Keto Quiche
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This keto quiche recipe is a simple yet elegant egg-based dish that is perfect for a low carb breakfast or brunch! Less than 3 net carbs per serving.
If there’s one dish that’s easy to make and yet makes you feel fancy, it has to be a quiche. While a traditional quiche is a far cry from being keto-friendly, my low-carb quiche looks, tastes, and smells like the real thing!
I tested this recipe more times than I’d like to admit, fine-tuning everything from the buttery crust to the creamy, custard-like filling that holds its shape beautifully. Instead of starting from scratch, I used my go-to keto pie crust– the same reliable base behind all my low carb pies (yes, even sweet ones)- and balanced it with the perfect blend of eggs and mix-ins.
Table of Contents
Why make my keto quiche recipe
- Simple ingredients. You only need five ingredients for the filling, and it’s easy to customize.
- It tastes like the real thing. I’ve served this to non-keto friends (the farthest from it), and they honestly could not tell the difference.
- Versatile. It’s perfect to enjoy hot or cold, so you can eat it directly out of the fridge.
- With or without crust. You also have the option to make it without the crust, which will then make this recipe under 1 gram of net carbs!
Ingredients needed
- Low-carb pie crust. What makes this quiche stand out is the homemade crust used. It’s perfectly buttery and firm, holding the filling perfectly.
- Eggs. Room temperature eggs are a must, please.
- Heavy cream. Room temperature. Australian and UK friends, you can use double cream or thickened cream.
- Ham and bacon. I like to swap out half the bacon with chopped ham to reduce the fat content and also cut down on the oiliness. You are welcome to use all bacon or all ham if you wish!
- Cheddar cheese. A neat trick I picked up in culinary school: always shred by hand. Not only does it melt better, but it tastes better too (do a side-by-side with shredded cheddar and a block of cheddar…the former has a few extra ingredients!).
- Green onions. Finely sliced. Adds a pop of flavor and color.
How to make this without a crust
To make a keto crustless quiche, omit the crust and bake the quiche in a generously greased ceramic or glass pie or tart pan. Reduce the cooking time to 25 minutes and let the quiche sit for 20 minutes before serving.
How to make keto quiche
Just a quick note: This recipe requires following the process of baking the pie crust from scratch. I’ll include the detailed process in the recipe card below.
Step 1- Blind-bake the crust. Begin by preparing the pie crust and blind-baking it. Let the crust cool completely before preparing the filling.
Step 2- Make the filling. Crisp the bacon in a pan, then set it aside on a paper towel to soak up excess oil. In a mixing bowl, whisk the eggs.
Step 3- Combine. Add heavy cream, ham, crispy bacon, cheddar cheese, and green onions, and whisk until completely combined.
Step 4- Bake. Transfer the mixture into the pie crust and bake for 40-45 minutes or until the middle of the quiche has set. Remove the quiche from the oven and let it cool for ten minutes before slicing and serving. The short rest keeps the texture creamy and the slices neat.
Flavor variations
The beauty of any quiche is how easy it is to customize. This keto version is no different, and here are some of my family’s favorite ways to change it up:
- Quiche Lorraine- Add bacon and replace the heavy cream with crème fraîche.
- Impossible quiche- Add ham and chopped onion, and use strictly cheddar cheese for the cheese portion (not mozzarella).
- Bacon and leek quiche- Fold through chopped bacon and leeks, and omit the spinach.
- Spinach and ricotta quiche- Replace half the heavy cream with smooth ricotta cheese.
- Ham and tomato- Add ham and chopped tomato, and omit the baby spinach, if desired.
Arman’s recipe tips
- Cover the pie crust with tin foil when baking the quiche, with the filling. This will ensure it doesn’t burn or overbrown. I demonstrate this in my recipe video below.
- For a creamier filling, take the quiche out of the oven as soon as the top just looks set. Let it rest for about 20 minutes before slicing- the filling will continue to firm up slightly as it cools, staying silky and custard-like.
- If you love an extra cheesy quiche, sprinkle some shredded cheese over the top halfway through the baking time.
Frequently asked questions
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 a raw egg mixture, it will soften the keto pie crust, allowing the egg mixture to seep out. Make the quiche up to three days in advance.
This keto quiche crust is made with almond flour and cannot be substituted with coconut flour.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Easiest Keto Quiche
Video
Ingredients
- 1 keto pie crust * See notes
- 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
To make the crust:
- In a small bowl, mix the almond flour, xanthan gum, and salt. Stir in the melted butter and egg until a dough forms. Shape into a ball, wrap, and chill for an hour. Roll chilled dough between parchment sheets to 1/4 inch thick, then press into the dish. Crimp edges and prick the base.
