keto quiche

A Keto Quiche recipe that can be made with a crust, or totally crustless! This quiche is perfect for the keto diet because it's low carb, high in fat, and will keep you full for hours. Plus, the delicious combination of bacon and spinach is so good, and will have you making it again, and again!

Keto Quiche Recipe | The BEST, Low Carb, Easy To Make Spinach Quiche For Keto

For the crust:

½ Cups (168 grams) blanched almond flour

coconut flour

Large egg, whisked

Stick (112 grams) butter

salt

For the filling:

Slices thick-cut bacon, chopped

Medium onion, chopped

Ounces (226 grams) spinach (fresh

½ cup (118 milliliters) heavy cream

Large eggs

Cup (112 grams) shredded Cheddar cheese

Teaspoon black pepper

In a large bowl mix together almond almond and coconut flour with salt. Add whisked egg and melted butter.

Knead the dough into a ball and let sit for 5 minutes.

Press the dough into a 9-inch pie dish using your hands. 

Line the dough with parchment paper and fill the plate with dry beans or pie weights.

Bake for about 10-15 minutes or until lightly golden.

While the crust is baking prepare the filling.

In a skillet cook the bacon over medium-high heat, turning occasionally, until evenly browned, about 4-5 minutes.  Drain on a paper towel-lined plate.

Saute chopped onions for 2 minutes in the same skillet using remaining fat from the bacon.

Add spinach - make sure its strained of excess liquid if using frozen - and sauté until it wilts and the juices have evaporated.

Transfer the spinach-onion mixture to the mixing bowl and let it cool down for 10 minutes.

After 10 minutes mix in previously browned bacon, heavy cream, salt, pepper, cheddar cheese and eggs.

Bake quiche for 40-45 minutes at 375°F, until top is golden brown and center is set.

Remove from oven and let rest for 5 minutes or so.

I’m not on keto but I am always looking for gluten free, low carb recipes and this turned out really awesome. To make it a bit lighter in saturated fat I substituted olive oil for butter and used half and half instead of heavy cream and it came out perfect!

Absolutely delicious. Made it last weekend and making again this weekend. So easy and I think it’s the tastiest quiche we’ve ever had.

Great..I made it for breakfast this morning

OMGoodness, love quiche, but can't eat the flacky crust.  Thanks for creating this easy to follow crusty quiche recipe. 
Wish I could post pic here. Pics are on my  IG post lorigsant.

Started keto lifestyle and looked for great recipes. This recipe rocks! Easy to follow and the taste was so delicious. We ate half of it right away. Will make this many more times. One of my hubby's favorite! I loved it and I'm not a big egg eater.  Took pic but no where to upload it.

This quiche is amazing, even the pastry. Will definitely make again!!

First keto quiche I ever made and it was phenomenal. We don't eat bacon, so skipped that, and used olive oil instead of butter, half and half instead of cream. With all those substitutions, it was still delicious! Thanks.

This quiche is EXCELLENT. The pastry turned out nice and flakey too. Will definitely be making this apart of my new keto lifestyle!

Recipe....Great!  But PLEASE condense your printable recipes - no one likes a recipe on 3 sheets of paper!

Easy and baked eggcellently! Great crust too. Substituted almond milk with butter for heavy cream since I didn’t have any left and it worked great. Thank you!

So good!! I don’t even like quiches and I loved this. Thanks for the recipe

Made this for breakfast, and it’s incredible!

Very good. I added broccoli to it. Family like it too.

Really really good. And the leftovers are great too.

Wonderful recipe and the crust is so easy to make it's ridiculous. Delicious and you can use the basics for the filling and add whatever you want. I will say about the crust that I use a tin foil shield around the top edge otherwise it will get too brown. I keep it on even for the baking of the quiche with the filling. When you cut the quiche it slides right out, no sticking. It is really great!!

Crust &amp; filling both fantastic. Love your recipes!:)

The best thing to make for brunch!! Had my family over (non of them are keto) and they loved it!!

Was a little reserved cause I had to make the crust but it was very easy to make and turned out great. So glad I tried it!

Added in some sausage to the filling. Great breakfast!! Happy I have leftovers for the week.

The only low-carb quiche recipe I need now. Turned out absolutely incredible.

Had some friends over for brunch and made it, simple and delicious. Favorite breakfast recipe to make to share.

Made this for a brunch yesterday and everyone loved it!!! Half the people were keto, half weren't.

Much easier to make than I thought it would be!

I used pepper jack cheese to add some spiciness and it was incredible!!

I am gluten free and am super glad I found this recipe. It was easy to make and absolutely delicious!

Fantastic breakfast recipe if you need to feed multiple people!

You can still have delicious quiche on a ketogenic diet! Who needs crust anyway? This classic crustless spinach red pepper feta quiche is a family favorite at our house for breakfast, brunch, or dinner. Easy, quick, and tasty!

Crustless Spinach Red Pepper Feta Quiche

olive oil

red bell pepper, finely chopped

garlic

frozen spinach, crushed (click for easy instructions)

eggs

heavy cream

feta cheese, crumbled

parmesan cheese

black pepper

Preheat oven to 375°F.

