Almond flour keto quiches are a delicious twist on the classic dish, tailored for those following a gluten-free or low-carb/keto diet. With a crust made from just four simple ingredients, including almond flour, this quiche has fewer carbs than a traditional one and has a filling packed with fats and proteins. One slice fills you up while only containing around 5 grams of net carbs, depending on the ingredients you choose to add. It can be enjoyed hot or cold, prepared in advance, stored for days, and even frozen! Perfect for any meal of the day.
Ingredients for Keto Quiche
Pie Crust
2 ½ cups almond flour
1/2 teaspoon salt
1 large beaten egg
3 tablespoons of melted butter
Filling
2 tablespoons olive oil
1 small yellow onion finely diced
2 minced cloves of garlic
4 eggs large
½ cup cream
½ cup milk, plant-based or dairy
½ cup grated cheddar cheese
½ cup grated Maasdam or gruyere cheese
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
¾ tablespoon dried thyme
½ cup additions of your choice. I used sliced turkey and some crumbled fetta, but ham works, or you can even use cooked sausage or salmon. You could add vegetables like broccoli, spinach, or cooked zucchini for a meat-free version.
Step-by-Step Guide to Making Keto Quiche
The Crust
Step 1: Preheat the oven to 320 degrees. Line the bottom of a 9-inch pie dish with parchment paper and grease the sides with butter.
Step 2: Whisk the almond flour and salt in a mixing bowl. Add the melted butter and egg and mix until the mixture forms a dough. You can use your hands.
Step 3: Press the dough into the pie dish and prick the bottom with a fork several times to prevent it from bubbling up when you bake it.
Step 4: Bake for 12 minutes until lightly golden, then let it cool for at least 20 minutes.
The Filling
Step 5: Turn the oven up to 350 degrees. In a large skillet over medium heat, sauté the onion and garlic in butter or olive oil for 6 minutes. Set aside to cool.
Step 6: In a large bowl, whisk the eggs, cream, milk, mustard, pepper, salt and thyme.
Step 7: Add the cheeses, cooked onions and garlic, and the other fillings and whisk to combine.
Step 8: Pour the filling into the cooled pastry and bake for 20 minutes. Then cover with foil and bake for an additional 25 minutes until set.
Step 9: Let the pie cool for 45 minutes to firm up. Then, remove it from the dish and slice.
Tips for the Perfect Keto Quiche
- Combine whole milk with cream for the best flavor; avoid using only heavy cream or only milk, or the mixture will not set properly.
- Limit cheeses to 2 cups maximum to ensure the quiche sets properly and isn’t greasy.
- Don’t skip the pre-baking of the crust, or it will be a soggy quiche!
Storing and Reheating Keto Quiche
To prepare quiche in advance, follow the baking instructions and allow it to cool thoroughly. Keep it refrigerated for a maximum of four days. When reheating, wrap it in foil and bake at 325 degrees for approximately 15 minutes until warmed. You can also freeze this quiche by the slice for up to three months and reheat it by letting it come to room temperature and then following the above instructions.
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FAQs
Yes, an almond flour crust is generally considered healthier. Almond flour is low in carbohydrates and high in healthy fats and fiber, making it ideal for those on a keto diet. It’s also gluten-free, which can benefit individuals with gluten intolerances or celiac disease.
To store leftover keto quiche, allow it to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Refrigerate the quiche for up to 4 days. For longer storage, you can freeze the quiche by wrapping it in foil or placing it in a freezer-safe container. It will keep for up to 3 months in the freezer.
Common fillings for a keto quiche include a variety of low-carb and high-fat ingredients such as:
Cheddar, mozzarella, or goat cheese
Cooked bacon, ham, or sausage
Spinach, mushrooms, bell peppers, or zucchini
Heavy cream or cheese-based sauces
Almond Flour Quiche (Keto!)
Ingredients
Pie Crust
2 1/2 cups almond flour
1/2 teaspoon salt
1 large beaten egg
3 tablespoons of melted butter
Filling
2 tablespoons olive oil
1 small yellow onion finely diced
2 minced cloves of garlic
4 eggs large
1/2 cup cream
1/2 cup milk, plant-based or dairy
1/2 cup grated cheddar cheese
1/2 cup grated Maasdam or gruyere cheese
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 tablespoon dried thyme
1/2 cup additions of your choice. I used sliced turkey and some crumbled fetta, but ham works, or you can even use cooked sausage. You could add vegetables like broccoli, spinach, or cooked zucchini for a meat-free version.
Instructions
The Crust
Step 1: Preheat the oven to 320 degrees. Line the bottom of a 9-inch pie dish with parchment paper and grease the sides with butter.
Step 2: Whisk the almond flour and salt in a mixing bowl. Add the melted butter and egg and mix until the mixture forms a dough. You can use your hands.
Step 3: Press the dough into the pie dish and prick the bottom with a fork several times to prevent it from bubbling up when you bake it.
Step 4: Bake for 12 minutes until lightly golden, then let it cool for at least 20 minutes.
The Filling
Step 5: Turn the oven up to 350 degrees. In a large skillet over medium heat, sauté the onion and garlic in butter or olive oil for 6 minutes. Set aside to cool.
Step 6: In a large bowl, whisk the eggs, cream, milk, mustard, pepper, salt and thyme.
Step 7: Add the cheeses, cooked onions and garlic, and the other fillings and whisk to combine.
Step 8: Pour the filling into the cooled pastry and bake for 20 minutes. Then cover with foil and bake for an additional 25 minutes until set.
Step 9: Let the pie cool for 45 minutes to firm up. Then, remove it from the dish and slice.
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