Crustless Keto Quiche is a low carb, egg-based dish that is as delicious as it is versatile. You can add your favorite protein and veggies to make this recipe your own for any time of day!
Also try our keto egg bites for a grab and go protein packed breakfast.
Up your coffee game by making our keto coffee creamer recipe. Many flavors to choose from.
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Why you'll love it
A combination of eggs, heavy cream, cheese, and your favorite mix-ins makes for a hearty, substantial, keto friendly meal.
Quiche can be served cold or at room temperature, making it perfect for meal prep or a quick lunch bite.
Are you hosting a keto brunch? Try our Keto Blueberry Muffins or Keto Waffles to add a sweet note to the meal. Or maybe our keto stuffed mushrooms with cream cheese and bacon for something savory to start.
Key ingredients
Eggs - Eggs are the main ingredient, and create the base for all of the delicious things we're going to add in.
Heavy Cream - The mixture of cream and milk in this crustless keto quiche recipe gives the best ratio for a creamy, dense quiche.
Dijon Mustard - This French style mustard adds the right amount of tang and flavor to the eggs.
Shredded Cheese - A swiss or gruyere cheese is traditional, but cheddar cheese is delicious as well.
Mix-Ins - Decide what you want add! We are using ham, broccoli, and mushrooms. More suggestions are given below. Your mix-ins should be cooked before adding.
If you have any questions about these key ingredients, please leave a comment below and we will get back to you. Also try our keto breakfast casserole.
Variations
You can add anything you like into this recipe, just make sure that the total amount of ingredients added is 1 ½ cups. Here are some keto-friendly ideas for quiche mix-ins:
- Cooked ham, bacon, or sausage.
- Fresh greens such as spinach, kale, or swiss chard (they will cook during baking).
- Roasted or sautéed vegetables like broccoli, peppers, asparagus, zucchini, or brussels sprouts.
- Fresh Herbs such as parsley, cilantro, rosemary, or thyme.
You can use other recipes as inspiration for your crustless keto quiche creations. This Bacon and Zucchini quiche recipe has me thinking about making it without the crust.
How to make a crustless keto quiche
Step 1: In a large bowl, combine the eggs, whole milk, heavy cream, mustard, salt, and pepper.
Step 2: Mix well until combined.
Step 3: Scatter your add-ins in the bottom of a prepared pie pan.
Step 4: Top with shredded cheese.
Step 5: Pour egg mixture over the add-ins.
Step 6: Place the pie pan on a rimmed baking sheet and bake in a pre-heated oven as directed in the recipe below.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Expert tips
- Use the right amount of add ins. Be sure that you aren't adding more than about 1 ½ cups of meats and vegetables. Any more than that and you'll overflow the pie pan.
- Pre-Cook Vegetables and Meats. Things mixed into the egg mixture won't cook, so be sure that everyone is cooked before you add it in.
- Try Roasting the Veggies. If you're adding broccoli, onions, or bell peppers, roast them in the oven to get caramelized and flavorful.
- Allow to cool before slicing. Give the keto quiche time to fully set after you remove it from the oven. 10-20 minutes of cooling should be perfect.
Pair this dish with a sweet muffin for a holiday brunch, try our low carb blueberry dump cake or our veggie packed keto chocolate zucchini muffins.
FAQs
I actually really enjoy eating this crustless keto quiche cold, usually with a fresh green salad. It's the perfect high protein low carb lunch.
Mustard in general is a great keto friendly condiment, because it rarely has added sugar. Dijon mustard has low net carbs (generally under 2g per serving), so it's a great flavor booster for a low carb diet. We use it in our sugar free salad dressing recipe.
While both of these dishes are scrambled egg based, the difference is in the cooking method. While crustless quiche is baked in a pie pan in the oven, a frittata is generally cooked on the stovetop in a frying pan.
Frittata is also usually less creamy as it includes less cream or milk, plus it is cooked more quickly, so the texture is firm.
On the other hand, Quiche is more of a custard, and is cooked slowly in the oven, giving it a creamy, soft texture.
Classic quiche flavors
- Heavy Cream, Bacon and Swiss Cheese make up the traditional quiche lorraine.
- Asparagus and Gruyere cheese create a crustless quiche that is perfect for Spring.
- Broccoli and Cheddar is a well-loved combination that even kids will like.
- Tomatoes (just a small amount to stay keto), basil, and pecorino make an Italian themed quiche.
Storage and reheating
To check for doneness use a thermometer to ensure that the center of the quiche is between 165°F and 185°F (74°C and 85°C).
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat slices, use the microwave, air fryer, or oven to gently heat to your desired temperature. Avoid reheating too much, as you may overcook the quiche.
- Microwave at 50% power for 1-3 minutes
- Air Fry at 300°F/150°C for 4-8 minutes
- Bake in a preheated 350°F/177°C oven for 10-15 minutes
To reheat an entire cooked crustless quiche, Use the oven method. Cover the with foil and bake in a 350°F/177°C oven for 20 minutes.
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📖 Recipe
Keto Quiche
Equipment
Ingredients
- 6 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups mix-ins of choice**
- 1 - 1 ½ cups shredded cheddar cheese or your favorite variety
- Fresh parsley for garnish
- Red pepper flakes for garnish
- 1 ½ Mix ins, options include cooked bacon ham, or sausage; roasted or sauteed vegetables, fresh greens, fresh herbs
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Spray a deep-dish 9-inch pie pan with nonstick cooking spray and set aside.
- In a large bowl, combine the eggs, whole milk, heavy cream, mustard, salt, and pepper.
- Mix well for one minute.
- Scatter the add-ins in the bottom of the pie pan.
- Top with cheese.
- Pour egg mixture over add-ins. Place the pan on a rimmed baking sheet.
- Bake the quiche until the center is just about set, about 35-40 minutes, or until puffy and golden at the edges. The center should be cooked through without visible liquid. Let cool a few minutes, then cut into wedges and enjoy warm, garnished with parsley and red pepper.
- Cover tightly and store in the refrigerator for up to 4 days.
Notes
- Use the right amount of add ins. Be sure that you aren't adding more than about 1 ½ cups of meats and vegetables. Any more than that and you'll overflow the pie pan.
- Pre-Cook Vegetables and Meats. Things mixed into the egg mixture won't cook, so be sure that everyone is cooked before you add it in.
- Try Roasting the Veggies. If you're adding broccoli, onions, or bell peppers, roast them in the oven to get caramelized and flavorful.
- Allow to cool before slicing. Give the crustless keto quiche time to fully set after you remove it from the oven. 10-20 minutes of cooling should be perfect.
- To check for doneness use a thermometer to ensure that the center of the quiche is between 165°F and 185°F (74°C and 85°C).
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Quiche can be frozen for up to three months and reheated in the oven. Bake at 350F for 20-30 minutes or until heated through.
- Leftovers are great for lunches the next day, or for meal prep for the week. Reheat in the microwave at 50% power for 2-4 minutes.
- Add any low carb add ins that you like, such as bacon, ham, chicken, vegetables, and herbs. Be sure to cook your additions before adding them to the eggs.
Jenna
Love this recipe! I've tried making quiche with almond flour crust, and I really didn't like it. Leaving the crust out all together is way easier and it's still delicious! I left the mushrooms out of mine and added a bit more meat. It was perfect.
Four Score Living
I am so glad you liked it. Thanks for letting us know 🙂