Keto quiche falls into one of my favorite categories—Foods That Can Be Eaten For Any Meal. Light and fluffy like a quiche should be, bacon and mozzarella make it satisfying. This is an awesome breakfast. Or pair it with a salad for dinner. Eat the leftovers. Whenever. You. Want. Great if you are feeding a few. I also love to have it in the fridge when I know it’s going to be a busy week. This quiche is really good, any time.
Looking for more keto breakfast ideas? I love this crustless quiche lorraine, crustless zucchini quiche, and this crustless spinach quiche.
It Starts With The Crust
We all start our cooking journeys somewhere-and this is where mine started. With me deciding to make the perfect pie crust from scratch. That’s it. Just the pie crust.
It seemed like enough of a challenge! I never even thought about what to fill the pie crust with. So here I was with this buttery, flaky pie crust in need of a filling…and that’s where my love of quiche began.
A light, fluffy filling, fresh herbs, bacon. There’s so much to love here. Quiche is so easy going. Quiche can be on the table at a moments notice. Quiche doesn’t mind if you switch up the ingredients. Quiche is a good friend to have around.
So start with my favorite version, but don’t stop there. Prepare to fall in love with low carb quiche over and over again. 🥓🥚 – Linds x
- Keto pie crust – I LOVE my almond flour pie crust for this. You can use your favorite recipe, or go crustless (see recipe variations below).
- Bacon – Read labels and look for a sugar free option.
- Veggies – Our fave is a combo of leeks and white onion, although you can use just one of these to cut down the carbs if you prefer. If using leeks, rinse carefully!
- Heavy cream – Most quiche recipes are made with milk instead — cream is, well, creamier. And significantly lower in carbs.
- Seasoning: Salt, white pepper, ground nutmeg, fresh thyme
How to Make Keto Quiche
- Make your crust, and press it into your quiche pan. Place in the fridge until ready to fill
- Crisp bacon, then remove to a paper towel-lined plate.
- Saute veggies in bacon fat.
- Sprinkle bacon and veggies along the bottom of the crust.
- Sprinkle half the cheese.
- Whisk together the eggs, cream, salt, pepper, nutmeg, and thyme.
- Pour egg mixture into the quiche pan.
- Sprinkle your low carb quiche with the remaining cheese and bake in the preheated oven.
Store your keto quiche in the fridge. It freezes beautifully too! Just toss individual slices in resealable bags and remove as much air as possible. Simply reheat from the fridge or freezer in the microwave.
Low carb quiche can be made any way you’re craving it! As is, this recipe is essentially a keto quiche lorraine, with a few modifications to our family’s taste (mozzarella instead of swiss cheese). Here are a few ways you can make it yours…
- Use different meat, such as diced ham, crisped pancetta, or even crumbled breakfast sausage.
- Or skip the meat!
- How about a different cheese? Any meltable keto cheese, like cheddar cheese, is delicious.
- And some extra veggies… Just saute before adding.
- Go crustless, just be sure to use a pie pan.
More Keto Breakfast Recipes
- Keto Egg Muffins
- Keto Coconut Flour Pancakes
- Keto Breakfast Cookies
- Keto Deviled Eggs
- Keto Cinnamon Roll
Keto QuichePrint Recipe Pin Recipe
- Keto Pie Crust (note 1 + 2)
- 7 Slices Bacon cut into ½-inch pieces
- 1/2 Cup Chopped Leeks white and pale greens only (note 3)
- 1/2 White Onion chopped
- 1 Cup Mozzarella grated and divided
- 6 Large Eggs
- 1 Cup Heavy Cream
- 1/2 Teaspoon Kosher Salt
- Dash of White Pepper
- 1/8 Teaspoon Ground Nutmeg
- 1 Teaspoon Fresh Chopped Thyme
- Prep. Preheat the oven to 350 F. Prep your pie crust and press it into a 9" quiche or pie pan. If prebaking (not necessary with my recipe), allow it to cool completely before adding the filling. Place quiche/pie pan on a rimmed baking sheet before filling.
