This low carb quiche is fluffy, creamy, and decadent and will make you fall in LOVE with food all over again!
Forget boring low carb recipes claiming to offer low carb dinners you’ll actually enjoy. Because your morning is CRAVING quiche recipes like this one, that actually tastes AMAZING! So amazing, you’ll forget it’s a low carb breakfast!
Ready to change your relationship with breakfast? Then try this intoxicating low carb quiche!
I absolutely love the fluffy texture of this rich creamy keto quiche. The way the fresh fragrant herbs enhance the smoky savory flavor of the meat in this recipe is just so inviting.
There are a million reasons to love this keto quiche and here are a few of my favorites:
- Tantalizing meat and cheese combination
- Get to eat pie for breakfast…
- Welcomes robust nutritious veggies
- Flakey buttery crust
- Easy to throw together
- Improves any meal of the day
Preparing this keto quiche using the right techniques can be the difference between good results and crave-worthy results. So, here are a few tips to ensure you get to that crave-worthy mark:
First, when you cook your bacon dab it dry and save the grease. Pour it into any type of heat-safe mug or container. You’ll need some of it later. Of course, you can use vegetable oil or butter, but it won’t taste the same. Something magical happens when you sauté veggies in bacon grease…
Second, make sure you par-bake your pie crust to get that crisp flakey bottom. Nothing takes the fun out of a keto quiche more than a soggy bottom! Yuk! You want that crumbly buttery crust to gently hug your keto quiche.
Also, keep in mind that all pie crusts cook differently and some burn more easily than others. You’ll have to keep an eye on your crust. If it seems like it’s starting to overcook, then wrap the outer edges in foil to slow it down and protect it.
Lastly, make sure that you let your pie crust cool completely before adding any ingredients. This will help protect the integrity of your pie crust and the stuff you put it in. We’re going for decadence here.
Now for the good stuff! This low carb quiche only has about 6 carbs per serving, but you can cut some of those by omitting the onion or the leek.
For the rest of us who want to sop up every bit of that savory goodness, leave them in there. Just be sure to let them sit between two paper towels to drain any excess liquid after sweating them in the bacon grease.
Speaking of which, it can be tempting just to toss the veggies into your quiche and skip the whole sweating process but that’s just begging for bitterness. Sweating the veggies in a little bit of bacon grease helps bring out all those sweet mellow flavors that’ll infuse intense flavor into your quiche.
It will also help release all the water in the veggies, so it doesn’t make your crust soggy.
And about the leeks… they’re shamelessly dirty because of the way they grow, and it can be challenging to clean them. Once they’re topped and tailed, you’ll have to slice them and leave them to swim in a water bath amongst themselves. (I usually throw out the outer layer as it tends to be more fibrous.)
Anyhow, it often takes multiple water baths to get these guys up to par but it’s well worth the time! Just don’t forget to blot them dry.
Removing all excess liquid from each ingredient before it goes into the pie crust is absolutely essential to achieving that ambrosial texture.
Tools To Make
The good news is that you don’t need a lot of crazy kitchen gadgets to make a delightful low carb quiche, but you do need a few things. You’ll need a pie or quiche pan for that beautiful low carb pie crust and a heavy-bottomed skillet, as it’s best at sweating your veggies. (It’ll distribute heat more evenly and help coax out that yummy caramelized texture.)
If you have any of this amazing low carb quiche left, no doubt you’ll want to save it! This dish is just too delectable to waste! Luckily, you’ve got a couple of options.
You can leave it right in the pie pan and cover it tightly with saran wrap or aluminum foil, then put it directly into the refrigerator.
Another convenient option is to store your low carb quiche in single-serve portions. You can put it in baggies or any airtight container that can go into the fridge. This makes it easier to pull out a piece or two at a time.
Can You Freeze This?
Freezing your low carb quiche will extend its life beyond a few measly days in the fridge. When you make something this indulgent, you want to protect its integrity until it’s time to eat!!
Again, you can freeze the entire thing for a ready-made dinner or freeze it in pre-portioned slices that you can pull out one at a time. Just be sure to wrap it well before putting it in freezer bags.
The great thing about this low carb quiche is that you can fill it with virtually any protein and veggies you like, just stick to the same measurements as in the healthy recipes below and be sure to cook them first.
Don’t love bacon? Use ham instead! Not a fan of onions? Toss in some bell peppers or mushrooms. Adding spinach, kale or even salmon will make it super nutritious and you can always replace mozzarella with your favorite melty cheese. I could go on and on…
Can I Make This Without The Crust?
Making a crustless quiche is an easy way to save some carbs. Start with a basic crustless quiche and just go to town with the savory nutrient-dense filling!
This amazing and totally flexible recipe can feed any crowd. Think hungry teens, baby showers, family get-togethers…..
