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 downright 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. And you could certainly make this keto quiche crustless if you wanted to. But today, we're keeping the crust!
Ingredients You'll Need
First-things-first, let's talk about the ingredients you'll need. 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!
- Blanched almond flour- for the base of the dough that gives it a consistency similar to a regular crust,
- Coconut flour- to blend with the almond flour and give the crust it's crispiness.
- Egg- make sure to use a large one.
- Butter- salted or unsalted butter.
- Salt- only add if using unsalted butter.
Can I Make A Crustless Quiche?
Yes, you can totally make this quiche crustless as well. It will, of course, not only save you time, but it will save you carbs too. That said, if you do decide to make it with no crust, I recommend using an 8x8 baking dish to make the quiche instead of a 9" one.
- Bacon- I like to use thick cut bacon,
- Onion- for some savory flavor.
- Spinach- for added flavor and to make this recipe even healthier.
- Heavy cream- to get that perfect fluffy consistency.
- Eggs- a necessity in all quiches.
- Shredded cheddar cheese- for some ooey gooey cheese throughout.
- Salt & pepper- a pinch for more flavor.
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!
Step 1: 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.
Step 2: 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.
Step 3: Parbaking The Dough
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, and 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, continue baking it for around 5 more minutes.
Step 4: 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!
Step 5: Bake and Serve
Now it’s time to complete your keto spinach quiche. Pour the filling/egg mixture into the pie crust 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, making a quiche for the keto diet is not only possible but phenomenal.
How To Store and Reheat Leftovers
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 separated if you like. If you want to keep it longer, transfer it to a freezer-safe bag and freeze it for up to 3 months. To reheat, I like to put it back in the oven at 350°F for about 10 minutes. Just add another 10 minutes for the frozen leftovers.
More Keto Recips To TryPrint
Keto Quiche Recipe
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
- Category: Dinner or Lunch
- Method: Baking
- Cuisine: Keto
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
- 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
For a crustless quiche us an 8x8 pan instead of a 9" one.
- Serving Size: 1 Slice
- Calories: 520
- Fat: 45
- Carbohydrates: 8.5
- Fiber: 5
- Protein: 18
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