- Bacon. Cook bacon (7 slices) in a medium skillet until crispy, about 8 to 10 minutes. Place cooked bacon on a paper towel-lined plate. Once cool enough to handle, chop into small pieces.
- Saute. Add onions (1/2 chopped) and chopped leeks (1/2 cup), and saute in the bacon fat (note 4) until softened, about 5-7 minutes. Sprinkle bacon, onions, and leeks along the bottom of your pie crust, followed by half the cheese.
- Combine. In a medium bowl, whisk eggs (6). Add heavy cream (1 cup), salt (1/2 teaspoon), a dash of white pepper, nutmeg (1/8 teaspoon), fresh thyme (1 teaspoon), and combine. Pour into the pie crust, and sprinkle the remaining cheese on top.
- Bake for 30-35 minutes, you'll know the quiche is done once it has set completely in the center. Allow quiche to cool slightly before serving.
Fans Also Made These Low Carb Recipes:
- Pie Crust - I always use my keto pie crust for this.
- Burning the crust - Some pie crusts burn easily (especially low carb ones, because of their high-fat content), to prevent this, create a foil collar around the edge of your crust.
- Clean leeks well by slicing, then rinsing thoroughly. You'll often find hidden dirt in their layers.
- Bacon fat. You can drain the bacon fat from the pan, but I love cooking in it, as it infuses the veggies with an ultra-delicious, smoky, meaty flavor.
I’m a big fan of your blog and a virtual assistant for the girl on bloor blog! I’m reaching out to you because I’m hoping to feature one of your photos in a recipe roundup of instant pot recipes I’m putting together. It’s going live on April 4th. I’ll use just one photo with credit to you and link to your post. Can I include your low carb quiche recipe?
Please let me know if this is okay 🙂
Thanks in advance!
Thank you so much for reaching out. Absolutely you can use the photo with a link back to the blog. I appreciate you asking. Can’t wait to see the post once it’s live!
Sounds really good! How long do you bake for muffins?
Hi Kathy! I haven’t tested the timing on the muffins yet, I just kept a close eye on them right around 20 minutes. Let me know if you give it a try! Hope you enjoy <3
Hi Lindsay,I am finding that the SAVE RECIPE button is not working for me. Any suggestions for me?.
I just love your recipes, I was able to SAVE on earlier posts, so not sure what has happened.
Thanking you in advance
Hi Mary! I’m so sorry to hear that!! Would you mind trying it again? I just updated some things to try to get it working again! Hope to get this working for you again soon!
HELLO GUY HERE,AND I HAVE TO SAY YOUR RECIPES ARE THE BOMB.WE USE THEM ALL THE TIME’
THANKS FOR ALL THE GOOD COOKIN
Yay! Thank you so much Guy, That means the world ?
Hi – I’m trying to find where you list what size quiche pan you are using. Would you please let me know? Thank you
Hi Laura! Sorry about that — I use a 9″ quiche pan. Enjoy!
I have tried many quiche recipes and this one stands out because of the crush…great texture and amazing taste! Thank you Lyndsey for this one! 🙂
You’re very welcome, Griff! SO glad you liked it.
This is such a great recipe. You even managed to give it a golden brown crust and still keep it keto. I love it!
Yay! SO glad you loved it, Beth. Enjoy!
Hands down best quiche I have ever had. Will definitely be making again!
SO glad you liked it, Amanda! Enjoy!
Erin | Dinners,Dishes and Dessert
This is seriously making me hungry! I would love to have a slice right now!
Yay! Can’t wait to hear what you think, Erin!
Love this recipe, the keto crust is to die for.
SO glad you loved it, Krystle!
How is this paleo with heavy cream and cheese??
Hi Torie! Not sure where you saw “paleo”, but this recipe is definitely not paleo.
Hi, I was planning on trying this recipe out this week but trying to decide if I want to go crustless instead. I have a question tho,… Why is this quiche 3 net carbs per serving but the crustless says 5 net carbs per serving? The crustless should be lower, no? The only other difference is 1/2 c sliced leeks as opposed to 1 sliced leek. Thanks!
Hi Laura! Great question–the different is the amount of leek used, leeks aren’t particularly low in carbs. Hope you enjoy!