The Easiest And Most Delicious Keto Quiche Recipe

Name: The Easiest And Most Delicious Keto Quiche Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 serving
Ingredients: 2 cups almond flour; ¼ teaspoon salt; 1 egg; 2 tablespoon butter; 2 tablespoon olive oil; 1 yellow onion; 2 cloves garlic; 4 cups broccoli; 4 egg; ⅓ cup heavy cream; ½ cup almond milk; ½ cup cheddar cheese; ½ cup gruyere cheese; 1 tablespoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon black pepper; ¾ tablespoon thyme

User Reviews

5

54 reviews

Excellent

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings
8
Calories
388 kcal
Course
Main Course, Breakfast, Brunch
Cuisine
French, British

The Easiest And Most Delicious Keto Quiche Recipe

Raiden Walker

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The Easiest And Most Delicious Keto Quiche Recipe features a tender almond flour crust filled with a savory mixture of eggs, broccoli, onions, garlic, and a blend of cheddar and gruyere cheeses. The filling is enriched with heavy cream, almond milk, and Dijon mustard, seasoned with thyme, salt, and pepper. This quiche offers a satisfying texture combining the crumbly crust with a creamy, cheesy, and slightly firm vegetable custard. It can be served warm or cold and suits those following a low-carb or keto lifestyle who want a rich and filling meal option.

Description

This keto quiche uses an almond flour crust prepared by combining almond flour, butter, egg, and salt, baked until lightly golden. The filling starts with sautéed yellow onion, garlic, and chopped broccoli cooked until just tender. The cooked vegetables are mixed into a custard base made with eggs, heavy cream, almond milk, Dijon mustard, and a mix of cheddar and gruyere cheeses, seasoned with fresh thyme, salt, and black pepper. The quiche bakes until the filling sets, providing a creamy texture surrounded by a delicate, nutty almond crust.

The flavor combines the mild sweetness of sautéed onion and garlic with the savory depth of cheddar and gruyere cheeses. Fresh thyme imparts a subtle herbal note, complementing the broccoli's freshness. The Dijon mustard adds a gentle tang that balances the richness of the custard. This combination creates a well-rounded flavor profile that is satisfying without being heavy.

Serve the quiche sliced into eight portions, either warm or chilled, as a main dish for breakfast, brunch, or a light dinner. It pairs well with simple green salads or steamed vegetables. The recipe accommodates substitutions in cheese varieties and other keto-friendly fillings such as cauliflower, zucchini, mushrooms, or cooked meats like sausage or bacon, allowing flexibility based on preference or ingredient availability.

Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months. Reheat gently in the oven to maintain texture and flavor. The crust should be pricked before baking to prevent bubbling, ensuring an even bake and a pleasant crumbly base.

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Ingredients

Servings

Pie Crust

2 cups almond flour 200g
¼ teaspoon salt
1 egg large, beaten
2 tablespoon butter room temperature or melted

Filling

2 tablespoon olive oil
1 yellow onion halved and thinly sliced (60g, small
2 cloves garlic minced
4 cups broccoli 400g, chopped small
4 egg large
⅓ cup heavy cream 80ml
½ cup almond milk 120ml
½ cup cheddar cheese 60g, grated
½ cup gruyere cheese 50g, grated
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
¾ tablespoon thyme finely chopped, fresh leaves

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Instructions

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ALMOND FLOUR CRUST

Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line the bottom of a 9-inch pie dish with parchment paper and grease the sides really well with butter.
Place the almond flour and salt in a food processor and pulse briefly. Add the butter and egg and pulse until the mixture forms a ball. Alternatively, stir together with a fork, then knead.
Press the dough into the pie dish and prick the bottom with a fork multiple times so it does not bubble up.
Bake for 10 - 12 minutes until slightly golden, then let cool.

FILLING

In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes. Add broccoli and sauté a further 3 - 4 minutes until al-dente. Set aside to cool.
In a large bowl, add the eggs, cream, almond milk, cheeses, Dijon mustard, pepper, salt and thyme. Whisk to combine and set aside.
Once the broccoli has cooled, add to the egg mix and stir to combine.

ASSEMBLY

Turn the oven up to 200C / 400F electric or 180C / 350F fan assisted.
Pour the filling into the pastry and bake for 35 - 45 minutes until set. If the crust starts to brown a bit too much, loosely cover with a ring of aluminium foil.
Allow to cool to firm up. Remove from the pie dish and slice.

Notes

This quiche yields eight slices with about 8g net carbs per slice, suitable for keto diets.
Cheeses can be varied individually or combined, for example, using all cheddar, all gruyere, Monterey Jack, or Gouda.
Additional keto-friendly fillings like cauliflower, zucchini, mushrooms, peppers, kale, tomatoes, or cooked meats such as sausage or bacon can be used.
Store leftovers refrigerated for up to three days or freeze for up to two months, reheating in the oven for about five minutes.