My easy keto quiche recipe is tasty, creamy and only 5.8g net carbs per slice. Make it crustless for ultra-low carbs or with a buttery low carb almond flour crust for that classic quiche texture.
Low carb quiche is an all-rounder. It is perfect for breakfast or brunch, lunch or dinner!
Even better, quiche tastes great hot AND cold. You can prep it ahead, store it for days and even freeze it.
Today, I am sharing a super simple recipe for a broccoli cheese keto quiche.
And I'll tell you how to adapt both crust and filling to create tons of other quiches so you'll never get bored.
This post is your complete guide to keto quiche making. You will learn:
- How to make keto quiche step by step
- How to make a crustless quiche
- The best fillings and variations
- Storage and freezing tips
Jump to:
Why This Recipe Works
It is truly tried and tested, a fave for many years!
- I have figured out the ideal egg-to-cream ratio to create the perfect silky custard every time.
- Enjoy it with a buttery almond flour crust or as a crustless keto quiche (instructions in this post)
- It's sturdy enough to slice and reheat and great for freezing
- Only 5.8g net carbs per slice (or less, if you make the crustless version)
- Filling and satisfying thanks to balanced keto friendly macros with almost 15g protein and over 30g fat
Recipe
The Easiest And Most Delicious Keto Quiche Recipe
Equipment
- 9 inch pie dish
Ingredients
Pie Crust
- 2 cups almond flour 200g
- ¼ teaspoon salt
- 1 egg large, beaten
- 2 tablespoon butter room temperature or melted
Filling
- 2 tablespoon olive oil
- 1 small yellow onion halved and thinly sliced (60g)
- 2 cloves garlic minced
- 4 cups broccoli 400g, chopped small
- 4 eggs large
- ⅓ cup heavy cream 80ml
- ½ cup almond milk 120ml
- ½ cup grated cheddar 60g
- ½ cup grated gruyere cheese 50g
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ tablespoon fresh thyme leaves finely chopped
Instructions
ALMOND FLOUR CRUST
- Preheat the oven to 350F (180C) electric or 320F (160C) fan. Line the bottom of a 9-inch pie dish with parchment paper and grease the sides really well with butter.
- Place the almond flour and salt in a food processor and pulse briefly. Add the butter and egg and pulse until the mixture forms a ball. Alternatively, stir together with a fork, then knead.
- Press the dough into the pie dish and prick the bottom with a fork multiple times so it does not bubble up.
- Bake for 10 - 12 minutes until slightly golden, then let cool.
FILLING
- In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes. Add broccoli and sauté a further 3 - 4 minutes until al-dente. Set aside to cool.
- In a large bowl, add the eggs, cream, almond milk, cheeses, Dijon mustard, pepper, salt and thyme. Whisk to combine and set aside.
- Once the broccoli has cooled, add to the egg mix and stir to combine.
ASSEMBLY
- Turn the oven up to 400F electric (200C) or 350F fan (180C).
- Pour the filling into the pastry and bake for 35 - 45 minutes until set. If the crust starts to brown a bit too much, loosely cover with a ring of aluminium foil.
- Allow to cool to firm up. Remove from the pie dish and slice.
Notes
- cauliflower
- zucchini
- mushrooms
- peppers
- kale
- tomatoes
- cooked meats, sausage or bacon
Nutrition
Ingredients
Here is a handy image of all the ingredients that you need, measured into bowls:
Quiche Crust
- Almond flour - Both super-fine almond flour or ground almonds work.
- Salt
- Egg
- Butter - Since almond flour contains plenty of natural fats, there is no need to add a lot of butter as you would in a regular pastry crust.
Filling
- Onion and garlic - Fresh is always best, but it's possible to use onion and garlic powder, which you would add straight into the cream mix.
- Broccoli
- Eggs
- Heavy cream and almond milk - The almond milk makes the quiche a little lighter.
- Cheddar and gruyere - Gruyere is a traditional French cheese used in classic quiches such as Quiche Lorraine.
- Mustard, salt, pepper and thyme
Instructions
It is easy to make keto quiche with an almond flour quiche crust. To help you even more, I have created this step by step guide, illustrated with images.
STEP 1
Place the almond flour and salt in a food processor and pulse briefly. Add the butter and egg and pulse until the mixture forms a ball. Alternatively, stir together with a fork, then knead.
STEP 2
Press the dough into the pie dish and prick the bottom with a fork so it does not bubble up.
Bake in the oven until golden, then let cool.
STEP 3
In a large skillet over medium heat, sauté the onion and garlic in olive oil. Add broccoli and sauté until al-dente. Set aside to cool.
STEP 4
In a large bowl, add the eggs, heavy cream, almond milk, cheddar cheese and gruyere, mustard, pepper, salt and thyme. Whisk to combine and set aside.
STEP 5
Once the broccoli has cooled, add it to the egg mixture and stir to combine.
STEP 6
Pour the egg mixture into the pastry and bake until it has set. If the crust starts to brown a bit too much during baking, loosely cover it with a ring of aluminium foil.
Allow to cool to firm up. Remove from the pie dish and slice.
How To Make A Crustless Quiche
Leave out the crust and just bake the filling. Use an 8-inch pie pan instead of a 9 inch pie pan. Line it with greased parchment paper to avoid sticking.
