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low carb mini quiche
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5 from 1 vote

Keto Mini Quiche (With Crust)

Prep Time15 mins
Cook Time22 mins
Total Time37 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

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 | Calories: 121kcal | Carbohydrates: 1.2g | Protein: 2.9g | Fat: 11.2g | Fiber: 1.4g