Keto Breakfast Quiche

Indulge in the comforting embrace of our Keto Breakfast Quiche, a dish that proves that following a ketogenic lifestyle doesn’t mean sacrificing the joys of classic breakfast favorites.

This crustless quiche is a celebration of flavors and textures, combining the richness of eggs and cream with the savory notes of bacon, cheese, and vegetables. As it bakes, your kitchen will be filled with an irresistible aroma that promises a satisfying meal ahead.

The absence of a traditional crust not only keeps the carb count low but also allows the star ingredients to shine in all their glory. Each slice reveals a perfectly set custard studded with colorful vegetables and crispy bacon, a testament to the beauty of simple, wholesome ingredients.

This quiche isn’t just a meal; it’s a versatile dish that can be enjoyed hot from the oven or at room temperature, making it perfect for busy mornings, weekend brunches, or even as a make-ahead option for the week. It’s a reminder that keto eating can be both convenient and delicious.

Whether you’re a seasoned low-carb enthusiast or just starting your ketogenic journey, this Breakfast Quiche is sure to become a staple in your culinary repertoire.

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So preheat your oven, whisk those eggs, and get ready to savor a slice of keto-friendly comfort that will keep you satisfied and energized throughout your day.

Keto Breakfast Quiche

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Prep Time 15 minutes mins

Cook Time 33 minutes mins

Course Breakfast

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

  

• 8 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 6 slices bacon cooked and crumbled
• 1/2 cup bell peppers diced (mix of colors)
• 1/4 cup onion finely chopped
• 1 cup fresh spinach roughly chopped
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp butter for greasing the pan

Instructions

 

• Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with butter.
• In a large skillet, cook the bacon until crispy. Remove and crumble, reserving 1 tablespoon of bacon fat in the pan.
• In the same skillet, sauté the onions and bell peppers in the bacon fat until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes more. Set aside to cool slightly.
• In a large bowl, whisk together eggs, heavy cream, garlic powder, thyme, salt, and pepper until well combined.
• Spread the sautéed vegetables evenly in the bottom of the greased pie dish. Sprinkle the crumbled bacon over the vegetables.
• Pour the egg mixture over the vegetables and bacon. Sprinkle the shredded cheese evenly over the top.
• Bake for 30-35 minutes, or until the quiche is set and the top is golden brown. The center should be slightly jiggly but not liquid.
• Allow to cool for 5-10 minutes before slicing and serving.

Notes

Nutritional Information (per serving)

• Calories: 350
• Fat: 28g
• Protein: 20g
• Net Carbs: 4g

Keyword Quiche, Eggs

Cooking Tips

• For a fluffier quiche, separate the eggs and whip the whites before folding them into the yolk mixture.
• To prevent the quiche from becoming watery, make sure to cook off excess moisture from the vegetables before adding them to the pie dish.
• For easy removal, line the pie dish with parchment paper before adding the ingredients.

Equipment Needed

• 9-inch pie dish
• Large skillet
• Mixing bowl
• Whisk
• Cutting board and knife

Possible Substitutions

• Replace bacon with ham or sausage for a different flavor profile.
• Use any combination of low-carb vegetables like mushrooms, zucchini, or broccoli.
• Experiment with different cheeses such as Swiss, Gruyère, or feta.
• Add herbs like fresh basil or chives for additional flavor.