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A slice of kale quiche in a small plate and a cup of coffee on the side
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Kale Quiche

Enjoy the perfect low carb breakfast with this delightfully creamy kale quiche! The ingredients mix so amazingly, it'll leave everyone begging for more!
Prep Time20 mins
Cook Time58 mins
Total Time1 hr 18 mins
Servings: 8 Slices
Author: Lindsey


  • 1 Pie Crust I use this low carb pie crust
  • 1 Lb Italian sausage casings removed, I used spicy
  • 5 Ounces Kale chopped, fresh
  • 1 Cup Sun-Dried Tomatoes chopped
  • 8 Eggs large
  • 1 1/3 Cup Heavy Cream
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Cup Mozzarella


  • Preheat the oven to 350°.
  • Prepare your pie crust and set it aside to cool.
  • Remove the sausage casings.
  • Add sausage to a large skillet and cook over medium heat, breaking it up with the back of a spoon into small pieces as it cooks.
  • Once cooked through (no longer any pink), place the sausage on a paper towel lined plate to absorb excess grease.
  • Add kale to the skillet and cook until it becomes soft.
  • Remove and place on paper towels.
  • In a medium bowl, whisk the eggs, heavy cream, salt and pepper together.
  • Add sausage, kale, sun-dried tomatoes and mozzarella.
  • Pour into prepared pie crust.
  • Bake for 40-45 minutes, or until it’s cooked all the way through — you’ll know the quiche is done when the edges are brown and the center is completely set.
  • Allow the quiche to cool before slicing, and enjoy!


Some pie crusts can burn, to prevent this, create a sleeve around the edge of the crust using tin foil.
Cut some carbs by swapping sundried tomatoes for fresh tomatoes, or leaving out the tomatoes all together.
Nutritional information is based on 1 slice, if you cut this quiche into 8 slices.


Calories: 499kcal | Carbohydrates: 11g | Protein: 20g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 275mg | Sodium: 778mg | Potassium: 803mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2820IU | Vitamin C: 28.1mg | Calcium: 179mg | Iron: 3.1mg
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