Delicious loaded Southern quiche, a twist on a classic casserole. Made without gluten and low in carbs, perfect for a satisfying meal.
Savory and Satisfying Southern Quiche Casserole: Gluten-Free and Low Carb Delight
Looking for a versatile and delicious dish that can be enjoyed for breakfast, brunch, lunch, or supper? Look no further than this savory quiche-casserole hybrid recipe. Packed with bacon, sausage, vegetables, and cheese, this dish is sure to satisfy even the pickiest of eaters. Plus, you can make it in muffin tins and freeze them for a quick and easy meal on the go. Simply reheat and enjoy!
To make this mouthwatering dish, start by cooking bacon and sausage in a skillet until well done. Add in diced veggies, seasonings, and garlic, and cook for a few minutes until everything is well combined. In a separate bowl, whisk together eggs, heavy cream, and more seasonings. Pour the meat mixture into a casserole dish, pie plate, or any ovenproof dish, then top with the egg mixture and cheese. Bake until golden and bubbly, then dig in and enjoy! This recipe is a real crowd-pleaser and is sure to become a staple in your meal rotation.
Down South Delight: A Cheesy and Crispy Quiche Casserole Twist
What are you stirring up this morning Grandma good morning y’all today we’re going to do a breakfast kiche well it can be a kiche for any time it can be lunch it can be brunch it can be supper just ever how however which meal you want to prepare it for and mine is kind of simple uh but Roy did go out to the garden and get me some kale so I’m gonna.
Put a little kale in mine because I don’t want to use broccoli I just use broccoli in a dish if y’all caught my video from yesterday it was the day before yesterday it was the broccoli pie y’all need to try that one it is delicious I vote for that so uh I’m going to use a little kale today you can use spinach you can use broccoli.
Whatever little green I just wanted a little green in mine and we’re going to have sweet peppers now I have orange and red and I’ve already cut up some red we’re doing green onion a girl told me yesterday that the red green that’s red y’all that the Red Onion had more carbs than the uh other onions so but I had the bread so I want.
To use it we’re using sundried Tomatoes heavy cream garlic minced garlic egg and in my Skillet back here I’ve got some B bacon that I’ve chopped up real fine woo that looks nice I know I’ve chopped it up real fine there was a big piece there and I am using bacon and breakfast sausage now this is about a.
Half a pound of bacon probably six or eight slices so in that and this is just breakfast bacon like you get in the little tube so I’m going to mash it up and I’m going to cook these at the same time you meant to say breakfast sausage didn’t you what did I say you said breakfast bacon oh okay well we’ve got bacon and.
Breakfast sausage in here so um so I’m just going to cook them at the same time because you don’t really don’t want your bacon crisp you just want it done and you want to cook it till all the pink is out of the sausage and and so we’re going to let that cook while I cut up some of my veggies I’ve got my bacon and sausage.
Cooking behind me and I’m cutting my peppers and this is the equivalent of like a whole pepper I had uh about this much red pepper so I’m going to do about 3/4 of this orange pepper and I’m finally dcing this pepper and I’m going to finally dce my onion also because I want it really.
Small and this is probably going to be about probably 34 of a cup of uh of peppers but you can do a whole pepper you can do green peppers here you can put uh mushrooms in yours aiche is whatever you want to put in yours so as long as you got the eggs and a little bit of heavy cream salt and.
Pepper then you can just make it your own and that’s what I’m doing this morning this is what I had in the fridge and the kale in the garden and if you don’t like bell peppers and and therefore have just never gotten into the sweet peppers I I I never like bell peppers unless I was just eating it green with the sauce.
Until Rose taught me how delicious these uh sweet peppers are and man alive they are so good and they don’t take over a dish they just add to it okay now we’re going to cut our onions I’m going to stir my meat behind me cuz I want to break up that little breakfast sausage uh in little bitty pieces I.
Don’t want big old pieces in my kiche okay now that kale keeps getting in my way now I’m just going to dice this for Rose I’m trying to dice it the small I’m missing the onion okay I’m going to cut it up even.
More because I want it real fine and I’m going to put it over with my pepper cuz I’m going to cook them all at the same time okay I’ll save that for something else I’m going to chop up my kale in just a second.
I’m going to add my kale at the same time I add my peppers and onions and that’s when my sausage and my bacon get done and this is the equivalent of one onion now you can put as much in yours as you want to I’m going to chop it up a little bit more all right that’s our peppers and our.
Onions now when Roy brought this in I washed it really well and he got the youngest tenderous leaves that he could find so but like I said you can use broccoli you can use spinach whatever whatever green you want you don’t want enough to overpower it but you do want enough to be able to.
Taste it because this is going to wilt down as you’re cooking it should have gotten some uh green onions to cut up in it too shouldn’t oh yeah we’ll put those on top okay we go we can go back out to the garden and put those on top all.
Right I’ve about got everything prepared so uh chopped up so I’m going to let my pepper I mean my sausage and bacon get done and then we’ll come back and we’re going to sauté some of this other in with the sausage and bacon that we have uh that we have cooked so okay I’m putting my sundried tomatoes which I chopped up.
My onions my peppers in with my sausage and my bacon and I’m also going to put my kale in because I want it to Wilk and cook down and get some of that green green uh taste out of it cuz G kale has a little bit Greener taste than your spinach does okay all right now to this we’re going to add.