Butter a pie pan by peeling down the...

Butter a pie pan by peeling down the top part of the wrapper of a cold cube of butter, and rubbing the cube along the bottom and sides of the pie pan. Be careful to cover pan thoroughly.

Heat olive oil in skillet on medium heat....

Heat olive oil in skillet on medium heat. Add chopped red pepper and sauté for about ten minutes or until tender. Add garlic and sauté for 2 more minutes. Turn heat off and add spinach. Stir and set aside.

Beat eggs in medium bowl. Add cream, feta,...

Beat eggs in medium bowl. Add cream, feta, parmesan, and black pepper.

Stir pepper and spinach mixture into the egg...

Stir pepper and spinach mixture into the egg mixture. Carefully pour mixture into pie pan and bake in 375°F preheated oven for 25 minutes. Allow to cool for 15-20 minutes before slicing.

Keto quiche is a rich decadent blend of protein, veggies and creamy cheesy goodness that will change the nature of your association with food!

Keto Quiche

Keto Pie Crust ((note 1 + 2))

Bacon

Leeks

White Onion (chopped)

Mozzarella

Large Eggs

Cup Heavy Cream

Teaspoon Kosher Salt

White Pepper

Teaspoon Ground Nutmeg

Teaspoon Fresh Chopped Thyme

Prep. Preheat the oven to 350 F. Prep your pie crust and press it into a 9&quot; quiche or pie pan. If prebaking (not necessary with my recipe), allow it to cool completely before adding the filling. Place quiche/pie pan on a rimmed baking sheet before filling.

https://player.vimeo.com/video/665105077?h=d30a17b09e

Keto Quiche - Step 1

Bacon. Cook bacon (7 slices) in a medium skillet until crispy, about 8 to 10 minutes. Place cooked bacon on a paper towel-lined plate. Once cool enough to handle, chop into small pieces.

https://player.vimeo.com/video/665104910?h=768cd3a8a8

Keto Quiche - Step 2

Saute. Add onions (1/2 chopped) and chopped leeks (1/2 cup), and saute in the bacon fat (note 4) until softened, about 5-7 minutes. Sprinkle bacon, onions, and leeks along the bottom of your pie crust, followed by half the cheese.

https://player.vimeo.com/video/665104705?h=5bcec03e37

Sauteing keto quiche's and assembling ingredients.

Keto Quiche - Step 3

Combine. In a medium bowl, whisk eggs (6). Add heavy cream (1 cup), salt (1/2 teaspoon), a dash of white pepper, nutmeg (1/8 teaspoon), fresh thyme (1 teaspoon), and combine. Pour into the pie crust, and sprinkle the remaining cheese on top.

https://player.vimeo.com/video/665104799?h=cf3a81f902

Keto Quiche - Step 4

Bake for 30-35 minutes, you&#39;ll know the quiche is done once it has set completely in the center. Allow quiche to cool slightly before serving.

https://player.vimeo.com/video/665105196?h=c86cd866ad

Keto Quiche - Step 5

This simple and delicious Keto Quiche Recipe with crunchy bacon &amp; cheese makes a quick and easy breakfast.

Keto Quiche Recipe with Bacon & Cheese

heavy whipping cream

bacon

½ cup Colby Jack Cheese, grated

tsp salt

tsp pepper

tbsp bacon grease reserved

Preheat oven to 350 degrees. Fry 6 pieces of bacon and reserve 1 tbsp of bacon grease to grease the 10.25 inch cast iron skillet. (I use this skillet.)

In a bowl, crack 6 eggs, then add 4 pieces of crumbled bacon, ⅔ cup heavy whipping cream, 1 cup of the cheese, and salt/pepper.

Whisk well to incorporate air into the egg mixture to make it light and fluffy. You can also an immersion blender.

Grease cast iron skillet if needed. I one tbsp bacon grease reserved from cooking the bacon. Pour egg mixture into cast iron skillet.

Bake for 19 minutes, then remove from oven and sprinkle 1/2 cup of cheese and 2 pieces of crumbled bacon on top.

Place in oven on top rack for 1-2 more minutes until the cheese begins to melt.

Enjoy

This 3-cheese quiche might look basic but it is packed with flavor from the flaky crust to the ooey-gooey cheese overload.

almond flour

pepper

oregano

thyme

butter

cream cheese

smoked gruyere cheese, shredded

mozzarella cheese, shredded

green onions

cheddar cheese (for topping), shredded

This elegant keto quiche recipe features tender broccoli and sharp cheddar in a creamy egg filling. All baked into a deliciously crisp keto pie crust!

Keto Quiche Recipe

garlic powder

unsalted butter, melted

cheddar cheese (cubed)

broccoli

garlic (minced)

cheddar cheese

Preheat the oven to 325ºF. In a medium bowl, whisk together the almond flour, garlic powder, and salt. Stir in the melted butter until the dough resembles coarse crumbs.

Turn the loose dough out into a 9-inch glass or ceramic pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust.

Crimp the edges and prick the bottom all over with a fork. Bake 10 to 12 minutes, until slightly puffed and just starting to brown. Remove and let cool while preparing the filling.

