Quiche is one of those dishes that feels special without asking for much effort. This low carb version keeps everything you love—creamy eggs, savory fillings, and golden edges—without the carb-heavy crust. It’s perfect for breakfast, lunch, or a light dinner with a salad.
You can make it ahead, customize it with whatever you have, and it reheats beautifully. If you’re watching carbs or just want a lighter option, this quiche will become a regular in your rotation.
Ingredients
Method
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Preheat the oven: Set to 350°F (175°C).
Grease a 9-inch pie dish or quiche pan.
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Make the optional crust: In a bowl, mix almond flour, melted butter, egg, salt, and garlic powder. Press the dough evenly into the dish, going up the sides. Prick the bottom with a fork.
Bake for 8–10 minutes until just set, not browned. Let cool slightly.
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Prep the fillings: Sauté vegetables in a little oil or butter until softened and moisture has cooked off. Cook and crumble bacon or sausage, or dice ham.
Let everything cool a few minutes.
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Mix the custard: Whisk eggs, cream, salt, pepper, and optional paprika or nutmeg until smooth. Stir in most of the cheese, saving a small handful for the top.
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Assemble: Spread the cooked vegetables and meat evenly in the dish (crust or no crust). Pour the egg mixture over.
Sprinkle the remaining cheese and Parmesan on top.
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Bake: Place on the middle rack and bake 30–40 minutes. The center should be mostly set with a slight jiggle and the top lightly golden.
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Rest and garnish: Let the quiche rest 10–15 minutes before slicing. Top with chopped fresh herbs.
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Serve: Enjoy warm, at room temperature, or chilled.
Pair with a simple green salad or sliced tomatoes.
What Makes This Special
This low carb quiche skips traditional pie crust and uses a simple almond flour crust or a crustless approach that still feels hearty. The filling features eggs, cream, and cheese for richness, balanced with vegetables and protein for flavor and texture.
- Flexible: Works with bacon, sausage, ham, or stays vegetarian with spinach and mushrooms.
- Meal-prep friendly: Keeps well for several days and reheats without getting rubbery.
- Satisfying: High in protein and healthy fats, so it’s filling without feeling heavy.
- Simple: No complex steps or fancy equipment—just a mixing bowl and a baking dish.
Shopping List
- For the crust (optional):
- 1 1/2 cups almond flour
- 3 tablespoons melted butter (or olive oil)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- For the filling:
- 6 large eggs
- 3/4 cup heavy cream (or half-and-half for lighter)
- 1 cup shredded cheese (cheddar, Swiss, or Gruyère)
- 1 cup cooked bacon, sausage, or diced ham (optional)
- 1 cup vegetables: spinach, mushrooms, bell peppers, onions, or broccoli (sautéed)
- 2 tablespoons grated Parmesan (optional for extra flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika or nutmeg (optional)
- To finish:
- Fresh herbs (chives, parsley, or thyme)
- Olive oil or butter for sautéing
Step-by-Step Instructions
- Preheat the oven: Set to 350°F (175°C).
Grease a 9-inch pie dish or quiche pan.
- Make the optional crust: In a bowl, mix almond flour, melted butter, egg, salt, and garlic powder. Press the dough evenly into the dish, going up the sides. Prick the bottom with a fork.
Bake for 8–10 minutes until just set, not browned. Let cool slightly.
- Prep the fillings: Sauté vegetables in a little oil or butter until softened and moisture has cooked off. Cook and crumble bacon or sausage, or dice ham.
Let everything cool a few minutes.
- Mix the custard: Whisk eggs, cream, salt, pepper, and optional paprika or nutmeg until smooth. Stir in most of the cheese, saving a small handful for the top.
- Assemble: Spread the cooked vegetables and meat evenly in the dish (crust or no crust). Pour the egg mixture over.
Sprinkle the remaining cheese and Parmesan on top.
- Bake: Place on the middle rack and bake 30–40 minutes. The center should be mostly set with a slight jiggle and the top lightly golden.
- Rest and garnish: Let the quiche rest 10–15 minutes before slicing. Top with chopped fresh herbs.
- Serve: Enjoy warm, at room temperature, or chilled.
Pair with a simple green salad or sliced tomatoes.
