Keto Quiche Recipe
A recipe for quiche is possible on the keto diet and with a crust! The crust is a flakey almond flour crust with a creamy egg quiche loaded with cheese, onions and bacon. At only 5g net carbs this keto breakfast recipe will have you looking forward to breakfast at lunch!
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Servings: 8 slices
Calories: 428.5kcal
Ingredients
Pie Crust
- 1.5 cup blanced almond flour
- 4 tablespoon unsalted butter
Quiche
- 1 medium onion
- 8 slices bacon
- 6 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheese or 112g
Needed for cooking
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Prepare the pie crust
- Melt butter, then in a large mixing bowl add almond flour. Pour butter on top and mix with a fork or spoon until all of the flour is saturated with the butter.
- Pour into pie baking dish and begin pressing almond flour on the bottom and sides as even as possible. I used a 9 in pie baking pan that wasn't very deep. There is enough ingredients here to fill the bottom and come up on the sides. Just continue to press. See picture on the side here.
Caramelize onions and cook bacon
- Dice onion up or cut in slices. I recommened diced in this recipe for more even distribution. In a frying pan on medium high heat add oil and then diced onion. Add salt and pepper then allow onions to caramelize. Right before onions are done when they have withered add in butter and finish cooking.
- Cut bacon up prior to cooking. Fry baon until fully cooked and crispy
Bake Quiche
- Preheat oven to 400°F
- Crack 6 eggs in a mxing bowl and pour in heavy cream. Add in salt and pepper as well. With a hand mixer beat eggs and cream together evenly.
- Then add in your onions, bacon and shredded cheese
- Mix in then pour into pie crust
- Cover with aluminum foil then bake for 35 minutes. Remove foil then bake for a remaining 15 minutes
- Allow to settle and cool then serve
Notes
Helpful Recipe Tips
- Do not bake your almond flour pie crust before making the quiche. This is a common practice that you can save time by not doing. The pie crust will still come out buttery and flakey.
- Customize your own. This can serve as a base recipe and you switch it up and add mix in's you love.
- Do not over-bake. As mentioned above the center will have a little jiggle when you remove it. The quiche continues to cook and comes out puffed up. As it cools the puffiness goes away and the eggs settle in the crust.
- Want a crustless option? Just skip the almond flour crust!
Nutrition
Serving: 1slice | Calories: 428.5kcal | Carbohydrates: 7.3g | Protein: 15.9g | Fat: 38.4g | Saturated Fat: 16.4g | Trans Fat: 0.6g | Cholesterol: 209.2mg | Sodium: 277.8mg | Fiber: 3g | Sugar: 2.9g
Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!