This Keto Quiche Recipe can be made with a crust, or totally crustless! This quiche is perfect for the keto diet because it's low carb, high in fat, and will keep you full for hours. Plus, the delicious combination of bacon and spinach in it is just down right addicting.
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The Best Keto Quiche You’ll Ever Taste
Quiche is one of the tastiest (and classiest) dishes you can make, either to treat yourself or when you want to impress the neighbors at a dinner party.
But quiche traditionally has lots of carbs, which is a huge no-no if you’re following the keto diet as you should.
That said, what if we told you that you could make a delicious low carb quiche that’s also keto-friendly?
We aren’t talking about a keto crustless quiche but one that uses special low carb dough instead (even though crustless quiches are quite good).
And you could certainly make this keto quiche crustless if you wanted to.
But today, we're keeping the crust!
Anyways, check out the recipe below to blow your mind.
Ingredients You'll Need To Make Your Quiche Keto
First-things-first, lets talk about the ingredients you'll need to make today's keto quiche.
And don't worry, all of the ingredients you'll need for this recipe are very standard low carb keto ingredients.
There's actually a good chance you have everything you need to make this quiche at home already!
Crust Ingredients
So, for the crust you'll need...
- Blanched almond flour
- Coconut flour
- A large egg
- Butter
- Salt
Crustless Quiche
As I mentioned earlier though, you can totally make this quiche crustless as well.
Making a crustless quiche out of this recipe will of course not only save you time, it will save you carbs too. That said, if you do decide to make it crustless, I recommend using an 8x8 baking dish to make the quiche in instead of a 9" one.
Oh, and for what-it's-worth, personally, I think the best way to make it is with the crust.
But, the choice is, of course, totally up to you!
Filling Ingredients
Anyways, as far as filling ingredients go, you'll need...
- Thick-cut bacon
- Onion
- Spinach
- Heavy cream
- Eggs
- Shredded cheddar cheese
- Salt & Pepper
So, like I said, very, VERY, standard keto ingredients.
Oh, and if you have any leftover eggs after making this recipe, I highly recommend putting them to good use and making these keto Starbucks egg bites next!
Prep Time
Now, make sure to preheat your oven to 400°F. You’ll want to let it preheat for at least 10 minutes but optimally 15 to allow the oven interior to become equally warm.
Thankfully, you can use this time to prep the other things, maximizing efficiency, just like the keto diet does for fat burning.
Take a large bowl and mix the almond and coconut flour with salt.
Next, add the whisked eggs and melted butter into the same bowl and mix everything well.
Now, get ready to use your hands, because you’ll need to knead the dough into a ball. The dough doesn’t have to be perfectly round, but the closer you get it to perfection, the better things will turn out.
That Dough, Though
Let the dough ball sit for about five minutes.
Then, take the dough and press it into a 9-inch pie dish using your hands.
The trick to properly pressing pie or pastry dough without breaking things is to minimize your finger contact.
If you do use your fingers, keep them together and don’t use the points, as this puts too much pressure on the dough and can easily cause a break.
Try to even out the dough across the pie dish, flattening bubbles, or growing areas as you go.
This should take about five minutes altogether, but feel free to take your time if you don’t have lots of dough experience.
Parbaking The Dough For the Keto Quiche
Now it’s time to par-bake the crust.
If you don’t know what par-baking is, it’s just partially baking your dough, then freezing it quickly for storage.
However, you can also par-bake dough if you want to match up its cooking time with the cooking time of the other ingredients.
For our purposes, we’ll be par-baking the dough to prepare it so that when you put the filling in, the entire quiche goes into the oven one final time, and everything finishes at the same moment.
To par-bake, the crust, line the dough with parchment paper, and fill the interior of the plate with pie weights or dry beans. Adding the weights - or beans - will ensure you end up with a perfectly cooked crust by adding them. It also prevents the dough from rising and bubbling.
Now set a timer so that the piecrust bakes for about 10-15 minutes.
That said, you want to check it at the 10-minute mark and see if it's lightly golden in color. If it is, remove it from the oven. If it's not continuing baking it for around 5 more minutes.
Filling Fun
While the crust is doing its thing, you can prepare the filling.
Use a skillet to cook the recommended amount of bacon strips over medium-high heat.
Turn the bacon strips occasionally until everything is evenly browned - or for about five minutes (whichever comes first) - then set the bacon on a paper towel-lined plate to catch the grease.
Next, sauté the chopped onions for about two minutes in the same skillet; the fat from the bacon you cooked will act as a good lubricant and flavor enhancer.
When the onions have been appropriately sautéed, add some fresh or frozen spinach to the mix.
