Keto Quiche
This keto quiche is a low carb pastry filled with a creamy egg and spinach mixture. Perfect for brunch or a light dinner, you can easily customize it with a plethora of ingredients!
Just like my keto cinnamon rolls, this is an easy breakfast recipe that is perfect to feed a big group! You can prep it together ahead of time or make it just before serving. It’s also fantastic to freeze to enjoy at a later time.
I may look like a I have an insane sweet tooth, but when it comes to breakfast or brunch foods, I’m all savory. Quiche has to be one of my go-tos, as it is so easy to customize and requires no preparation whatsoever. It’s so versatile, whenever I have leftover veggies or spinach that is about to go bad, I simply add in the egg mixture and voila- a veggie-packed quiche!
What is a quiche?
A quiche is essentially a savory tart involving a pastry filled with an egg mixture, with a variety of toppings. I can be kept plain, with just eggs and cheese, or dressed up with a variety of seafood, meat, or vegetables. It’s perfect enjoyed warm or cold, and a great breakfast or brunch dish.
Traditional quiche uses a flour-based tart, but in my keto version, we will be using a homemade low carb one! I used to love making quiche as part of my meal prep (these things keep SO well) and once I had my own place, I started serving them for brunch!
Filling, satisfying, and incredibly delicious, they are a fun savory twist on classic sweet pastries!
How do you make a keto quiche
The Ingredients
- Coconut Flour- Be sure to sift your coconut flour first, to ensure there are no clumps and that the dough will be durable.
- Eggs– This helps keep the crust stable and flaky, without falling apart once it is baked.
- Coconut oil– Measure the coconut oil in it’s melted state, not solid.
- Salt– Adds a dash of flavor. Do not go heavy handed with this, as you can add more into the egg mixture.
- Heavy cream– Gives the egg filling the extra creamy and silky texture.
- Eggs– A must for any good quiche recipe. Be sure to use room temperature eggs, so the filling cooks evenly.
- Milk– Any milk will work. I used unsweetened almond milk.
- Herbs of choice– Use any herbs of choice here. Basil, rosemary, and oregano are always winners. Add some cayenne or red pepper flakes for a spicy kick!
- Cheese– Any cheese can work. I recommend using a mix of cheddar and mozzarella, for both the stretch and flavor.
- Baby spinach– Avoid using fresh spinach, as that will require pre-cooking.
The Instructions
Start by preparing your quiche crust. I placed the quiche crust in a tin foil pie tin, for easy removal. Once you’ve made it, you can start preparing the filling! Start by whisking together the eggs and heavy cream and milk, until fully incorporated. Fold through half the cheese and herbs. In the quiche crust, add your baby spinach, evenly distributed to cover all sections of it. Pour the egg mixture to completely cover it. Bake the quiche at 180C/350F for 45-50 minutes, until the middle has just set. Remove from the oven and let cool completely, before serving.
Can I use a store bought pie crust?
If you prefer a store bought pie crust, feel free to use that instead of a homemade one. I’ve yet to see any keto pie crusts on the market, but some specialty stores do make them fresh.
Can I make a keto crustless quiche?
To make a keto crustless quiche, simply omit the crust and bake the quiche in a ceramic or glass pie or tart pan.
- Grease the pie or tart pan very generously before adding the egg mixture into it.
- Mix through your spinach into the mixture, instead of directly to the bottom of the pan.
- Reduce the cooking time to 25-30 minutes.
Make ahead keto quiche
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 begin to soften the keto pie crust, which in turn, will seep the egg mixture out.
However, if you use a store bought crust, preparing in advance is fine.
Tips to make the best keto quiche
- For easy removal, use a foil pie or tart tin. This makes the removal of the quiche seamless, and you have nothing to fear about the quiche falling apart or the crust crumbling.
- For a creamier quiche filling, remove from the oven when the tops ‘just’ look done, and let the quiche rest for 20 minutes. The filling with firm up slightly, but still be creamy, almost like a custard.
- If you add shredded cheese on top of the quiche prior to baking, remove the quiche halfway through baking it, and cover it with tin foil. This ensures the cheese doesn’t become too golden brown.
- Low carb quiche is best enjoyed at room temperature. If you’d like to enjoy it warm, heat it up until warm but not hot. It will make the crust crumbly.
Keto Quiche Flavor Variations
- Quiche Lorraine– Add bacon and replace the heavy cream with creme Fraiche.
- 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.
Storing and Freezing Quiche
- To store: Leftover quiche should always be stored in the refrigerator, completely covered. It will keep for up to 1 week and can be enjoyed as is, directly from there.
- To freeze: Quiche is freezer friendly, so freeze it up to enjoy at a later time. You can either freeze the quiche whole or as single portions.
More delicious keto breakfast recipes
Keto Quiche
Ingredients
For the crust
- 3/4 cup coconut flour
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1/3 cup coconut oil melted
For the filling
- 5 large eggs room temperature
- 1/2 cup heavy cream
- 3/4 cup milk of choice
- 1/2 teaspoon salt
- 1 cup baby spinach
- 1/2-1 cup shredded cheese
Instructions
For the pie crust
- Grease a 9-inch tin pie pan or a standard pie pan with oil and set aside.
- In a high speed blender or food processor, add all your ingredients and blend until combined and a crumbly dough remains.
- Using your hands, form a ball of dough and gently knead it until smooth. Using a rolling pin, roll out the dough until it is around half an inch thick. Transfer the dough onto the greased pie pan and gently press into place. Don't worry if it crumbles, as you can use your hand to press it against the pan. Using a fork, press down around the sides. Refrigerate while you make the quiche filling.
For the quiche filling
- In a large mixing bowl, add all your ingredients, except for the cheese and baby spinach, and mix very well, until combined. Fold through half the cheese.
Baking the quiche
- Preheat the oven to 180C/350F.
- Place the baby spinach onto the bottom of the prepared pie crust. Pour the quiche filling into the crust, ensuring it is covered all over. Top with remaining cheese.
- Bake the quiche for 35-40 minutes, or until the cheese has melted and the center is just baked.
- Remove from the oven and allow the quiche to cool completely.
I make quiche without a crust — less calories. The cooked quiche cuts and holds together well.
For sure, this works well crustless too!
Whooohooeeeee, just what I’ve been looking for. Can’t wait to try this
Hope you enjoy it, Rubi!
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 🙂