Keto Mini Quiche With Crust (Gluten Free, Low Carb)

These keto mini quiche are so cute and tasty!

I noticed when looking for low carb breakfast ideas when I first started keto, that a lot of keto quiche recipes didn't have a crust. 

Most recipes were “crustless keto quiche” or “keto quiche without the crust”. Which honestly sometimes is fine. Quiche don't really need a crust to hold together.

I myself always loved crustless quiche that my Mom would make for me at Christmas or the little egg bites you can get from Starbucks (you can see my copy cat recipe of those here).

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But coming from me, someone who loved(still loves) all things bread related and would always grab the piece of chicken pot pie or meat pie with the biggest piece of crust..sometimes you need a little crust in your life! A good crust can really elevate your recipes.

Now I'll be honest, some keto crusts I've tried are not good, lol. They tend to take-away from the recipe more-so than make it better (that's when you wish you could take back your calories for the not-so-tasty things you just ate, lol). 

But I promise this keto quiche crust is different. It compliments the quiche really well and reminds me a lot of the crust on the mini frozen quiche we used to buy for Christmas. 

Originally I was planning on using my Flaky Keto Puff Pastry Crust for this recipe but after a long day of baking, the last thing I felt like doing was making puff pastry, LOL. 

That crust would work for these and would probably taste quite good too! But I thought we'd keep things simple today.

The crust we're using is made up of a combination of almond flour, coconut flour, a little xanthan gum, salt, egg and butter. That's it! Nice and simple. 

I personally like using a higher quantity of almond flour in my crusts because I find it offers the best flavour. 

We then add a little coconut flour that helps give it a lightness that almond flour doesn't offer on it's own. 

The xanthan gum is an optional ingredient here but it helps the crust hold together a bit better. 

Then we have the salt, egg and butter.

The salt can be added as needed but I often use salted butter in my baking so you'll notice I use a little less than you may need if you are baking with unsalted butter. 

You'll also notice there is egg added to this crust where-as many crusts will just be butter and the flours on their own.

The reason we add egg is to..

1. Act as a binder and hold the crust together.
2. Help give the crust a tiny bit of lift and fluffiness.

Overall, this crust is really great and the taste is mild and not overwhelming. 

As for the filling of these quiche, it's just as you'd make any other quiche. Heavy cream, eggs, spices and whichever fillings you'd like.

I'm bringing these quiche to a little Halloween party later tonight so my fillings were half ham, cheese and green onion and another half spinach, cheese and onion so we'd have a few vegetarian ones. 

Of course I had to taste test a few before hand.. and both kinds tasted great.

These quiche are also awesome because you can simply freeze them and re-heat them when needed similar to as you would frozen mini quiche.

I'm actually bringing these along side my Keto Mozzarella Sticks and Spinach & Cheese Puff Pastries so I have multiple low carb appetizers to serve!

Ingredients in Keto Mini Quiche (Gluten Free, Low Carb)

• Eggs
• Heavy Cream
• Butter
• Cheese
• Almond Flour – I use the Kirkland brand!
• Coconut Flour
• Xanthan Gum – (Optional) helps hold the crust together

Tools I Used To Make Keto Mini Quiche

• Mini Muffin Tin
• Oil (to grease muffin tins)
• Whisk

Tips For Making Keto Mini Quiche With Crust

• Feel free to switch up what you add to the mini quiches! Mushroom and swiss, broccoli and cheddar, bacon and gruyere, spinach and goat cheese etc. are all great options. 
• You CAN also bake these crustless if you find yourself running out of crust! 
• When pressing your crust into the pan, make sure the pieces of dough aren't too thick because they will puff just slightly and you still want some room for your filling in there.

How To Store Low Carb Mini Quiche

• Store these covered in the fridge for up to 3 days and re-heat in the microwave or oven (at 375*F) until warm. 
• You can also freeze these in an airtight container between layers of wax paper or in a ziplock for a future snack. Re-heat them in an oven at 375*F until hot again.

