Best Keto Quiche Recipe | Perfect for Breakfast, Lunch, or Dinner
This keto quiche recipe might look basic but it is packed with flavor from the flaky crust to the three-cheese overload.
I love a good keto quiche recipe for any meal of the day!
Eating keto and think you need a crustless quiche? Think again!
This keto quiche might not look like much but it is bursting with flavor from the perfect, flaky crust to the cheesy filling. You will not want to miss eating a slice of this low-carb quiche. It’s so good, you’d never guess the crust is keto-friendly.
I like to make this on Sundays and then have a slice for breakfast during the week. It makes my mornings super easy. It’s also a great brunch recipe! For more ideas, check out all of our keto breakfast recipes.
Everyone loves quiche!
You really can’t go wrong with quiche, especially a good keto quiche recipe! It also works great for a lazy dinner. And there are so many different add-ins you can do to mix up the flavor. Save this basic keto quiche recipe and then mix it up by getting creative with different cheeses, proteins, and/or veggies.
Keto Quiche
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 45 MINUTES
total time: 1 HOUR 5 MINUTES
This 3-cheese keto quiche recipe might look basic but it is packed with flavor from the flaky crust to the ooey-gooey cheese overload.
Ingredients
Crust:
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 4 tablespoons butter
- 2 tablespoons cream cheese
- 1 egg
Filling:
- 7 eggs
- 1 cup heavy whipping cream
- 1 cup smoked gruyere cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 chopped green onions
- 1/2 cup cheddar cheese (for topping), shredded
Directions
1
Preheat oven to 375 degrees.
2
In a large bowl add flours, salt, pepper, oregano, thyme, butter, and cream cheese. Use handheld mixer or a pastry blender to mix ingredients.
3
Add in egg and mix until you form a dough ball.
4
Place dough in a 9-inch pie dish and press with your fingers until the pie dish is evenly covered with the dough. Grab a fork and add a few air holes to make sure you are not allowing any pockets.
5
Bake in the oven for 8 to 10 minutes, until slightly browned. After the crust is done baking, lower the oven temperature to 350 degrees.
6
While the crust is baking, in a large bowl whisk together eggs and heavy whipping cream.
7
Add in Gruyere, mozzarella cheese, and green onions. Stir to combine.
8
Pour the filling into the crust. Place on the middle rack of the oven to bake evenly at 350 degrees for 40 to 45 minutes. Top with cheddar cheese at the 30-minute mark. If your crust is starting to look dark brown, you might want to cover it at this point as well.
9
Bake until the cheddar cheese fully melts (40-45 minutes total). The center will be just slightly jiggly when done.
10
After removing the quiche from the oven, let it sit for about 5 minutes to continue cooking the center of the quiche.
11
Slice into 8 pieces. Enjoy!
Nutrition Information
Yield: 8 pieces, Serving Size: 1 slice
Amount Per Serving:
475 Calories | 39.5g Fat | 10.7g Total Carbs | 5.9g Fiber | 3.5g Sugar | 21g Protein | 4.8g Net Carbs
Tips for making the best keto quiche recipe:
- There are endless quiche possibilities! You can try adding bacon, spinach, mushrooms, or even broccoli to create a broccoli and cheese quiche. You have the freedom in a quiche to make it into anything you desire. Use this recipe as a platform and build from it.
- Poke holes in the crust before baking to prevent any air pockets your egg mixture could get into.
- Bake on the center rack of the oven to ensure every inch gets cooked slowly and the crust doesn’t get burned.
- You will want the center of your quiche to be a little “jiggly” when removing it from the oven. Don’t worry, let it sit on the stove, it will continue to cook the center. You want the center to be fluffy and not an overcooked scrambled egg.
- If the crust starts to get too brown around the edges, cover the edges with aluminum foil or a pie crust shield.
- Desire a keto crustless quiche? Hip2Keto reader, Suz, suggests skipping it all together. Simply use non-stick spray on your pan and pour your quiche batter directly into it. Just keep an eye on it as it may take less time to cook.
Here’s what Collin thought of this keto quiche recipe:
“This was SOOOOO yummy – such great comfort food! I truly loved it and it’s a great meal if you’re vegetarian or just trying to have options for less expensive keto meatless meals on occasion.”
Here’s what my Hip sidekick Emily thought of this keto quiche recipe:
“This is the perfect base quiche recipe. I love the three kinds of cheese, so tasty! The green onions also add just the right amount of texture and mild onion flavor! It also reheats beautifully. I’ve been eating it for breakfast and lunch all week!”
These keto breakfast sausage muffins use fathead dough and are so yum!
Could you skip the crust all together?
I bake a crustless quiche now…since going low carb. I just spray my pie dish or whatever baking dish you want to use. Reduce time a little and watch it toward the end. It does kinda make/form a very thin brown “crust” but not hard…it does hold together as you take a piece out. I use a recipe from my Jr League cookbook…but will try this sometime.
Thanks so much, Suz!
When making a crustless quiche in a glass pie pan, I use the microwave. Cook at 70% in turn table mode for 12 minutes. Faster and doesn’t heat up the kitchen in the summer. Different cheeses, meats and vegetable combinations depending on what appeals or I have on hand.
YUM! Thanks a ton for sharing what has worked for you, Tammy! Good to know!
Is there a substitute for coconut flour? My husband can’t have anything coconut.
Hey Jessica! There are substitutes! You can check out all the options and tips here – https://hip2keto.com/tips/gluten-free-keto-flours-recipes/. Hoping this is helpful! 🤗
That page has info about other keto flours, but it doesn’t say what you can substitute for coconut flour and with what ratio. Thanks for any help!! 🙂
Hey there! The ratio is 1/4 cup coconut flour to 1 cup of almond flour, but that would mean 3 cups of almond flour for the 3/4 cup of coconut flour, and way too much almond flour for this recipe. We recommend to use 3/4 cup to 1 cup of almond flour in place of the 3/4 cup of coconut flour, so 1 1/2 to 1 3/4 cups total of almond flour. It’d be similar to this crust for the peanut butter pie but without the sweetener – https://hip2keto.com/recipes/keto-peanut-butter-pie/. Hope this helps! 💕