Keto Quiche (with a Keto Crust!)
I love a good crustless quiche as much as the next person, but a quiche without crust just isn’t the same! This keto quiche recipe includes a crispy, flaky, savory keto pie crust so you never feel like you’re missing out on anything but the carbs. Loaded with fluffy eggs, diced ham, and lots of cheese, it’s an easy, 4g-net-carbs-per-serving breakfast option that’s great for meal prep or holiday mornings.
What Makes This Recipe So Good
- Quiche is a delicious, savory, rich, satisfying French dish that can be made with any number of or type of mix-ins you like. If you’re keto, though, it has one major downfall… the flour crust. Crustless quiches are super popular, and delicious in their own right, but sometimes you just want a low carb copycat of the real deal, crust included. That’s what you get with this keto quiche! A totally keto-friendly filling baked right in to a totally keto-friendly pie crust. Not only is it low carb, but it’s also gluten free, so you can tackle a couple of dietary needs all in one recipe.
- If meal prep is your thing, you’ll love this recipe. It’s super easy to make, it stores and reheats well, and you can divide it into as many servings as you need to fit your day. Make your quiche on Sunday and portion the slices into individual containers you can grab on your way out the door in the week, or prepare the quiche as-written and freeze it whole or in individual slices to enjoy later on.
- Not a fan of ham? No problem! Replace it with bacon or sausage, or go meatless and use veggies like spinach or peppers or mushrooms instead. Just like traditional quiche, a keto quiche is totally customizable. You can also play with the seasonings you use, different types of cheeses, various meat + veggie combos, whatever makes your taste buds happiest!
- This recipe starts with a fully-prepared, homemade keto pie crust. We don’t include making the crust in the quiche prep time because the crust starts out already prepared. Part of the pie crust process is a 70-minute chill time and a 10-minute bake time, so be sure to factor that in if you’re making the pie crust right before you make the quiche. You can prepare the pie crust up to 3 days in advance and just refrigerate it in an airtight container until you’re ready to make your quiche.
- If you prepare the pie crust in advance, remove it from the fridge and let it come to room temperature before starting your quiche. If you’re making the pie crust right before you make the quiche, bake the crust at 325°F for 10 minutes as instructed in the pie crust recipe, and then proceed with the quiche recipe. Don’t forget to adjust the temp on the oven!
- Want to really wow your friends and family? Whip up an easy hollandaise sauce (it’s keto, too!) to serve on the side or drizzle over the top of the quiche. Famously used on eggs benedict, hollandaise is a creamy, rich sauce made with butter, egg yolks, heavy cream, and a little lemon juice. It’s a perfect compliment for the crispy keto quiche crust.
Low Carb & Keto Recipes to Get Excited About
- Creamy Jalapeño Popper Dip (Low Carb, Keto)
- Keto Eggplant Parmesan (Low Carb, Gluten Free, Vegetarian)
- Perfect Keto Charcuterie Board
- Whole30 Burgers – Burger Joint Style (Paleo, Low Carb)
- Keto Big Mac Recipe
- Sausage, Egg, and Cheese Breakfast Casserole
Keto Quiche (with a Keto Crust!)
- 1 prepared keto pie crust made from this recipe, see Notes
For the Quiche Filling
- 6 large eggs
- ¾ cup heavy cream
- 1 cup cooked, diced ham or cooked, diced bacon
- 1 green onion chopped, approximately 2 tablespoons
- 1 cup freshly shredded cheese see Notes
- ½ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- 9-inch pie plate pie crust should already be in pie plate
- Large bowl
- Preheat oven to 350° Fahrenheit.
- Crack eggs directly into large bowl, then add heavy cream. Whisk ingredients together vigorously until mixture is pale yellow in color and no streaks of egg or cream remain.
- Add diced ham, chopped green onion, shredded cheese, salt, and pepper to egg mixture. Whisk ingredients together until thoroughly combined, then pour mixture into prepared pie crust.
- If needed, spread mixture out into one even layer, touching all sides of pie crust. Place pie plate in preheated oven and bake 20 minutes, or until eggs are fully set but not too firm. To check doneness, gently shake pie plate. If center of quiche filling wiggles, return quiche to oven and bake another 5 minutes, then check again. Repeat process as needed, baking in small increments until quiche is ready.
- When quiche filling is fully set but not too firm, remove pie plate from oven and set aside to cool. Let quiche cool 10 minutes, then slice as desired and serve warm.
- This recipe starts with a fully-prepared keto pie crust. Part of the pie crust process is a 70-minute chill time and a 10-minute bake time, so be sure to factor that in if you’re making the pie crust right before you make the quiche. You can prepare the pie crust up to 3 days in advance.
- If you prepare the pie crust in advance, remove it from the fridge and let it come to room temperature before starting your quiche. If you’re making the pie crust right before you make the quiche, bake the crust at 325°F for 10 minutes as instructed in the pie crust recipe, then proceed with the quiche recipe.
- Cheese: Any type and flavor will work here. For the best results, use fresh cheese that you shred or grate yourself. Prepackaged shredded cheese contains starches and fillers to prevent clumping, which also add unnecessary carbs and prevent the cheese from melting like it should.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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