I remember a quiet Sunday morning when the oven warmed the whole house and a simple Keto Quiche felt like the kind of thing my family would gather around, the custard still soft in the center as we sliced it and passed plates, the almond flour crust giving a little rustic edge to an otherwise gentle, familiar breakfast.
Why You’ll Love It
This quiche works because it feels like a classic brunch dish but stays low carb, so you can serve it for weekend breakfast, a simple weekday meal prep, or a light dinner with a salad, everyone from carb conscious friends to kids who love cheesy eggs will gravitate toward the warm custard and crisp crust.
Serves 6
Prep Time: 20 |
Cook Time: 40 |
Total Time: 60
Ingredients
- 1 1/2 cups almond flour (about 150 g)
- 2 tablespoons melted butter (28 g)
- 1 large egg for the crust
- 1/2 teaspoon salt for the crust
- 6 large eggs for the filling
- 1 cup heavy cream (240 ml)
- 1 cup shredded cheddar cheese (about 113 g)
- 6 slices bacon cooked and chopped
- 1 cup baby spinach chopped (about 30 g)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt for the filling
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 350°F 175°C and place a rack in the center.
- Make the crust by whisking the almond flour, melted butter, 1 egg and 1/2 teaspoon salt in a bowl until it holds together, press the mixture evenly into a 9 inch pie dish pushing up the sides to form a rim.
- Blind bake the crust for 8 to 10 minutes until it is just set and beginning to turn golden, remove and let cool slightly.
- Cook the bacon in a skillet until crisp, drain on paper towels and chop, reserve a little bacon fat if you like for flavor.
- In a large bowl whisk the 6 eggs with the heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended, stir in the shredded cheddar, chopped bacon and chopped spinach.
- Pour the filling into the partially baked crust, smooth the top and bake for 30 to 35 minutes until the center is set but still slightly jiggly and the top is lightly golden.
- Let the quiche rest for 10 to 15 minutes before slicing to finish setting, garnish each slice with a small sprig of parsley if using and serve warm or at room temperature.
Recipe Variations
- Spinach and Feta Swap the cheddar for crumbled feta and add extra wilted spinach for a tangier Mediterranean style quiche.
- Mushroom and Gruyere Saute sliced mushrooms in butter until golden and swap the cheddar for grated Gruyere for a richer, earthier flavor.
- Crustless Keto Quiche Skip the almond crust entirely for an even lower carb option, pour the filling into a greased pie dish and reduce bake time by about 5 to 8 minutes.
- Vegetarian Option Omit bacon and add caramelized onions and roasted bell peppers for a colorful meat free quiche that still stays low carb.
Make Ahead: You can prepare the crust up to 24 hours ahead and keep it wrapped in the refrigerator, the filling can be mixed and stored in an airtight container in the fridge for up to 12 hours, assemble and bake on the day you plan to serve for best texture; leftovers keep in the fridge for 3 to 4 days and reheat slices in a low oven or covered skillet.
Frequently Asked Questions
Can I make this quiche dairy free for keto
Yes swap heavy cream for unsweetened coconut cream and use a dairy free shredded cheese alternative, the texture will be slightly different but it will still hold together well.
How can I tell when the quiche is done
The edges should be set and the center should jiggle slightly when you gently shake the pan, the residual heat will finish the set while it rests.
Can I freeze the baked quiche
Yes you can freeze whole or sliced quiche wrapped tightly in plastic wrap and foil for up to 2 months, thaw overnight in the fridge and reheat in a 350°F 175°C oven until warmed through.
Keto Quiche
This quiche works because it feels like a classic brunch dish but stays low carb, so you can serve it for weekend breakfast, a simple weekday meal prep, or a light dinner with a salad, everyone from carb conscious friends to kids who love cheesy eggs will gravitate toward the warm custard and crisp crust.
Ingredients
- 1 1/2 cups almond flour (about 150 g)
- 2 tablespoons melted butter (28 g)
- 1 large egg for the crust
- 1/2 teaspoon salt for the crust
- 6 large eggs for the filling
- 1 cup heavy cream (240 ml)
- 1 cup shredded cheddar cheese (about 113 g)
- 6 slices bacon cooked and chopped
- 1 cup baby spinach chopped (about 30 g)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt for the filling
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 350°F 175°C and place a rack in the center.
- Make the crust by whisking the almond flour, melted butter, 1 egg and 1/2 teaspoon salt in a bowl until it holds together, press the mixture evenly into a 9 inch pie dish pushing up the sides to form a rim.
- Blind bake the crust for 8 to 10 minutes until it is just set and beginning to turn golden, remove and let cool slightly.
- Cook the bacon in a skillet until crisp, drain on paper towels and chop, reserve a little bacon fat if you like for flavor.
- In a large bowl whisk the 6 eggs with the heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended, stir in the shredded cheddar, chopped bacon and chopped spinach.
- Pour the filling into the partially baked crust, smooth the top and bake for 30 to 35 minutes until the center is set but still slightly jiggly and the top is lightly golden.
- Let the quiche rest for 10 to 15 minutes before slicing to finish setting, garnish each slice with a small sprig of parsley if using and serve warm or at room temperature.
Conclusion
This Keto Quiche is a comforting, practical recipe that brings the familiarity of a classic custard pie into a low carb kitchen, whether you bake it for a slow weekend morning or as part of meal prep it rewards a little patience with a golden top, creamy interior and a satisfying almond flour crust, bake with confidence, try a variation that suits your pantry, and enjoy how a single dish can serve so many moments from breakfast to brunch.