Crust

Scatter the chopped broccoli and cubed cheese over the bottom of the crust.

In a large bowl, whisk together the eggs, heavy cream, garlic, salt and pepper. Pour over the broccoli and cheese in the crust.

Sprinkle the top with the shredded cheddar and bake 35 to 40 minutes or until the filling is just set in the center. Remove and let cool 15 minutes before serving.

Filling

This keto quiche recipe makes a nourishing crustless zucchini pie that's packed with protein-rich eggs, sweet red bell peppers, and crumbly feta cheese. Full of healthy nutrients and delicious Mediterranean flavors.

Mediterranean Keto Quiche (Crustless Zucchini Pie)

red onion, chopped

(1 large clove) garlic, minced

unsweetened almond or coconut milk

Parmesan cheese + extra for topping

Tablespoons coconut flour, sifted

Tablespoons tapioca starch

baking powder

salt salt

smoked paprika

chopped/sliced zucchini, divided

red bell pepper,

Fresh basil for garnish.

Optional black pepper,

Grease or line a 9-inch pie or cake pan with parchment paper.

Coat small skillet with 1 teaspoon butter or oil. Add onion and garlic to the pan and cook over medium to medium high for 5 minutes (or until fragrant). Set aside.

To a large mixing bowl or bowl of stand mixer, add milk, eggs, and Parmesan cheese. Whisk/blend until smooth.

In a separate bowl, sift the coconut flour, then add tapioca flour, spices, salt, baking powder. Mix together.

Mix the dry ingredients with the blended egg/milk batter. Whisk together until smooth.

Layer your onion and garlic at the bottom of the pie pan.

Layer 2/3 cup zucchini on top, roasted pepper slices, and 1/3 cup feta crumbles.

Evenly pour the egg/flour mixture into your prepared pie or cake pan. Add remaining zucchini slices and cheese on top (Parmesan and/or feta)

Bake at 400F for 35 -45 minutes. Check at 25 minutes for doneness. The edges will be crispy brown and a knife or toothpick inserted into the center of the quiche will come out clean. Check the middle to make sure it’s no longer soft.

When the crustless quiche is finished cooking, remove it from the oven and garnish with fresh basil before serving.

another creative set of swaps that make this work! I don't even miss the traditional quiche crust anymore (most of the time) it tastes too rich, thank you!

Hi, Lindsay Cotter
I can’t wait to make this!! So perfect with Crustless Zucchini Pie!! I am gonna make this recipe this weekend. Thanks for sharing.

Made this tonight for dinner. Oh my gosh so delicious!!!

Excelentes recetas, me gustaría recibir más menús.

Another great recipe! I doubled it up and added extra zucchini from my garden and cheese, and it turned out great!  I enjoyed it on its own, other family members added sour cream and salsa for topping.  Thanks!

Absolutely loved this! More ingredients than I usually like to deal with but sooo worth it.

It wasn’t that it felt like to many ingredients. I just generally like to use recipes with around 5 or so ingredients. Mostly for time spent in the kitchen and space allowed to store everything. However that being said, flavors are developed much more fully when there are more included in each recipe. This one was a lovely example of that! This one has prompted me to break out of my usual mold more often. I wouldn’t change a thing.

https://content.jwplatform.com/videos/biBRc02k.mp4

Mediterranean Keto Quiche (Crustless Zucchini Pie) This keto quiche is a healthy and nourishing crustless zucchini pie, with roasted peppers, fluffy eggs and feta cheese. Make this recipe for a delicious breakfast, brunch, or breakfast for dinner! It’s gluten free, low carb, vegetarian, and also sugar free.

Easy Quiche Muffins 

flax meal

water

sugar free bacon, diced

rainbow vegetable slaw

yeast

full fat coconut milk

tsp herbs

coconut oil

In a large skillet cook the bacon over medium high heat, stirring occasionally until crispy.

Use tongs or a slotted spoon to remove the crispy bacon from the skillet leaving the fat behind. Set the bacon on a plate to cool and add in the vegetable slaw. Cook here, covered, stirring occasionally for about 10 minutes. Sprinkle half of the salt in to the veggies.

While those cook, mix together the coconut flour and flax meal in a small bowl. Add in the butter or ghee and use your finger tips to break up the butter until a crumbly dough forms. Add in the water one tablespoon at a time until the dough comes together and you can form a large ball with it. Cover and place it in the fridge.

The veggies should be done by now. Remove them from the skillet and add them to the plate with the bacon to cool off. Turn off the stove.

In a large bowl whisk together the eggs, seasoning and coconut milk. Add in the nutritional yeast and whisk until well combined, but not too frothy.

Line your muffin tin with muffin liners. Lightly spray with oil.

Grab the dough from the fridge. In 1/2 inch pieces, press it down to the bottom of the muffin tins creating a little crust.

In this time, mix the veggies and bacon into the egg mix.

Remove the crusts from the oven and ladle in the filling to each muffin tin, filling them 3/4 of the way up.

Bake for 15 minutes at 400F or until the centers are set and they are fluffy and golden.

Take them out of the oven, let them cool for 5 minutes.

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