Let me show you how to make a keto quiche recipe! From tips for a crispy crust to delicious fillings, this post explains everything you need to know about gluten free, low carb quiche. Includes a detailed recipe for a broccoli and cheese quiche. Crust free option.
Quiches are a brilliant option for everyone on a low carb diet. Why? They...
- are simple and elegant at the same time
- taste great hot and cold
- can be prepared ahead
- keep well for days and are freezable
- work for breakfast, lunch and dinner
- are so tasty that you can even serve them at a dinner party - whether your guests are low carb or not.
There are two ways to make low carb quiche.
- No crust. You simply leave out the crust and just bake the filling. Yes, it's that simple.
- Nut flour crust. Instead of making the crust with wheat or another grain flour, use a low carb flour such as almond or coconut flour. Most quiche fillings are naturally low in carbs!
In this post, I am going to show you step-by-step how I make a keto quiche with broccoli and cheese.
And I'll tell you how to adapt the recipe to make tons of other quiches so you'll never get bored. The possibilities are endless.
- Almond flour - Both super-fine almond flour or ground almonds work.
- 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.
- 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.
- 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
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
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.
Step 3: Bake in the oven until golden, then let cool.
Step 4: 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 5: 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 6: Once the broccoli has cooled, add it to the egg mixture and stir to combine.
Step 7: Pour the egg mixture into the pastry and bake until it has set. Allow to cool to firm up. Remove from the pie dish and slice.
If the crust starts to brown a bit too much during baking, loosely cover it with a ring of aluminium foil.
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.
These vegetables work well in quiche:
- Mushrooms (works well with bacon lardons)
- Bell Peppers
- Asparagus (pairs well with goats cheese)
- Kale (delicious with cheddar and chopped parsley)
- 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!
Leave out the crust and just bake the filling. Make sure you're using an 8-inch pie pan instead of a 9 inch pie pan. Leaving out the crust will reduce the calories significantly and also further lower the net carbs.
Many recipes recommend blind-baking the crust weighted. This means that you line the crust with parchment paper and add weights such as rice or beans into the middle to help the dough keep its shape when par-baking. I did not do this and still had no issues with the crust bubbling up. I think as long as you prick the dough with the fork you can avoid this extra step.
For a coconut flour crust, mix together
120 g / ½ cup coconut oil
100 g / ¾ cup plus 2 tbsp coconut flour
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.
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.
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.
Tried this recipe? Give it a star rating below!
The Easiest And Most Delicious Keto Quiche Recipefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 9 inch pie dish
- 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
ALMOND FLOUR CRUST
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. 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.
- 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.
- Turn the oven up to 200C / 400F electric or 180C / 350F fan assisted.
- 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.
- cooked meats, sausage or bacon