Mini Keto Quiche Recipe
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!
Servings 16 quiche
Calories 133kcal
Equipment
Ingredients
Crust
- 1 3/4 cup almond flour
- 1/2 tsp xanthan gum
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 large egg
- 3 tbsp butter, melted
Basic Quiche Filling
- 4 large eggs
- 1/3 cup heavy cream
- 2 cloves garlic minced
- 3/4 tsp salt
- 1/2 tsp pepper
Ham and Cheese Quiche
- 4 ounces ham, finely chopped
- 1/2 cup shredded cheddar cheese
Spinach and Mushroom
- 1 tbsp 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 3/4 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.
Notes
To freeze: 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.
You can also store the mini quiches in the fridge for up to 5 days.
Nutrition
Serving: 1quiche | Calories: 133kcal | Carbohydrates: 3.7g | Protein: 5.7g | Fat: 11.1g | Fiber: 1.6g