Looking for the best easy quiche recipe? I’ve got 25 delicious low carb quiche recipes to tempt your tummy. All grain-free and keto friendly!
So I have been throwing a lot of keto sweet treats your way lately. I mean, it is the holidays after all and that’s where my focus is. But I know you also need some real food recipes too. So let’s take a break and talk about quiche. Because I’ve got 25 low carb quiche recipes calling your name right now.
I love quiche. We ate it on a regular basis when I was growing up, because it was easy, quick, and the whole family loved it. My mum would make hers with frozen pie crusts from Pillsbury, and she’d often make a few at a time and sock the extras away in the freezer for another easy meal.
Quiche may actually be one of the first dinner recipes I ever made on my own. Of course back then, I would follow in my mother’s footsteps and use store-bought pastry. Not exactly the most keto friendly option!
But even now I am all about the low carb quiche. I love it because it’s a blank slate, just begging you to add your favorite flavors and additions.
How To Make Low Carb Quiche
You really have quite a few options here, and the sky’s the limit.
Crust or no crust? Personally I am a fan of quiche with crust. I consider crustless quiche to really be a frittata, but that’s just semantics. You can make your low carb quiche either way and they are both good.
Leaving off the crust usually lowers the carb count by a few grams per serving. But it also lowers the fat content and the overall calories so it’s a little less filling and satisfying.
Pre-bake the crust: If you are using a crust, I recommend pre-baking it for 10 to 15 minutes first, and then letting it cool completely before adding the fillings. Unbaked crusts tend to soak up too much of the custard and become soggy.
Be sure to cover the edges of your crust with foil when you’re baking the whole quiche. That helps keep them from over-browning.
Add Ins: This is where you can have a lot of fun with low carb quiche recipes. It’s up to you what you put in there! Different vegetables, meats, and cheeses all make wonderful quiche fillings.
Tougher vegetables like broccoli are best pre-cooked before adding them to the quiche, so that they are tender enough once it’s cooked. Also veggies that release a lot of liquid, like spinach, can make it hard to cook through. Cook them a bit and drain them really well, so you don’t end up with soggy quiche.
The custard: I find that adding some cream to my eggs helps give me a lighter, fluffier quiche. Depending on how many other fillings you’ve got in there, 6 eggs and about 1/2 cup of cream work perfectly. You can also use full fat coconut milk for a dairy-free version.
Bake until just set: You really want there to still be a little bit of jiggle in the center of your quiche before you take it out of the oven. If you bake it until it’s fully set, it may get a bit rubbery.
That’s it, friends. It’s really quite easy to make quiche to fit the keto diet. And I’ve got 25 Easy Quiche Recipes to prove it. Check them out!