Keto Quiche Recipe

I always struggle to find healthy breakfast options that actually keep me full, especially during busy work weeks. This hearty keto quiche recipe delivers on flavor and satiety. The beautiful ribbons of red pepper in the creamy custard give it an impressive look while keeping the carbs low. It’s perfect for a weekend brunch, but I love making it ahead for easy family-friendly breakfasts during the week. This recipe focuses on simple techniques to create deep flavor and an impressive presentation, making low-carb eating feel like a treat. This vibrant keto quiche recipe with roasted red pepper and smoked paprika swirl is perfect for meal prep.

Ingredients

• Keto Crust Base: 160 g (1 ½ cups) almond flour and 30 g (¼ cup) coconut flour
  This combination creates a sturdy yet tender crust that holds up well against the filling without getting soggy. Ensure flours are tightly packed in measuring cups for accuracy. The coconut flour provides structure, while the almond flour delivers the rich flavor.
• Fats and Binder: 115 g (½ cup) cold unsalted butter (cubed) and 1 large egg
  Cold butter is critical for a flaky crust; cut it into small cubes and keep it chilled until use. The egg binds the low-carb flours together; a large egg provides just enough moisture for a workable dough. For a dairy-free crust, substitute the butter with cold vegetable shortening.
• Filling Custard: 4 large eggs, 240 ml (1 cup) heavy cream, 140 g (1 ½ cups) shredded sharp cheddar cheese
  Heavy cream provides the necessary richness for a decadent keto custard; avoid using milk, which has higher carbs. Sharp cheddar adds a bold flavor contrast to the sweet red peppers; ensure cheese is shredded from a block for best melt. Use a cheese made with microbial rennet to keep this recipe vegetarian.
• Flavor Swirl: 200 g jarred roasted red bell peppers (approx. 1 large), 8 ml (½ tablespoon) olive oil, 1 clove garlic (minced), 5 g (1 teaspoon) smoked paprika, and 1 g (¼ teaspoon) fine sea salt
  Jarred roasted red peppers are a time-saving, deeply flavorful shortcut; be sure to drain and pat them dry thoroughly. Smoked paprika adds a distinct, savory depth that elevates this easy dinner idea beyond standard quiche. Minced garlic enhances the savory base; use fresh garlic for the best flavor.
• Seasoning and Garnish: 5 g (1 teaspoon) fine sea salt (for filling), 1 g (¼ teaspoon) freshly ground black pepper, and 10 g (2 tablespoons) fresh parsley (chopped)
  The larger amount of salt seasons the generous filling; adjust to taste based on the saltiness of your cheese. Fresh parsley brightens the quiche both visually and aromatically when added at the end.

Instructions

1. Prepare the Keto Crust: In a food processor, combine the almond flour, coconut flour, and ½ teaspoon fine sea salt. Add the cold, cubed butter and pulse several times until the mixture resembles a coarse meal with pea-sized chunks of butter. Add the large egg and continue pulsing until the dough just comes together into a ball; do not overmix.
2. Form and Chill the Crust: Press the dough evenly into the bottom and up the sides of a 23 cm (9-inch) pie dish or quiche pan; ensure a smooth, uniform layer. Prick the bottom of the crust generously with a fork to prevent bubbling and shrinkage during baking. Place the pie dish in the freezer for 15 minutes to chill and stabilize the crust before blind baking.
3. Blind Bake the Crust: Preheat oven to 190°C (375°F). Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment paper. Return the crust to the oven for another 5-7 minutes, or until it is lightly golden brown. Reduce oven temperature to 175°C (350°F).
4. Prepare the Roasted Red Pepper Swirl: While the crust bakes, combine the drained roasted red bell peppers, olive oil, minced garlic, smoked paprika, and ¼ teaspoon salt in a food processor or blender. Process until completely smooth; scrape down the sides as necessary to ensure a uniform puree. Reserve about 2 tablespoons of this puree for a colorful garnish to drizzle on the finished quiche.
5. Prepare the Quiche Filling: In a separate large bowl, whisk together the 4 large eggs, heavy cream, shredded cheddar cheese, 1 teaspoon salt, and freshly ground black pepper. Whisk thoroughly for about 1-2 minutes until all ingredients are well combined and the custard base is smooth for this keto quiche recipe.
6. Assemble and Bake the Quiche: Pour half of the prepared egg mixture into the blind-baked crust. Spoon half of the red pepper swirl in distinct dollops over the egg mixture, then gently pour the remaining egg mixture over the dollops. Spoon the rest of the red pepper swirl on top and use a knife or skewer to create gentle, appealing ribbons or patterns without fully incorporating the mixture. If you over-swirl, the red pepper color will get lost in the custard; try to keep distinct areas.
7. Finish Baking and Cool: Bake the keto quiche recipe at 175°C (350°F) for 40-50 minutes. To test for doneness, gently shake the pan; the center should be mostly set with only a very slight jiggle. Let the quiche cool on a wire rack for at least 20-30 minutes before slicing to allow the custard to set fully; otherwise, it may be runny when cut.
8. Plate and Garnish: Serve warm or at room temperature. Cut the keto quiche recipe into wedges and drizzle a small amount of the reserved red pepper swirl over the top of the slice or plate. Sprinkle generously with fresh, finely chopped parsley for a bright contrast and aromatic finish.

Tips for Creating a Visually Appealing Swirl

Don’t Over-swirl

The key to an appealing pattern is to avoid mixing the puree fully into the custard. Gently drag a skewer or knife through the dollops once or twice. If you swirl too much, the colors will blend and look muddy. I learned this when my first attempt looked like a dull pink color instead of vibrant ribbons.

