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–+ servings
Overhead view of keto quiche in a pie crust plate, with one slice of quiche missing and another separated from the rest.

Keto Quiche (with a Keto Crust!)

Loaded with fluffy eggs, diced ham, and lots of cheese, this keto quiche is an easy low carb breakfast option that's great for meal prep or holiday mornings.
Prep: 15 minutes
Cook: 25 minutes
Cool 10 minutes
Total: 50 minutes
Yield:8 slices

Equipment

  • 9-inch pie plate pie crust should already be in pie plate
  • Large bowl
  • whisk

Ingredients

  • 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

Instructions

  • 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.
    Overhead view of eggs and heavy cream whisked together in a large mixing bowl with a whisk.
  • 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.
    Keto quiche filling mixture in a large glass mixing bowl with a silver whisk on a neutral background.
  • 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.
    Overhead view of a fully-baked keto quiche in a pie plate, shot from overhead.

Notes

  • 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.

Nutrition

Serving Size: 1slice | Calories: 456cal | Protein: 17g | Fat: 40g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 602mg | Potassium: 296mg | Total Carbs: 8g | Fiber: 4g | Sugar: 3g | Net Carbs: 4g | Vitamin A: 1087IU | Vitamin C: 0.4mg | Calcium: 182mg | Iron: 3mg
Recipe By:Sam Guarnieri