Vegetarian low carb-ers and those who just happen to love spinach can make crustless spinach quiche! It’s a simple recipe full of mild jovial flavors, plenty of essential nutrients and that superfood that made Popeye famous.
Or take things in a completely different direction with a combination of delicious salty pancetta and mozzarella cheese. Sprinkle in a dash of nutmeg and you got yourself an indulgent crustless quiche Lorraine. The possibilities are endless!
How Can I Make This Healthier?
Kale quiche is decadent, moist, cheesy, and has an off-the-charts quality that’ll make you forget you’re eating healthy!
Don’t even think about quiche carbs or anything else that could ruin it for you!
Broccoli quiche is another magical dish that combines the nutrition of superfoods with the decadence of creamy cheesy quiche. I mean, can it really get any better? I think not…
Can I Make Smaller Portions?
Of course, you can! Crustless mini quiche makes an easy grab-and-go snack, ready-made breakfast or a sophisticated appetizer for your next gathering. Baking your low carb quiche in any muffin pan will give you some control over their size.
I love being able to throw a couple of these crustless mini quiches in the oven for breakfast while I get ready in the morning!
Can I Make This Dairy-Free?
Making dairy-free quiche is quite common so if you have dietary restrictions don’t panic! Simply substitute your favorite dairy-free milk for the cream in the recipe and grab your go-to non-dairy cheese.
There are several great brands out there that taste amazing and they’ll work in this recipe. You can also use deactivated (or nutritional) yeast as a cheese substitute.
Can I Add Mushroom?
I absolutely love making mushroom quiche! I know that mushrooms aren’t for everyone, but this savory fluffy mushroom quiche can soften the hardest hearts and satisfy a mushroom craving like nobody’s business.
Making low carb quiche is an easy way to impart some pretty massive nutrition while indulging all the senses. It isn’t as difficult as it’s often portrayed if you’ve got your measurements right and you know a few tricks of the trade (above).
Here are some of my favorite low carb breakfast recipes for you to try. You may grow fond of one of them or fall in love with all of them!
- Low Carb Breakfast Casserole
- Low Carb Breakfast Muffins
- Low Carb Granola
- Low Carb Banana Muffins
Keto QuichePrint Recipe Pin Recipe
- Low Carb Pie Crust
- 7 Slices Bacon cut into ½-inch pieces
- 1/2 Cup Chopped Leeks white and pale greens only
- 1/2 White Onion chopped
- 1 Cup Mozzarella grated and divided
- 6 Large Eggs beaten
- 1 Cup Heavy Cream
- 1/2 Teaspoon Kosher Salt
- Dash of White Pepper
- 1/8 Teaspoon Ground Nutmeg
- 1 Teaspoon Fresh Chopped Thyme
- Preheat the oven to 350° F.
- Follow your pie crust baking instructions. Allow the crust to cool completely before adding any eggs.
- In a skillet, cook 7 slices cut into ½-inch pieces bacon until it’s cooked through (this took me about 8 to 10 minutes). Remove the bacon from the pan and place it on paper towels to drain.
- Add onions (1/2 chopped) and chopped leeks (1/2 cup) to the skillet and cook in the bacon fat until soft and onions become translucent (about 5 to 7 minutes).
- Once cooked, place these on paper towels. We want all these ingredients to drain any access liquid before we add them to the shell.
- Add bacon, onions and leeks to pie crust.
- Sprinkle half the cheese on top.
- In a medium bowl, whisk eggs (6 large in size).
- Add heavy cream (1 cup), salt (1/2 teaspoon), dash of white pepper, nutmeg (1/8 teaspoon), fresh thyme (1 teaspoon) and combine.
- Pour this mixture into the pie crust.
- Sprinkle remaining cheese on top.
- Bake for 35 to 40 minutes, or until it’s cooked through. You’ll know the quiche is done when the top begins to brown.
- Allow quiche to cool slightly before serving.
Fans Also Made These Low Carb Recipes:
- Pie Crust - I always use my low carb pie crust for this!
- Burning the crust - Some pie crusts burn easily, to prevent this, create a collar to protect your crust with foil.around the edge of the crust using tin foil.
- Cut some carbs by cutting out the onions or leeks!
- You can drain the bacon fat from the pan, but I love cooking in it, as it infused the veggies with an ultra delicious, smoky, meaty flavor.
- Although you may be tempted to skip this step, it's very important to cook the veggies before adding them to the quiche. This helps them to release their natural water so the quiche crust doesn’t get soggy. It also helps aromatic veggies to caramelize, which adds a delicious flavor to any dish.
- It's very important to clean the leeks. Leeks are a notoriously dirty veggie, as dirt wiggles its way in between all the layers. To do this, I slice my leeks, soak them in a bowl of room temperature water, give them a few swirls, and wait a few minutes. I then pull the sliced leeks out of the water with a slotted spoon, rinse with water, and dry before adding them to the skillet.