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 crustless spinach quiche.
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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
Ingredient Notes
- 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!
- Mozzarella
- Eggs
- 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.
Reheat/Storing/Freezing Tips
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.
Recipe Variations
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. I love adding smoked salmon to quiche as well, just like in this salmon frittata.
- Or skip the meat!
- How about a different cheese? Any meltable cheese, like cheddar cheese, is delicious.
- And some extra veggies. Just saute before adding them in–take a note from my mushroom frittata or spinach frittata.
- Go crustless, just be sure to use a pie pan.
- Opt for egg whites only, as I do in my egg white frittata. You’ll want to use 3 tablespoons of liquid eggs for every egg.
More Keto Breakfast Recipes
- Keto Egg Muffins
- Keto Coconut Flour Pancakes
- Keto Breakfast Cookies
- Keto Deviled Eggs
- Keto Cinnamon Roll
Keto Quiche
Print Recipe Pin RecipeIngredients
- 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
Instructions
- 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.
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Lindsey’s Tips
- 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.
