Border Quiche

"I've had this recipe written down for's out of an old low carb cookbook...hubby and I love it...this would be requested every time it was my turn to bring in "Friday Breakfast" at work...hope you enjoy!"

Original recipe yields 6 servings


  • Serving Size: 1 (132.2 g)
  • Calories 298.6
  • Total Fat - 24.1 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 263 mg
  • Sodium - 509.8 mg
  • Total Carbohydrate - 2.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.9 g
  • Protein - 17.2 g
  • Calcium - 219.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 350°F.

Step 2

Have ready a buttered 8-inch quiche pan.

Step 3

Beat the eggs in a bowl with cream, hot pepper sauce, salt and pepper.

Step 4

Mix in the remaining ingredients and pour into the quiche pan. (don't forget to fry the sausage)

Step 5

Bake 40 minutes, or until golden brown on top.

Step 6

Serve hot, warm, or at room temperature.

Tips & Variations

No special items needed.



Scaled back for one using a mini quiche pan made for todays lunch. Other than having to sub the cheese, the ingredients came together to make for a quiche that tasted as good as it looked. It was enjoyed!

review by:
(9 Feb 2021)


Not only is this delicious but it also so pretty! I skipped the hot pepper sauce and used 4 ounces of diced jalapeños and used extra cheese -- but this is so good! Thanks for sharing!

review by:
(27 Aug 2020)

Daily Inspiration

This quiche was delicious. It's so easy to make and my hubby loves that it doesn't use a pie shell. The only change I made was to use chopped chives vs. scallions -- only because I needed to use them up. Definitely a make-again recipe. : )

(3 Jan 2020)


YUM, YUM! What a perfect tasting quiche. We absolutely love the Southwest flavors of the cilantro, chilies, etc. I did though use a Portuguese chourico which really came out perfect in this dish. This will be made again. I can see serving this quiche for a brunch alongside fresh juices, bread....a perfect meal. Thank you Teresa for sharing this here with us!

review by:
(25 Mar 2019)