How to Store
- Refrigerate: Cool completely, then cover or store slices in an airtight container for up to 4 days.
- Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a 300°F (150°C) oven for 10–15 minutes or microwave gently in 30-second bursts to avoid overcooking.
Health Benefits
- Lower carb count: Without a wheat crust, you cut out most of the carbs, supporting low carb or keto goals.
- High-quality protein: Eggs and cheese offer complete proteins to help with satiety and muscle repair.
- Healthy fats: Almond flour, eggs, and dairy provide fats that keep you fuller longer and help absorb fat-soluble vitamins.
- Veggie boost: Spinach, peppers, mushrooms, and broccoli add fiber, vitamins, and minerals.
- Customizable lactose and sodium: You can reduce cheese, choose lower-sodium meats, or swap cream for unsweetened almond milk plus a little extra egg if needed.
Pitfalls to Watch Out For
- Watery quiche: Don’t skip sautéing veggies; cook off moisture to avoid a soggy texture.
- Overbaking: Quiche should be just set. If it’s dry or rubbery, it went too long.
Pull it when the center still has a slight jiggle.
- Too salty: If using bacon, ham, or seasoned sausage, reduce added salt in the custard.
- Soggy crust: Par-bake the almond crust and let fillings cool a bit before adding the custard.
- Dense texture: Whisk the eggs and cream until fully blended to keep the custard light and smooth.
Variations You Can Try
- Crustless quiche: Skip the almond crust entirely for fewer carbs and quicker prep.
- Mediterranean: Spinach, sun-dried tomatoes, olives, feta, and a pinch of oregano.
- Classic Lorraine: Bacon, Swiss or Gruyère, a hint of nutmeg, and chives.
- Veggie-forward: Sautéed mushrooms, leeks, and broccoli with goat cheese.
- Tex-Mex: Chorizo or spicy sausage, peppers, onions, cheddar, and a dash of cumin.
- Dairy-light: Use unsweetened almond milk or coconut milk and add one extra egg for structure.
- Herb lovers: Fresh dill, parsley, and thyme with smoked salmon and cream cheese dollops.
FAQ
Can I make this quiche without any crust?
Yes. Simply grease your dish well, add the fillings, pour in the custard, and bake. It sets nicely and slices cleanly, especially after a short rest.
What’s the best cheese to use?
Cheddar, Swiss, or Gruyère melt well and offer a classic flavor.
For a tangy twist, try goat cheese or feta alongside a melty cheese for balance.
How do I prevent a watery quiche?
Cook vegetables until their moisture evaporates and let them cool briefly before adding. Avoid using raw high-water veggies like tomatoes without seeding or roasting first.
Can I substitute the cream?
Half-and-half works fine. For a lighter option, use unsweetened almond milk or coconut milk and add one extra egg to help the custard set.
How do I know when it’s done?
The edges will be set and lightly golden, and the center will still have a slight jiggle.
A knife inserted about an inch from the center should come out mostly clean.
Is almond flour the only low carb crust option?
Almond flour works best for texture and flavor, but you can use a mix of almond and coconut flour. If using coconut flour, reduce the amount and add an extra egg to avoid dryness.
Can I make it ahead?
Yes. Bake it the day before, chill, and reheat gently in the oven.
You can also prep the fillings and custard ahead and assemble right before baking.
What size pan should I use?
A 9-inch pie dish or quiche pan works well. If your pan is deeper, you may need to add 5–10 minutes to the bake time.
How many carbs are in a slice?
It varies by ingredients, but a crustless slice with veggies and cheese is typically low in net carbs. With an almond flour crust, it’s still modest—usually a few grams per slice.
Check your specific ingredients for exact numbers.
Can I add more protein?
Absolutely. Bacon, sausage, ham, cooked chicken, or smoked salmon all work. Keep the total fillings around 2 cups to avoid overcrowding the custard.
Final Thoughts
This low carb quiche is a reliable go-to for busy mornings, casual brunches, or easy dinners.
It uses simple ingredients, adapts to what you have, and tastes great hot or cold. Whether you choose an almond crust or go crustless, you’ll get a creamy, satisfying slice that fits your goals without feeling restrictive. Make one today, then tweak the next with new fillings—this is the kind of recipe that keeps earning a spot on your table.
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