Sausage and Spinach Quiche Recipe

This sausage and spinach quiche with a flaky, low-carb lupin flour crust has been in the works for almost a year. This is the best of my many attempts. 


Crust – 1 cup almond flour  or cashew flour – 3/4 cup lupin flour – 1  tbsp  arrowroot powder – 6 tbsp grass fed butter  or ghee – 6-8  tbsp ice water  Filling – 2 cups cooked breakfast sausage (about a pound ) – 1 shallot fine mince – 10 egg – 1/2 cup yogurt  – 1/2 tsp sea salt  – 1/2 tsp black pepper – 2 cups goat cheese shredded (I like manchego in this recipe too) – 2 cups spinach


Process almond, lupin, and arrowroot. Pulse well to mix. Mix flour with cold butter diced. Mix by pulse. Pause when butter chunks are smaller but visible.

Step 1

While pulsing, add 6 tablespoons ice water to the food processor. If your food processor stopper is holed, pour water in. Butter should bake into a tender crust.

Step 2

This crust should be tacky and mostly intact. Yours may need more tablespoons of water if dry. Avoid wetting the crust by adding water only when needed.

Step 3

Wrap a dough circle in plastic or beeswax. Refrigerate quiche for 30 minutes before assembling. Wrapping multiple crusts makes pies, quiches, and galettes easy!

Step 4

Making Filling Cool breakfast sausage and shallot after browning and draining. Fork or whisk eggs, yogurt, salt, and pepper in a medium bowl. Shredded cheese, spinach, and cooked sausage. Roll the crust while reserving the filling.

Step 5

Flatten crust Preheat oven to 400F.Between two parchment papers, roll the dough into a 12-inch round.Crimp pie pan edges with dough. Avoid hand-heating butter by working quickly and handling little.

Step 6

Make a pie After another quick mix, pour filling into pie crust.After 10 minutes at 400, bake quiche at 350 for 40–45 minutes. Serve and enjoy after 5-10 minutes of cooling!

Step 7

See Also

See Also

Lemon, Turmeric And Feta Meatball Soup Recipe