Reduce the baking time by 5 minutes when making crustless quiche.
Leaving out the crust will reduce the calories significantly and also further lower the net carbs.
Keto Quiche Formula
It's really easy to change up this broccoli cheese quiche - if you stick to these 5 main ingredient groups. The amounts are perfect for a 9 inch pie dish.
- Low carb crust. I like an almond flour crust, but you can use sunflower seed or sesame seed flour instead. It's also possible to make a coconut flour pie crust.
- 4 large eggs. They are necessary to bind the ingredients. If your pie dish is very deep, option to increase the amount to 5 eggs.
- ⅓ cup heavy cream and ½ cup nut milk of your choice. The liquid is what makes the filling creamy and fluffy. You can increase the cream portion for a richer result.
- 1 cup grated cheese. I used a mix of cheddar and gruyere, but other cheeses such as Gouda, Edam or Monterey Jack work just as well.
- Cooked vegetables. I recommend that you either roast or stir-fry the vegetables first to bring out the flavor. Don't boil them as this makes them watery.
Filling Variations
These vegetables work well in quiche:
- Spinach
- Mushrooms (works well with bacon lardons)
- Bell Peppers
- Tomatoes
- Asparagus (pairs well with goats cheese)
- Kale (delicious with cheddar and chopped parsley)
- Cauliflower
- Onions (saute until soft and sweet. Great with a mix of cheddar and parmesan)
- Zucchini (Take your time to cook down the liquid as zucchini contains a lot of water)
You can also add ham, sausage, ground beef or any other cooked meats and of course crispy fried bacon. After frying bacon, place it on a paper towel to drain any grease before adding it to the egg mixture.
You can even crumble in salmon pieces!
Recipe FAQs
As long as you prick the dough with the fork you can avoid this extra step.
For a coconut flour crust, mix together
½ cup / 120 g coconut oil
¾ cup plus 2 tablespoon / 100 g coconut flour
2 eggs
pinch of salt
Quiche Lorraine is the ultimate French quiche classic! For a keto friendly version, make the almond flour crust. Mix together the eggs and cream plus creme fraiche instead of almond milk. Then add 1 cup or 200g of fried bacon lardons and the cheeses to the egg mixture. I also add grated nutmeg.
You can prepare the dough for the pie crust a day ahead and mix together the ingredients for the filling.
Serve With
We like to eat this quiche for breakfast or brunch with a big cup of keto iced coffee.
It's also great as a simple lunch or dinner with a crunchy green salad or a helping of Keto Coleslaw.
Storage
Fridge: Store the pie in the refrigerator for up to 3 days.
Freezer: Alternatively, slice and freeze for up to 2 months.
Reheating: To reheat leftover quiche, warm it in the preheated oven or air fryer for 5 minutes. This is better than heating it in the microwave, which can cause a dry and rubbery texture.
Related Recipes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Jump up to the recipe card, which I have moved towards the top of the post.
Stephanie Randell
Can I use soya milk instead of almond milk?
Katrin Nürnberger
I have never tried that. But, I think that any milk will probably work here, including soya milk.
narelle scrimshaw
Made this today for dinner was way better than i thought. Mine was bacon and asparagus Tasted so good. I am low carb and haven't had quiche for so long this one will be cooked again for sure.. Thanks for the recipe it's great Cheers..
Susi
This keto quiche is just lovely – I don't eat breakfast so when I come back from my long dog walk I'm ready for it! I have to admit to adding leek, which puts up the carbs a little, but is so worth it ... Thank you Katrin for yet another lovely recipe. I use your recipes every day...
Ree
Superb! I’ve lost 100 lbs on keto / low carb and recipes like this one play a huge part. I’ll be enjoying this recipe regularly and plan to try a variation with asparagus OR spinach & pine nuts. I didn’t have Gruyère cheese, so I substituted mozzarella and it was still fantastic.. LOVED IT!
KG
Would half-and-half work in this as a replacement for the heavy cream. I'm desperately wanting to make a quiche, and yours sounds wonderful. However, I have half-and-half on hand but no heavy cream.
Thanks!
Katrin Nürnberger
Yes, I think that should work. Perhaps reduce the amount of almond milk a little and use more half and half.
Susi
I love to keep a quiche in the fridge so that when I come back starving every morning, from a long walk with my spaniel, I have breakfast already made. I love this recipe.. sometimes I make it with pastry and sometimes without, either way it's delicious and the pastry is crumbly and buttery... I usually put extra garlic and I quarter cherry tomatoes to put in.... There is no need to mess around with this recipe, like all your recipes it works... I have been low-carbing for diabetes control for nearly 13 years and was very happy to stumble over your recipes when you were almost as new to it as I was... it amazes me that you can still find new stuff to get excited about... Thank you...
Katie Cox
I just love this. Have made it three times in the last week and it's just perfect. Many thanks.
Yasmin Carden-Smith
Wow! This was absolutely delicious! The crust was nice and crisp and the filling was very tasty. I have frozen some individual portions so will have a quick meal handy. Looking forward to trying variations of this recipe. Thank you for the fantastic inspiration Katrin.