Layering Technique

For the most striking ribbons, pour half the filling into the crust first, dollop with the puree, then pour the rest of the filling. Finish by dolloping the remaining puree on top for the most dramatic ribbons.

The Garnish Finish

Reserving a small amount of the puree to drizzle on the individual slices adds a professional touch and reinforces the flavor profile. It gives a burst of color right before serving.

Make-Ahead and Storage Tips

Meal Prep

This quiche is excellent for meal prep; bake it in advance, cool completely, and slice it into individual portions. It makes for quick, low-carb meals or high-protein snacks throughout the week.

Refrigeration

Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes, or in the microwave for quick meals on the go.

Freezing

To freeze, wrap the cooled quiche tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Flavor Variations for Your Quiche

Add Protein

For extra heartiness, incorporate 1 cup of cooked, crumbled vegetarian sausage or plant-based crumbles to the custard mixture before baking. This makes the quiche even more filling for a family dinner.

Spice It Up

Add a pinch of cayenne pepper to the red pepper puree for a subtle kick, or include some chopped green chiles. The spice adds another layer to this savory keto quiche recipe.

Herb Garden Quiche

Swap the red pepper swirl for 1 cup of fresh spinach, wilted and squeezed dry, combined with 1 tablespoon of fresh dill for a different flavor profile in this keto quiche recipe.

FAQs

Can I make this without the crust?

Yes, this recipe works great as a crustless keto quiche. Simply grease the pie dish generously before pouring in the filling mixture. The filling itself is naturally low-carb and high-protein, making this keto quiche recipe very adaptable.

Why do I need to blind bake the crust?

Blind baking prevents the low-carb crust from becoming soggy on the bottom and ensures a crisp base. The short pre-bake time also helps lock in the shape of the crust before adding the heavy filling, ensuring a sturdy final structure.

Can I use a different cheese besides cheddar?

Absolutely. Feta cheese or goat cheese would add a tangy flavor that pairs beautifully with the roasted red pepper. Gruyere or Provolone are also excellent keto-friendly choices for melting and rich flavor.

How do I know when the quiche is done baking?

The quiche is done when the custard is set, meaning a knife inserted into the center comes out clean. The center should also have a very minimal jiggle when shaken gently. I find it helpful to gently shake the pan at the 40-minute mark to assess the jiggle and avoid overbaking.

Can I use milk instead of heavy cream for the custard?

No, using heavy cream is essential for this keto quiche recipe. Milk contains too much sugar and carbs for a ketogenic diet. Heavy cream provides the necessary richness while keeping the carb count low.

How does this fit into a healthy eating plan?

This keto quiche recipe is high in protein and healthy fats, which helps keep you feeling full and satisfied on a low-carb diet. It’s a fantastic option for family-friendly, high-protein snacks or light dinners when served with a side salad.

Conclusion

This keto quiche recipe offers a perfect blend of rich, comforting flavors and low-carb compliance, creating an impressive yet easy dinner idea. Try making this keto quiche recipe this week and save a slice for quick breakfasts all week long; save it to Pinterest for later!

keto quiche recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lauren Mitchell
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Diet: Keto

Print Recipe

Pin Recipe

Description

A hearty keto quiche with a low-carb crust and creamy custard, featuring vibrant ribbons of roasted red pepper and smoked paprika swirl. This recipe is perfect for high-protein meal prep and family-friendly breakfasts.

---

Ingredients

Scale 1x2x3x

• 1.5 cups almond flour
• 0.25 cups coconut flour
• 0.5 cups cold unsalted butter, cubed
• 1 large egg (for crust)
• 4 large eggs (for filling)
• 1 cup heavy cream
• 1.5 cups shredded sharp cheddar cheese
• 200 grams jarred roasted red bell peppers, drained
• 0.5 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• 1.25 teaspoons fine sea salt, divided
• 0.25 teaspoons freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Dough: In a food processor, combine almond flour, coconut flour, 0.5 teaspoons salt, and cold butter. Pulse until coarse meal forms, add 1 large egg, and pulse just until dough comes together.
2. Form and Chill Crust: Press dough evenly into a 9-inch pie dish, prick the bottom with a fork, and freeze for 15 minutes.
3. Blind Bake Crust: Preheat oven to 375°F (190°C). Line frozen crust with parchment paper and pie weights. Bake for 15 minutes, remove weights and paper, then bake for another 5-7 minutes until lightly golden. Reduce oven temperature to 350°F (175°C).
4. Prepare Red Pepper Swirl: While crust bakes, puree red peppers, olive oil, minced garlic, smoked paprika, and 0.25 teaspoons salt in a food processor until smooth. Reserve 2 tablespoons for garnish.
5. Mix Custard Filling: Whisk together 4 large eggs, heavy cream, cheddar cheese, remaining 1 teaspoon salt, and black pepper in a large bowl.
6. Assemble Quiche: Pour half of the egg mixture into the blind-baked crust. Dollop half of the red pepper swirl over the egg mixture. Pour remaining egg mixture on top, then dollop remaining red pepper swirl. Use a knife to create gentle ribbons.
7. Bake and Cool: Bake for 40-50 minutes, or until the center is set with only a very slight jiggle. Cool on a wire rack for at least 20-30 minutes before slicing.
8. Serve and Garnish: Cut into wedges and drizzle with reserved red pepper puree and chopped fresh parsley. Serve warm or at room temperature.

Notes

To achieve a flaky crust, ensure the butter remains cold during preparation; do not overmix the dough. When creating the red pepper swirl, avoid over-mixing so the colors do not blend fully. For best results, allow the quiche to cool completely before slicing to ensure the custard sets.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400 kcal
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 150 mg