Want more keto breakfast recipes? Try my keto breakfast casserole, sous vide egg bites, egg white omelette, and crustless quiche. 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!
Why I love this recipe
Simple ingredients. You only need five ingredients for the filling, and it’s easy to customize. Just like the real thing. It uses a homemade keto pie crust which is perfectly buttery and crisp. Versatile. It’s perfect to enjoy hot or cold, so you can eat it directly out of the fridge. 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 and holds the filling perfectly. Eggs. room temperature eggs. Heavy cream. Room temperature cream. You can use double cream or thickened cream. Ham and bacon. I like to swap out half the bacon with chopped ham to cut down on the fat content and also reduce the oiliness. You are welcome to use all bacon or all ham if you wish! Cheddar cheese. Freshly grated is always superior to the pre-shredded kind. Green onions. Finely sliced.
How to make keto quiche
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Blind bake the crust. Start by preparing the pie crust and blind baking it so it will be sturdy enough to hold the fillings. 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, heavy cream, ham, crispy bacon, cheddar cheese, and green onions until completely combined. Step 3- Bake the quiche. 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.
Arman’s recipe tips
Cover the pie crust with tin foil when baking the quiche will the filling. This will ensure it doesn’t burn or overbrown. 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 will firm up slightly but still be creamy, almost like a custard. If you love an extra cheesy quiche, sprinkle some shredded cheese over the top halfway through the baking time.
Storage instructions
To store: Leftovers should always be stored in the refrigerator, completely covered. It will keep for up to 1 week. To make a keto crustless quiche, simply 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. The beauty of any quiche is how easy it is to customize. This keto version is no different, and here are some of our favorite ways to change it up:
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.
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. Reheating: 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.
Frequently asked questions
More keto brunch recipes to try
Keto cinnamon rolls Keto bagels Keto pancakes Keto waffles
