Little individual keto quiches make the perfect appetizer. They’re absolutely delicious and you can add your favorite fillings, like ham and cheese or spinach and mushroom. They freeze like a dream too!
Mini quiche has long been a staple appetizer in my house. We would often grab a package from Trader Joe’s or Whole Foods and heat them up for Christmas or New Year’s. Or any party where finger food was the star of the show.
But for a long time now, I’ve had to forego those savory little tarts as they didn’t fit into my keto lifestyle. I really missed those guys. Until now!
I took it upon myself to create a keto version of mini quiches in two flavors. And they are just like the ones I remember. They have a tender, buttery crust and a rich egg filling. I swear your guests will have no idea that they are low carb.
Perfect Keto Finger Food
I love nothing more than to make a meal out of finger food. I can happily nibble at keto appetizers all night long, and easily put a serious dent in homemade Boursin cheese or keto kielbasa bites.
But these little keto mini quiche might be my new favorite, because they remind me so much of the ones I used to love. They also hold together perfectly and are entirely customizable. You can add in your favorite flavors and mix-ins.
But one of the best things about these homemade mini quiches is that you can make them ahead of time and freeze them. So you can prep for your parties and get togethers well in advance.
I tested it out and froze them for over 2 weeks and they thawed and re-heated without any loss of taste or texture!
Ingredients you need
- Almond flour: The crusts for these mini keto quiches are almond flour based, as it makes a much better crust than coconut flour. You can use sunflower seed flour if you need to be nut-free, but the crusts may be a bit more fragile.
- Xanthan gum: Because almond flour contains no gluten, a little xanthan gum can help make the crusts a little stronger and more flexible.
- Butter: You can use salted or unsalted, since this is a savory recipe.
- Eggs: These mini quiche don’t require a lot of eggs for the filling. You may find you end up with a little leftover, but you can cook it in a greased ramekin for a quick breakfast!
- Heavy cream: Cream makes the filling richer and more satisfying.
- Garlic: Use garlic powder in the crust and fresh garlic in the filling.
- Fillings: Ham, cheese, spinach, mushrooms.
- Salt and pepper
Step by step directions
1. Make the pastry: In a large bowl, whisk together the almond flour, xanthan gum, garlic powder, and salt. Stir in the egg and butter until a cohesive dough forms. Split the dough into two portions.
2. Cut out the crusts: Dust a work surface lightly with more almond flour and transfer one portion of dough to the work surface. Cover with waxed paper or parchment paper and roll out to an even ⅛” thickness. Use a 2 ¾ inch cookie cutter to cut out as many circles as possible.
3. Bake the crusts: Use an offset spatula to carefully lift each crust off the work surface. Press the crusts carefully down into lightly greased muffin cups. Bake the crusts 10 minutes at 325ºF, then remove and let cool completely to firm up.
4. Prepare the egg mixture: In a large glass measuring cup or a large bowl, whisk together the eggs, cream, garlic, salt, and pepper.
5. Fill the crusts: Divide the fillings of your choice evenly between the baked crusts. Fill with the egg mixture to just below the top of the crust. Do not over-fill.
6. Bake the mini quiches: Bake another 12 to 15 minutes, until the filling is puffed and set. Remove and let cool in the pans.
Expert Tips
I found that the tart shells worked best in a good non-stick metal muffin pan. They get nicely browned and they shouldn’t stick as long as you grease the pan. However, if you aren’t very confident about your muffin pan, you can use silicone muffin liners or a silicone muffin pan. The crusts won’t brown quite as nicely and you need to add a few more minutes of baking time.
Try not to roll the crust out too many times, as it gets increasingly dry and fragile. Roll out the first half and cut as many crusts as you can, then set the scraps aside. Roll out the second half and cut as many crusts as you can. Then combine the scraps from both portions and roll out again.
If the crust cracks as you press it into the pan, use some of the scraps to gently patch it up. You don’t want to have any holes that the egg filling can leak out of.
Whisking the egg mixture in a measuring cup helps you portion it out more easily. You can simply pour it straight from the cup, rather than spooning it in.
Don’t over-fill the quiches with egg mixture! If it overflows the tart crusts, the quiche will stick to the pan. Fill just to just below the top of each crust.
Frequently Asked Questions
Mini quiches have a buttery tart crust and a savory egg custard filling. Beyond that, you are free to customize with your favorite mix-ins. These keto mini quiche have ham and cheese or spinach mushroom fillings.