Half a teaspoon of black pepper a teaspoon of salt because your bacon and your sausage has a little salt in it one tblspoon of minced garlic now you can take this you can use Italian sausage you can use Italian seasoning you can take it in any direction that you want to all right these are going to cook.
Probably 3 or four minutes so while that’s happening we’re going to come back over to the table and I’m going to get my mixture ready instead of a pie dish I’m going to make mine in this bowl right here and you can you can use uh cooking spray baking spray but I like to you use olive oil or.
Some kind of oil cuz there’s so many chemicals in that spray so when I can use um olive oil I do all right now now in this we are doing a half a cup of heavy cream which I’m going to go ahead and add that in and I’m doing six eggs this morning uhoh there’s a piece of my kale and I’m going to be stirring this every once in.
A while all right we’re going to do six eggs and I always break my eggs in a bowl cuz I don’t want to get a shell in there some of these are store bought some of these are uh fresh eggs and by fresh egg I mean out under out from under the hen.
Out on the chicken my son-in-law Philip has eggs and he gives me beautiful beautiful eggs my favorite are the dark brown ones like that some of his are even darker than that but I love the dark brown eggs they all taste the same it’s just my preference you can get green eggs pink.
Eggs all colors of eggs now different uh hens lay different kinds of eggs so all right all right now I’m going to Salt and Pepper this also because I like to season every element of my dish it’s got some on me so I’m not going to put much salt and.
Pepper but I am going to put a little bit now this is a crustless um PE you can use a crust on yours if you want to but I’m trying to make this low carb glutenfree no sugar so mine’s going to be a crustless pizza and some recipes call for flour cornstarch but I’m just letting my eggs bind all of mine together this.
Morning cuz I don’t want to put any of that in all right all right this is looking good I’m going to put like a four teaspoon of pepper and like a half teaspoon of salt because I’ve already salted and peppered my veggies right.
There okay we’ve sprayed our dish I’m going to let these cook about probably two or three more minutes and then we’re going to put all this together I’ve got my oven set on 350° and it’s going to cook about 30 minutes so cuz everything in it is done except your eggs and you’re wanting to bake it enough to for it to set so see.
Y’all in a few minutes grandama that looks good enough just stop and eat I know I think you could put this in a tortilla shell and just eat I think you’re exactly right but you got that one loaded I mean this is a loaded key that’s right that’s what we’re going to call it Southern loaded kiche so it is M eat it now eat it later.
Yep but this put it in kids lunches or your lunch yep you can even make it in a little individual um muffin pins and just have a little and this freezes so well put it in little muffin tins put it in the uh go ahead and cook it and then put it in ziplock bags take it out for your child’s lunch for a snack you’re talking a kich muffin a kich muffin mhm.
We’ll have to do that sometimes it freezes really really well okay now I’m just now you can add your veggies to this to your mixture but I’m just pouring mine over like this and I’m just going to Stir It Up in the bowl like that this is our Southern loaded kich run everybody she’s got her cheese.
Out all right y’all know I’m obsessed with pepper jack cheese here you can put any kind of cheese you want in it whatever what you like we just like pepper jack I don’t like cheddar cheese and eggs together it just is a flavor I’m not fond of so when I can I use a white cheese with my eggs and pepper jack is always my.
Favorite uh so I almost forgot it y’all I was about to put it in the oven and I happened to think about it okay so I’m going to stir some up in it probably a cup like that cuz I don’t want it to be really really cheesy and if you don’t like cheese or can’t have cheese you’re dairy.
Free don’t uh don’t put the cheese in it and I’m sure you have alternatives to the heavy cream also so uh whatever you can use then in the place of heavy cream use whatever you can use all right now I’m going to sprinkle some on top and this is going to make a nice nice.
Size pees for me and Roy it’s going to kind of be our brunch this morning all right this is going in a 350 degree oven for about 30 minutes and uh then I’m going to put some green onions and I also have some crispy bacon that I’ve done in the air fry and I’m going to put that Over the Top If I had some.
Fresh tomatoes I would put fresh tomatoes on the top but I don’t so 350° 30 minutes all right y’all look at there and this is beautiful and now honey you want to get a support right there I forgot to get one out we are about to take tast of.
This it’s set up beautifully wow look at that well it’s still not even cool no it’s hot it’s really hot set up a lot more oh yeah this WOW woo look it’s beautiful rose beautiful not.
Quite as easy to get out of this kind of Dish as it is a pie dish but hey it’s pretty it’s pretty in there all right baby all right I’m looking for more than pretty more than pretty I know oh y’all.
I want a little piece of that kale that’s that’s more like a meat dish than a than a kich that’s that’s good this is so good mhm yeah you you don’t taste a tremendous amount of egg in that M oh it’s not you know how sometimes Kish can.
Be real eggy haston this is not this is you can taste the peppers the onions the um bacon the sausage and that Gil in there is so good the onions on top give yeah and I sprinkle the of the green onions on give it a little extra.
Flavor and those Tomatoes when you get one you’re getting a big big one look at there oh my that’s going to be so good we didn’t have quite enough Tomatoes no we did but that’s all I had in the refrigerator I would have put twice as many of the sundried tomatoes but I didn’t have them oh that tomato Flavor now I know once you chew into that.
Sundried tomato oh my goodness just burst in your mouth food Fe the family family Fe the heart God Fe the soul make you one of these Southern loaded fishes love y’all see you next time woo I’m eating