- Preheat the oven to 180C/350F.
- Add dried beans or pie weights to it before baking, so it doesn’t rise. Also, add tin foil around the edges to prevent burning. Bake for 20 minutes, then let the crust cool completely
For the quiche:
- Add the bacon to a pan and cook until crispy. Set aside on paper towel.
- In a mixing bowl, whisk the eggs. Add the heavy cream, ham, bacon, cheese, and green onions. Stir until mixed.
- Transfer into the pie crust and add tin foil around the edges to prevent the crust from burning. Bake for 40-50 minutes, or until just set in the middle.
- Remove from the oven and let rest for a few minutes, before slicing and serving.
Notes
- Ingredients for crust: 2 cups almond flour, 1/2 teaspoon xanthan gum, 1/2 teaspoon salt, 3 tablespoons unsalted butter, and 1 large egg.
- Crustless quiche: For a crustless quiche, transfer the mixture into a glass baking dish and bake for 25 minutes.
- TO STORE: Leftovers should always be stored in the refrigerator, completely covered. It will keep for up to 1 week.
- TO FREEZE: Place slices of the cooked and cooled quiche in an airtight container and store it in the freezer for up to six months.
- TO REHEAT: While the quiche can be enjoyed cold or at room temperature, you can also enjoy it warmed up. Reheat in a preheated oven for 5-6 minutes.
Easy to follow. Going to try the base.
Fantastic recipe! I did bake mine a bit longer but it turned out super delicious
I’ve tried tons of your recipes and this one’s my favorite. Packed full of flavor! They’re all great though!!
This was fantastic but the calories seem off. The crust alone is 131 calories. Please check total calories. Thank you
This was simply delicious! I didn’t have time for the Keto crust to chill before blind baking it, but it turned out perfect. The quiche was so creamy. I only had diced ham so I did one full cup. Everything else the same. The whole family loved it. By the way, the crust is the very best Keto crust recipe I’ve found. Thanks!!
Absolutely delicious! I omitted the ham and increased the bacon. We had half the quiche left over and popped it in the freezer. When we defrosted we warmed it a little in the oven and it was as if it had been freshly made- the pastry still perfect. I’m not a pastry maker but this was so easy and came out the fluted pie dish so easily and held its shape. its a firm favourite in our household.
Thanks, Flo!
THANK YOU THANK YOU THANK YOU!! I just made this with your keto pie crust recipe and its perfection. You’d never know this was a keto dish, the crust is flawless and well who doesn’t like bacon, ham and cheese. This is going to get made a lot in my house and I’m planning to bring it to holiday gatherings this year!
Is there a substitute for heavy cream?
Not that I’ve tried- full fat canned coconut milk may be a good option to experiment with.
This quiche was absolutely delicious and I even omitted the crust. I’ve been making quiche all my life and I honestly think this was the best I’ve ever eaten. I used all ham and added some sauteed mushrooms.
I made the crustless version and I have a new favourite lunch! Paired with Veggies as salad or stir fry, and it’s a brilliant complete meal 🙂
Just made the crust less version using ham, onions and cheddar cheese. Baked in glass pie plate but needed to bake for 35 minutes. Turned a out perfect. The best I have ever made next time will Add some spinach. Thank you for your great recipes
I also made it crustless, because we were hungry and I didn’t want to take the time to make a crust. I used an aluminum pan, so I buttered the pan well, then dusted it with a few tablespoons of almond flour. I then took a piece of plastic wrap, wadded it up, then used it to dab the crust all around, to set it. I didn’t have green onions, so I substituted regular onion. I also added peeled, cooked stems of broccoli (why waste them?) and a few shakes of salt and pepper. It came out great!
Looks good and I can’t wait to try… here’s my question: in the notes you call for baby spinach and in the photos there is baby spinach but you say don’t use “fresh” as it requires precooking?? As far as I know baby spinach is fresh! I’m assuming any fresh spinach would cook in the egg mixture anyway.
Hi Steph! Sorry for the confusion, I should have written fresh non-baby spinach (the dense and tender ones)- you are correct, this is fresh baby spinach 🙂 I found sometimes using English spinach to take quite an extra bit of time to cook 🙂
Whooohooeeeee, just what I’ve been looking for. Can’t wait to try this
Hope you enjoy it, Rubi!
I make quiche without a crust — less calories. The cooked quiche cuts and holds together well.
For sure, this works well crustless too!