie shell.
• Add remaining 1/2 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.

Nutrition