Chile Verde Cream Quiches are crust-free, grain-free, primal, low carb, and have a paleo, dairy-free option. These are almost carb-free (0.5 net carbs per mini quiche).
I made these for brunch with pretty much leftovers I had in the fridge and was so happy with the outcome, especially the Verde cream topping.
I have made these with an organic Salsa Verde from a jar, which saves time, but also included a link to a homemade recipe if you feel up to it.
I used real, full fat, organic, gum-free sour cream, but also have a link to a recipe for dairy-free sour cream for the paleo version.
My family gobbled these guys up like a swarm of locusts. I know they would hate that comparison, but they are some serious eaters, except my little picky guy. He eats slowly, painfully, and the food gets cold.
I have a pet peeve about the food having to be hot, not warm. This is why I continually burn the roof of my mouth or my tongue.
My husband, on the other hand, can eat food cold and will eat leftovers without reheating them. Does it bother when your food is cold or a little warm?
- 6 eggs, beaten
- ½ cup organic egg whites
- ⅓ cup Salsa Verde, I used Trader Joes salsa verde, or you can use this homemade recipe
- 2 tablespoon organic heavy cream, or unsweetened almond milk
- 3 tablespoon mild green chilies, chopped, or canned organic green chilies
- 4 sausages, cooked and chopped
- ½ teaspoon sea salt, like this one
- ⅓ teaspoon black pepper
- Top Layer:
- 2 tablespoon organic sour cream, or for paleo use this dairy free sour cream recipe
- 2 tablespoon Salsa Verde, I used trader Joes salsa verde, or my Homemade Roasted Salsa Verde
- Optional garnish:
- 1 to 2 mini peppers, sliced
- ¼ cup grated cheese * optional
- Preheat oven to 400 F and grease or oil a medium size muffin pan, like this one.
- In a large mixing bowl combine: eggs, egg whites, salsa verde, heavy cream or almond milk, green chilies, cooked chopped sausages, sea salt and black pepper. Stir together thoroughly.
- Pour egg mixture into each muffin cup.
- In a medium-size mixing bowl combine: sour cream or dairy free sour cream, and salsa verde. Stir together well.
- Once the topping is mixed, place a spoonful of verde cream topping on top of each quiche.
- Can garnish with an optional, small mini pepper slice and grated cheese if desired.
- Bake at 400 F for 30 minutes or until center is done.
- Remove from oven, cool and enjoy.
📖 Printable Recipe Card
Chile Verde Cream Quiches
Ingredients
- 6 eggs beaten
- ½ cup organic egg whites
- ⅓ cup Salsa Verde I used Trader Joes salsa verde, or you can use a homemade recipe
- 2 tablespoon organic heavy cream or unsweetened almond milk
- 3 tablespoon mild green chilies chopped, or canned organic green chilies
- 4 sausages cooked and chopped
- ½ teaspoon sea salt
- ⅓ teaspoon black pepper
- Top Layer:
- 2 tablespoon organic sour cream or for paleo use a dairy free sour cream
- 2 tablespoon Salsa Verde or use Trader Joes salsa verde
- Optional garnish:
- 1 to 2 mini peppers sliced
- ¼ cup grated cheese * optional
Instructions
- Preheat oven to 400 F and grease or oil a medium size muffin pan, like this one.
- In a large mixing bowl combine: eggs, egg whites, salsa verde, heavy cream or almond milk, green chilies, cooked chopped sausages, sea salt and black pepper. Stir together thoroughly.
- Pour egg mixture into each muffin cup.
- In a medium size mixing bowl combine: sour cream or dairy free sour cream, and salsa verde. Stir together well.
- Once topping is mixed, place a spoonful of verde cream topping on top of each quiche.
- Can garnish with an optional, small mini pepper slice and grated cheese if desired.
- Bake at 400 F for 30 minutes or until center is done.
- Remove from oven, cool and enjoy.
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Notes
Nutrition
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Jill says
When you say sausages...are those breakfast link sausages, or something like smoked sausage or bratwurst, or something else? Thank you!!
Stacey says
Jill, yes the small breakfast sausage links.
Roxana Lopez says
These look so good! I'm wondering about baking it all in one casserole dish, then cutting into servings. I'm having trouble visualizing the volume. Can you tell me whether an 8x8 pan would work for this recipe, or will it need something larger? Any time estimate for baking it that way?
Thanks so much. Your recipes are always so appealing, and they make me want to run to the grocery store for ingredients right now!! Can't wait to try this one.
Stacey says
Roxana, I think an 8x8 pan or a 9 inch pie pan would work as well. Baking times will vary but I would test it at 25 mins and then go longer if needed. It could take up to 30 minutes or more.
~Stacey
Juan says
This looks delicious