Keto Mini Quiche (With Crust) Recipe

Serves: ~14 mini quiche

Ingredients:

Crust

• 1 cup almond flour
• 3 tbsp coconut flour
• 1/4 tsp xanthan gum
• 1/4 tsp salt (more if using unsalted butter)
• 3 tbsp butter
• 1 egg, whisked

Filling

• 10 tbsp heavy cream, 150ml
• 1 egg
• 1 egg yolk
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/8 tsp pepper
• sliced ham, shredded cheddar cheese, green onion, spinach, goat cheese etc. (optional)

Directions:

1. Pre-heat your oven to 350*F.
2. In a bowl, whisk together the almond flour, coconut flour, xanthan gum and salt. 
3. Add the melted butter and whisked egg and stir until a thick dough forms.
4. Grease ~14 mini muffin tins. 
5. Take a small chunk of dough, flatten it slightly in your hands, forming it into a rough circle. 
6. Press the circle of dough into the mini muffin tin making sure there's no hole in the bottom and bringing the dough up the sides of the tin as well.
7. Repeat this process for the rest of the dough.
8. Bake the crusts for ~10min.
9. Meanwhile, you can make the filling by whisking together the egg, egg yolk and heavy cream along with your spices. 
10. Mix in any fillings you may like as well (or add them individually to each quiche if you prefer).
11. Pour the filling up to the top edge of each crust. 
12. Bake The quiche for another 10-13min or until puffed. Cool slightly before using a knife to gently pop them out. 
13. Serve warm or cool fully and chill for later. Enjoy your Keto Mini Quiche!

Nutrition for 1/14th of recipe (optional add-ins not included): 121 calories | 11.2g fat | 1.2g NET carbs | 2.9g protein

Store these covered in the fridge for up to 3 days and re-heat in the microwave or oven (at 375*F) until warm. 

You can also freeze these in an airtight container between layers of wax paper or in a ziplock for a future snack. Re-heat them in an oven at 375*F until hot again.

Print Recipe

2.67 from 9 votes

Keto Mini Quiche (With Crust)

Prep Time15 minutes mins

Cook Time22 minutes mins

Total Time37 minutes mins

Course: Appetizer, Breakfast, Snack

Keyword: keto breakfast, keto mini quiche, keto quiche, keto quiche with crust

Servings: 14 mini quiche

Calories: 121kcal

Ingredients

Crust

• 1 cup almond flour
• 3 tbsp coconut flour
• 1/4 tsp xanthan gum optional
• 1/4 tsp salt more if using unsalted butter
• 3 tbsp butter
• 1 egg whisked

Filling

• 10 tbsp heavy cream 150ml
• 1 egg
• 1 egg yolk
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/8 tsp pepper
• sliced ham shredded cheddar cheese, green onion, spinach, goat cheese etc. (optional)

Instructions

• Pre-heat your oven to 350*F.
• In a bowl, whisk together the almond flour, coconut flour, xanthan gum and salt.
• Add the melted butter and whisked egg and stir until a thick dough forms.
• Grease ~14 mini muffin tins.
• Take a small chunk of dough, flatten it slightly in your hands, forming it into a rough circle.
• Press the circle of dough into the mini muffin tin making sure there's no hole in the bottom and bringing the dough up the sides of the tin as well.
• Repeat this process for the rest of the dough.
• Bake the crusts for ~10min.
• Meanwhile, you can make the filling by whisking together the egg, egg yolk and heavy cream along with your spices.
• Mix in any fillings you may like as well (or add them individually to each quiche if you prefer).
• Pour the filling up to the top edge of each crust.
• Bake The quiche for another 10-13min or until puffed. Cool slightly before using a knife to gently pop them out.
• Serve warm or cool fully and chill for later. Enjoy your Keto Mini Quiche!

Notes

Ingredients Links

• Almond Flour - I use the Kirkland brand!
• Coconut Flour
• Xanthan Gum - (Optional) helps hold the crust together

 

Tips For Making Keto Mini Quiche With Crust

• Feel free to switch up what you add to the mini quiches! Mushroom and swiss, broccoli and cheddar, bacon and gruyere, spinach and goat cheese etc. are all great options. 
• You CAN also bake these crustless if you find yourself running out of crust! 
• When pressing your crust into the pan, make sure the pieces of dough aren't too thick because they will puff just slightly and you still want some room for your filling in there. 
• Store these covered in the fridge for up to 3 days and re-heat in the microwave or oven (at 375*F) until warm. 
• You can also freeze these in an airtight container between layers of wax paper or in a ziplock for a future snack. Re-heat them in an oven at 375*F until hot again. 

Nutrition

Serving: 1mini quiche | Fiber: 1.4g | Calories: 121kcal | Fat: 11.2g | Protein: 2.9g | Carbohydrates: 1.2g

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Keto Spinach and Cheese Puff Pastry

Easy Keto Mozzarella Sticks

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Keto Chicken Bacon Ranch Rolls

Keto Pizza Bites