Conventional quiche has quite a few carbs, as the crust is typically made of flour. The filling may contain higher carb ingredients as well. However, these mini quiche are very low carb, as the crust is made with almond flour. They have only 3.7g carbs and 1.6g of fiber per tart. So they have a net carb count of 2.1g per quiche.
This keto quiche recipe is the perfect make-ahead appetizer! You can make the mini quiches weeks or even months in advance. Layer the cooled tarts in an airtight container between sheets of waxed paper. To re-heat, let them come to room temperature and then place them on a cookie sheet in the oven for 15 to 20 minutes.
Related Recipes
Mini Keto Quiche Recipe
Equipment
Ingredients
Crust
- 1 ¾ cup almond flour
- ½ teaspoon xanthan gum
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 large egg
- 3 tablespoon butter, melted
Basic Quiche Filling
- 4 large eggs
- ⅓ cup heavy cream
- 2 cloves garlic minced
- ¾ teaspoon salt
- ½ teaspoon pepper
Ham and Cheese Quiche
- 4 ounces ham, finely chopped
- ½ cup shredded cheddar cheese
Spinach and Mushroom
- 1 tablespoon butter
- 4 ounces crimini mushrooms sliced
- 6 ounces frozen spinach thawed and squeezed dry
Instructions
Crust
- Preheat the oven to 325ºF and lightly grease 16 standard-size metal muffins cups.
- In a large bowl, whisk together the almond flour, xanthan gum, garlic powder, and salt. Stir in the egg and butter until a cohesive dough forms. Split the dough into two portions.
- Dust a work surface lightly with more almond flour and transfer one portion of dough to the work surface. Cover with waxed paper or parchment paper and roll out to an even ⅛" thickness.
- Use a 2 ¾ inch cookie cutter to cut out as many circles as possible. Use an offset spatula to carefully lift each crust off the work surface. Press the crusts carefully down into the prepared muffin cups. If they crack at all, use a little extra dough to patch the crack.
- Repeat with the other half of the dough, then gather the scraps and re-roll get more circles. You should be able to get at least 16 crusts. Bake the crusts 10 minutes, then remove and let cool completely to firm up.
Quiche Filling
- In a large glass measuring cup or a large bowl, whisk together the eggs, cream, garlic, salt, and pepper.
Ham and Cheese
- Increase the oven temperature to 350ºF.
- Divide the ham and cheese evenly between the cooled crusts. Fill with the egg mixture to just below the top of the crust. Do not over-fill.
- Bake another 12 to 15 minutes, until the filling is puffed and set. Remove and let cool in the pans.
Spinach and Mushroom
- In a medium saucepan over medium heat, melt the butter. Sauté the sliced mushrooms until golden brown. Set aside 16 slices for the tops of the quiche.
- Divide the remaining mushrooms and the spinach among the prepared crusts. Fill with egg mixture to just below the top of the crust. Do not over-fill. Place 1 mushroom slice on the top of each.
- Bake another 12 to 15 minutes, until the filling is puffed and set. Remove and let cool in the pans.
Kerri says
I live in Australia and am not sure what is considered a “standard” muffin tin. Would you mind telling me the approximate diameter of the base of the tins that you use? Many thanks
Carolyn says
I think it’s about 2 1/2 to 3 inches? Basically not the minis and not the jumbo size. Just a regular old muffin. There’s no real standardization. But most 12-cavity muffin pans are the standard size.
Danny says
I understand the xanthan gum makes up for the lack of gluten in the dough; since I have no issues with gluten, could I just substitute vital wheat gluten for some of the almond flour?
Carolyn says
I haven’t tried it so I really can’t say how it will work.
Lisa says
For heating up after thawing from freezing, what oven temp would you use? I just see where it says 15-20 minutes but not the temp. Thank you, can’t wait to make these!! I miss quiche!
Lisa says
Also, are these in a jumbo muffin pan or the smaller standard size?
Carolyn says
Standard size. It states it in the first line of the instructions in the recipe.
Carolyn says
300 to 350.
Latoya says
So bomb! Thank you
Natalie says
These look amazing! Question, I understand you bake the crusts and then remove them from the muffin tins. When you’re ready to fill them with the filling, do you put them back into the tins or just bake on a regular cookie sheet?
Carolyn says
No… don’t remove them from the muffin tins. You fill them right in there. Please look at my step by step photos.
Natalie says
Thank you! Sorry, I overlooked that one 🙂
Suzanne says
How do you create the fine scalloped edging for each quiche?
Terry Marks says
Probably the cookie cutter she used has a scalloped edge
Carolyn says
The cookie cutters have that edge already.