Keto Quiche Recipe: Perfecting The Low-carb Delight!

Keto Quiche Recipe Perfecting The Low-carb Delight!
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Keto Quiche Recipe
This keto quiche recipe is a simple yet elegant egg-based dish that is perfect for breakfast or brunch! Less than 3 net carbs per serving, you can enjoy it with a crust or crustless! 

Hello there! Anne Carter here from BeyondTheBayouBlog. As someone who has spent years working in restaurants, I know how important a hearty yet healthy breakfast can be to start the day off right. That’s why I’m excited to share this keto quiche recipe with y’all today.

Growing up in Louisiana, quiche was a staple in my household. Mama would whip one up for Sunday brunch after church and the whole family would devour it. These days, I’m trying to watch my figure a bit more, so I’ve given the classic quiche a low-carb, keto-friendly twist.

This crustless quiche is packed with healthy fats, protein, and veggies to keep you feeling full and energized all morning long. Don’t worry, it’s still just as rich and delicious as the quiche I grew up loving. Let me show you how easy it is to make this keto breakfast crowd-pleaser!

Is Quiche Keto-friendly?

Typically, quiche isn’t keto because it often has a crust made from white flour, which is high in carbs.

But don’t worry! This keto quiche recipe uses an almond flour crust and low-carb ingredients, making it perfect for a keto diet.

Is Quiche Healthy?

Absolutely! Quiche is a great choice if you’re aiming for something healthy. Why? Well, it’s packed with eggs, which are full of protein to keep you feeling satisfied. Plus, you’ve got those colorful veggies adding all sorts of nutrients, and let’s not forget about the yummy cheese giving it that extra flavor boost. So go ahead, enjoy your quiche guilt-free!

Why You Love This Recipe?

  • Simple Ingredients: This recipe is easy to make because it only needs five ingredients for the filling. Plus, you can tweak it to your liking!
  • Just Like the Real Thing: The homemade keto pie crust is buttery and crisp, just like a traditional pie crust.
  • Versatile: You can enjoy this dish hot or cold. It’s tasty straight from the fridge! If you’re watching your carbs, you can even skip the crust. Without the crust, this recipe has less than 1 gram of net carbs.

Overview: How To Make Keto Quiche?

Overview How To Make Keto Quiche

This keto quiche is a simple yet elegant dish that’s perfect for breakfast or brunch. With less than 3 net carbs per serving, it’s a great option whether you prefer it with a crust or crustless. The recipe is easy to follow, and you’ll love how quickly it comes together. Watch the video below to see how I make it in my kitchen!

To get started, you’ll need a keto pie crust, which you’ll prepare and blind bake. Make sure to add dried beans or pie stones to keep it from rising, and wrap tin foil around the edges to prevent burning. Once baked, let the crust cool completely. Meanwhile, preheat your oven to 180°C (350°F) and cook the bacon until crispy, then set it aside on a paper towel.

In a mixing bowl, whisk together the eggs and heavy cream. Add in the chopped ham, crispy bacon, shredded cheddar cheese, and sliced green onions. Mix everything well, then pour the mixture into the cooled pie crust. Wrap tin foil around the edges again to protect the crust, and bake for 40-50 minutes, or until the quiche is just set in the middle.

After baking, let the quiche rest for a few minutes before slicing and serving. This delightful dish is not only delicious but also keto-friendly, making it a fantastic addition to any meal plan. Enjoy!

Keto Quiche Recipe Perfecting The Low-carb Delight!

Keto Quiche Recipe

This keto quiche recipe is a simple yet elegant egg-based dish that is perfect for breakfast or brunch! Less than 3 net carbs per serving, you can enjoy it with a crust or crustless! 
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 177kcal
Author: Anne Carter
Servings: 12

Equipment

  • Mixing Bowl
  • Whisk or Fork
  • Measuring Cups
  • Knife

Ingredients

  • 1 keto pie crust
  • 5 large eggs room temperature
  • 1 1/2 cups heavy cream
  • 3/4 cup bacon chopped
  • 1/2 cup ham chopped
  • 1 cup cheddar cheese shredded
  • 1/3 cup green onions sliced

Instructions

  • Preheat the oven to 180°C (350°F).
  • Cook the bacon in a pan until crispy, then set it aside on a paper towel.
  • In a mixing bowl, whisk the eggs, then add the heavy cream, ham, bacon, cheese, and green onions, stirring until well mixed.
  • Pour the mixture into the prepared pie crust.
  • Wrap tin foil around the edges of the crust to prevent burning.
  • Bake for 40-50 minutes, or until the quiche is just set in the middle. Let it rest for a few minutes before slicing and serving.

Nutrition

Calories: 177kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 258g | Polyunsaturated Fat: 65g | Potassium: 65mg | Fiber: 3g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Keyword Best Keto Quiche Recipe, Easy Keto Quiche Recipe, Keto Quiche Recipe

Tips For The Perfect Keto Quiche!

  1. Pre-cook those veggies: Give your veggies a head start by cooking them beforehand. This ensures they release any excess water, keeping your quiche nice and firm instead of soggy.
  2. Parbake that crust: Before you add in your delicious fillings, give your crust a little time in the oven on its own. This step ensures your crust cooks through properly and won’t end up soggy under all that goodness.
  3. Choose your pan wisely: Opt for a glass or ceramic pan over aluminum. Why? Because glass and ceramic distribute heat more evenly, preventing your crust from burning on the outside while staying gooey on the inside.
  4. Size matters: Make sure your pan is the right size for this keto masterpiece. A 9-inch glass pie pan is just what you need to achieve quiche perfection.
  5. Don’t go overboard with fillings: It’s tempting to load up your quiche with all sorts of tasty ingredients, but too much can be a bad thing. Keep it balanced so you can still taste the egg goodness without ending up with a watery mess or falling-apart filling.
  6. Watch the clock: Nobody likes an overcooked quiche! Keep an eye on your oven timer to prevent your masterpiece from turning rubbery or curdled.
  7. Let it rest: Patience is key! Allow your keto quiche to cool for 10-20 minutes before diving in. This gives it time to set up perfectly for slicing and serving.

What To Serve With Keto Quiche?

What To Serve With Keto Quiche

Guide To Store Leftovers!

  • Storing Leftovers: After enjoying your meal, make sure to store any leftovers properly. Put them in the refrigerator, completely covered. This way, they’ll stay fresh for up to one week.
  • Freezing the Quiche: If you want to save some quiche for later, freezing is a great option. First, let the quiche cool down. Then, cut it into slices and place them in an airtight container. You can keep these in the freezer for up to six months.
  • Reheating Tips: You can enjoy your quiche cold or at room temperature, but warming it up is also a great choice. To reheat, preheat your oven and pop the quiche in for about 5-6 minutes. It’ll be warm and delicious in no time!

Can I Make This Quiche Ahead Of Time?

If you’d like to prepare this quiche in advance to enjoy at a later time, I recommend you bake it first. If you have an uncooked crust and raw egg mixture, it will soften the keto pie crust, which will seep the egg mixture out. Make the quiche up to three days in advance.

Why don’t you blind bake the crust?

Many recipes recommend blind-baking the crust weighted. This means that you line the crust with parchment paper and add weights such as rice or beans into the middle to help the dough keep its shape when par-baking. I did not do this and still had no issues with the crust bubbling up. I think as long as you prick the dough with the fork you can avoid this extra step.

Can You Add Fresh Herbs To Quiche?

Absolutely! But here’s a tip – they are best either mixed with the cooked fillings or sprinkled on top of the cooked quiche at the end. Mixing herbs into the egg mixture doesn’t work as well, because they tend to either float or sink.

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