However, if you use frozen spinach, make sure that it doesn’t have lots of extra water before adding it to the skillet. If it does, you'll want to press the water out of the spinach using a wire strainer.
Now we can sauté both of these vegetables until the spinach is thoroughly wilted, and the juices are gone.
Once we've taken care of that, we can transfer the keto quiche mixture to a mixing bowl and let it cool for about 10 minutes. Then we're going to add the bacon, salt and pepper, heavy cream, cheddar cheese, and eggs to the bowl.
Finally, we'll stir all of these elements together until they combine and form a perfect keto quiche filling!
Cooking Instrutctions For The Keto Quiche
Now it’s time to complete your keto spinach quiche.
Pour the filling/egg mixture into the piecrust once you remove it from the oven. Make sure to settle the filling, so everything is relatively even across the quiche surface.
Bake the quiche for between 40 or 45 minutes at 375°F; you may want to set this temperature and let the oven cool down for five minutes before popping the quiche inside. And that’s it!
Now just wait out the time with a cold drink and let the quiche rest for five minutes after removing it from the oven.
Slice it into eight pieces (or whatever number you prefer) and enjoy your keto quiche! As you can see, makiing a quiche for the keto diet is not only possible, but phenomenal.
How to Store The Keto Quiche
For storage, keep your quiche in the same baking pan and wrap it in aluminum foil or plastic wrap.
It’s still good for 3-4 days if you keep it at room temperature or refrigerate it.
You can also store the pieces sliced and separate if you like.
Other Easy Keto Lunch or Dinner Recipes
I have more than a few other lunch and dinner recipes for keto on the blog.
If you liked today's low carb keto quiche recipe you might like these...
Oh, and a couple of really great keto breakfast meal prep recipes are these 0 carb keto breakfast burritos and this keto overnight oats recipe! Both of them are so, so good.
PrintKeto Quiche Recipe | The BEST, Low Carb, Easy To Make Spinach Quiche For Keto
A Keto Quiche recipe that can be made with a crust, or totally crustless! This quiche is perfect for the keto diet because it's low carb, high in fat, and will keep you full for hours. Plus, the delicious combination of bacon and spinach is so good, and will have you making it again, and again!
- Prep Time: 30 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 30 minutes
- Yield: 8 Slices 1x
- Category: Dinner or Lunch
- Method: Baking
- Cuisine: Keto
Ingredients
For the crust:
1 ½ Cups (168g) blanched almond flour
⅓ Cup (40g) coconut flour
1 Large egg, whisked
1 Stick (112g) butter melted
½ teaspoon salt
For the filling:
6 Slices thick-cut bacon, chopped
1 Medium onion, chopped
8 Ounces (226g) spinach (fresh or frozen)
½ cup (118mL) heavy cream
4 Large eggs
1 Cup (112g) shredded Cheddar cheese
⅓ Teaspoon salt
⅙ Teaspoon black pepper
Instructions
- Preheat the oven to 400°F
- In a large bowl mix together almond almond and coconut flour with salt. Add whisked egg and melted butter.
- Knead the dough into a ball and let sit for 5 minutes.
- Press the dough into a 9-inch pie dish using your hands.
- Par-bake the crust.
- Line the dough with parchment paper and fill the plate with dry beans or pie weights.
- Bake for about 10-15 minutes or until lightly golden.
- While the crust is baking prepare the filling.
- In a skillet cook the bacon over medium-high heat, turning occasionally, until evenly browned, about 4-5 minutes. Drain on a paper towel-lined plate.
- Saute chopped onions for 2 minutes in the same skillet using remaining fat from the bacon.
- Add spinach - make sure its strained of excess liquid if using frozen - and sauté until it wilts and the juices have evaporated.
- Transfer the spinach-onion mixture to the mixing bowl and let it cool down for 10 minutes.
- After 10 minutes mix in previously browned bacon, heavy cream, salt, pepper, cheddar cheese and eggs.
- Stir to combine.
- Pour the egg mixture into the pie crust.
- Bake quiche for 40-45 minutes at 375°F, until top is golden brown and center is set.
- Remove from oven and let rest for 5 minutes or so.
- Slice into 8 slices
Notes
For a crustless quiche us an 8x8 pan instead of a 9" one.
Nutrition
- Serving Size: 1 Slice
- Calories: 520
- Fat: 45
- Carbohydrates: 8.5
- Fiber: 5
- Protein: 18
Keywords: keto quiche, keto quiche recipe, crustless keto quiche, keto quiche crustless, low carb quiche, keto spinach quiche, quiche keto
I’m not on keto but I am always looking for gluten free, low carb recipes and this turned out really awesome. To make it a bit lighter in saturated fat I substituted olive oil for butter and used half and half instead of heavy cream and it came out perfect!
