Keto Low Carb Vegetarian Quiche (Almond Flour Crust)

I am so excited to share this amazing recipe with you. I have been experimenting with different quiches using almond flour and I am so happy with this one! It tastes out of this world! It has an easy-to-make low carb base, a creamy cheesy filling with loads of my favorite veggies inside, and it's topped with fresh basil.

If we had used normal white flour in the pie crust it would have contained around 225 grams of carbohydrates. With almond flour, this pie crust only contains about 15 grams of carbohydrate. That is a saving of 210 grams of carbs. Is that not fantastic?

This is how easy it is to make a low carb and keto pie for your low carb lifestyle. It is perfect for those who are leading a healthy lifestyle and want to enjoy the best food with a healthier option.

I cannot wait for you to try this yummy keto low carb quiche and tell me what you think!

Low Carb Keto Almond Crust

• 150 g OR 1 1/3 cups fine blanched almond flour
• 1 teaspoon salt
• 30 g OR 2 tbsp butter (cold)
• 1 egg

Method

1. Preheat oven to 170C/340F.
2. In a food processor, mix together the almond flour, salt, cold butter and egg. Mix for a few minutes and then form the dough on your counter.
3. I am using an 18 cm / 7 inch pan with a loose base. Spray with cooking oil, or butter your pan. Then press the mixture into the base of your quiche dish and spread it evenly on the base and around the sides.
4. Gently prick the base with a fork all over, so it doesn't rise from air bubbles.
5. Bake the base for 10-15 minutes.

Filling

• 200 g OR 3/4 cup double/heavy cream
• 3 eggs
• 200 g OR 1 1/2 cups grated mozzarella/cheddar cheese
• 1 tsp garlic powder
• 1 tsp BBQ seasoning/chilli (optional)
• 1 tsp Dijon mustard
• Salt and pepper

Topping

• 10-15 mixed cherry tomatoes
• 2 small mushrooms
• Fresh basil leaves

Method

1. In a bowl, add the eggs, cream, mustard, salt and spices and whisk all together. Then add the cheese and mix again.
2. Chop all the vegetables into small pieces.
3. Once the crust is baked, gently pour in the cream mixture, then spread the vegetables evenly.
4. Place the quiche back in the oven at 180C/350F and bake for 30 to 45 minutes. The quiche is ready when the centre no longer jiggles when moved. This can take a shorter or longer time depending on your oven.
5. Remove from the oven, loosen the sides with a knife and set aside. Gently take the quiche out of the pan 10 minutes later. Leave it to chill for at least a few hours in the fridge before cutting.
6. Enjoy! This is how easy it is to make a low carb and keto pie for your low carb lifestyle.

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Alla's tips for the best keto quiche

• Use cold butter in the almond crust – it makes the base crisp, not greasy.
• Pre-bake the crust so it doesn't go soggy under the creamy filling.
• Prick the base well with a fork so it doesn't puff up.
• Don't overfill – leave a little space at the top so the filling doesn't spill over as it puffs.
• Pat watery vegetables dry (tomatoes, mushrooms, spinach) to keep the quiche firm.
• Chill before slicing for clean, neat slices.

Variations

• Spinach & feta: swap the topping for wilted spinach and crumbled feta.
• Broccoli & cheddar: use small broccoli florets and extra-sharp cheddar.
• Not vegetarian? Add crispy bacon or ham.

Storage

Keep the quiche covered in the fridge for up to 4 days. Eat it cold, or reheat slices at 350°F (175°C) for 10–15 minutes. You can freeze slices for up to 2 months.

Frequently asked questions

Is this quiche keto?
Yes. The almond flour crust and creamy egg and cheese filling make it low in carbs and high in healthy fats.

Can I use any almond flour?
Yes – any fine, blanched almond flour works. Almond meal (with skins) gives a more rustic crust.

Is this quiche gluten-free?
Yes. The crust is made with almond flour, so it's naturally gluten-free.

Can I make it without a crust?
Yes. Grease the dish well, pour in the filling and bake for 25–35 minutes for a crustless keto quiche.

Can I make it ahead?
Yes. It's great for meal prep – bake it the day before and keep it in the fridge.

Why is my quiche watery?
The vegetables released too much moisture. Pat them dry, or sauté mushrooms and spinach first.

More healthy recipes to try

• Easy Keto Bone Broth
• Baked Salmon with Cheese
• Salmon Poke Rice Bowl
• Layered Salmon & Rice Salad

Hugs, Alla xox

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