Absolutely delicious. Made it last weekend and making again this weekend. So easy and I think it’s the tastiest quiche we’ve ever had.
Great..I made it for breakfast this morning
So good, I'm already doing a second one.
I missed real quiche (with a crust) so much! I’ve tried so called “keto” crusts before and they were never good. This quiche was amazing! I know I will be making this again and again!! Thank you so much!!
OMGoodness, love quiche, but can't eat the flacky crust. Thanks for creating this easy to follow crusty quiche recipe.
Wish I could post pic here. Pics are on my IG post lorigsant.
Great
Started keto lifestyle and looked for great recipes. This recipe rocks! Easy to follow and the taste was so delicious. We ate half of it right away. Will make this many more times. One of my hubby's favorite! I loved it and I'm not a big egg eater. Took pic but no where to upload it.
This quiche is amazing, even the pastry. Will definitely make again!!
First keto quiche I ever made and it was phenomenal. We don't eat bacon, so skipped that, and used olive oil instead of butter, half and half instead of cream. With all those substitutions, it was still delicious! Thanks.
This quiche is EXCELLENT. The pastry turned out nice and flakey too. Will definitely be making this apart of my new keto lifestyle!
Recipe....Great! But PLEASE condense your printable recipes - no one likes a recipe on 3 sheets of paper!
Easy and baked eggcellently! Great crust too. Substituted almond milk with butter for heavy cream since I didn’t have any left and it worked great. Thank you!
So yummy!!
So good!! I don’t even like quiches and I loved this. Thanks for the recipe
Made this for breakfast, and it’s incredible!
Very good. I added broccoli to it. Family like it too.
Really really good. And the leftovers are great too.
Wonderful recipe and the crust is so easy to make it's ridiculous. Delicious and you can use the basics for the filling and add whatever you want. I will say about the crust that I use a tin foil shield around the top edge otherwise it will get too brown. I keep it on even for the baking of the quiche with the filling. When you cut the quiche it slides right out, no sticking. It is really great!!
Glad you liked it!
Crust & filling both fantastic. Love your recipes!:)
Seriously restaurant quality. Well done!
The best thing to make for brunch!! Had my family over (non of them are keto) and they loved it!!
Incredible low carb quiche!
Loved the filling!
Can’t stop eating this!
Was a little reserved cause I had to make the crust but it was very easy to make and turned out great. So glad I tried it!
Added in some sausage to the filling. Great breakfast!! Happy I have leftovers for the week.
The only low-carb quiche recipe I need now. Turned out absolutely incredible.
Had some friends over for brunch and made it, simple and delicious. Favorite breakfast recipe to make to share.
Made this for a brunch yesterday and everyone loved it!!! Half the people were keto, half weren't.
We are not keto but love trying recipes. This one is fabulous! With a couple tweaks it fit right in to the Fast 800 I am doing right now.
I used 3 pieces of bacon (that’s all I had), subbed feta for 1/2 of the cheese because calories and… yum! I also used 2% milk to lessen the calorie load.
Despite all of the above and skipping the crust, it was great!!!
Thanks for the recipe, I’ll keep it.
Can’t wait to try the crust.
Much easier to make than I thought it would be!
This quiche is the truth.
I used pepper jack cheese to add some spiciness and it was incredible!!
I am gluten free and am super glad I found this recipe. It was easy to make and absolutely delicious!
Fantastic breakfast recipe if you need to feed multiple people!
Can you freeze the cooked quiche?
Def.
This is the perfect base to a great versatile low carb quiche. For my crust I used 1 1/2 c of almond flour & 1 stick of room temp butter, mixed and pressed in glass pie. I used frozen broccoli and 2 spoonfuls of sour cream. It was delicious.
First quiche I’ve made because my mum’s was amazing. I’ve finally trumped her cooking. Easy recipe to follow & I used the tin foil tip on the crust edge for cooking. Great tip. This will be a staple lunch item for work.
I made a spanakopita version of this and it was so good! (No bacon ... feta instead of cheddar... plus some chopped parsley and dill.) I'm keto now, so I can't have it with filo anymore, but this quiche made up for it. Highly recommended, and I'm also excited to try the original version. Thanks for this recipe!
Wonderful! I can't believe how great the crust is! And the filling,. All I can say is Yum 😋. Thank you for sharing ☺️
I'm pleased with how it turned out! I've tried numerous other keto recipes that involve crust and they always come out in one of two ways: burnt or soggy. This crust held just like normal crust would and tasted fantastic. The only thing I tweaked was I parbaked the crust for 8 minutes instead of 15, and it came out just where I like it. Definitely going to make this again!!!