These keto-friendly quiche recipes are very easy, can be made overnight, and stored for up to 1 month. More importantly, they can be quickly reheated for a healthy protein-packed nutritious breakfast or meal.
In addition, Food Explora’s 30 minutes crustless keto-friendly quiches are delicious and are a great way to include servings of vegetables in the families’ daily meal plan.
What Is A Quiche?
Classic quiche is a French pastry made with an open flaky pastry crust filled with a savory cheesy egg custard. Bacon, vegetables, and sausages are often added. While they can be enjoyed any time of the day, I describe quiches as a one-pot breakfast dish. 
American continental breakfast is usually made of eggs, cheese, bacon, and sausage with toast.
These delicious French tarts, in my opinion, is a baked version of a one-pot traditional American breakfast.
For those who have made pastry dough from scratch, especially flaky pastry, knows that it takes a lot of time to make.
Yes, you can now purchase pastry dough at the grocery store or ones like this one on Amazon Fresh. But if you follow a low carbohydrate or ketogenic lifestyle, then my quiches will be perfect for you.
Evolution of Quiches
Quiches have evolved over the years. The crust can be filled with any of your favorite food items. Moreover, crust less keto-friendly quiches have become very popular.
In this blog, I will be sharing my crust-less keto-friendly quiches; mostly meatless and filled with vegetables. However, If you do not follow a keto lifestyle, these quiches make the perfect sandwich for breakfast or lunch.
Grocery Shopping on Amazon
I have been shopping on Amazon for years. I love the idea that I can conveniently purchase my groceries from Amazon Fresh and they are delivered right outside my doorsteps. Be sure to check out the links to the grocery items and kitchen accessories in this blog for more information.
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If you do not own an egg cooker and quiche dish for this recipe, here are my links for your shopping convenience and more information.
Top 7 Easy Keto-friendly Quiche Recipes
Here are all the ingredients you will need for the Quiche Recipes.
Below are some amazon ingredient affiliate links for your shopping convenience. Click on each ingredient to learn more.
Your kitchen may need these utensils. Here are the links for your shopping convenience and more information.
Keto-friendly Mushroom Veggie Quiche
Equipment
- 12 inches Ceramic Quiche or Pie Pan
- Mixing Bowl
- Knife
- Whisk
- Garlic Press
- Wooden Spoon
Ingredients
- 8 medium Eggs
- 1½ cup Four Cheese Blend
- 1 cup Almond Milk, Unsweetened
- 14 oz Portabella Mushrooms, cubed
- 1 cup Baby Tomatoes, finely chopped
- 4 cloves Garlic, crushed
- 1 stalk Scallion, sliced
- 2 tsp. Salt
- 1 tbsp. Complete Seasoning
- 2 tsp. Black Pepper
- 1 can Olive Oil Spray
Instructions
- Preheat oven to 350° F.
- On a cutting board, use a knife to roughly chop the mushrooms into fairly small pieces.
- In a bowl, use the whisk to beat the eggs and milk well together until they become uniform.
- To the egg mixture, add 1½ cup shredded four cheese blend, salt, black pepper, crushed garlic, complete seasoning, and mix very well.
- Add the chopped mushrooms, tomatoes, scallion to the quiche mixture. Use a spoon to mix and evenly distribute all ingredients together. However, in this recipe, I used that scallion and tomatoes as a decorative pattern on top of the quiche for presentation.
- Use olive oil can spray to grease the cast iron pan. Pour the quiche mixture onto the greased pan. You can add more cheese on top for a cheesier texture.Bake In the oven for about 15 - 20 minutes until firm or until the center comes out clean when a knife is inserted.
- Remove from oven and allow to cool for 10 minutes before slicing. You will get about 8 -10 servings from this quiche.
Storing and Reheating the Quiche
- The quiches in this blog were portioned and stored in the refrigerator for up to 1 week. The quiche can also be wrapped in grease or waxed paper, placed in zip-locked bags, and stored in the freezer for up to 1 month.The quiche can be reheated in a toaster oven or an Air Fryer for 10-15 minutes.
Video
Notes
Delicious One-Pot Plantain Spinach Quiche
Equipment
- 12 Inches Ceramic Quice Dish
- Mixing Bowl
- Whisk
- Garlic Press
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
- 8 medium Eggs
- 1½ cup Four Cheese Blend, shredded
- 1 cup Whole Milk
- 3 cups Baby Spinach, chopped
- 2 Ripe Plantains
- 2 tsp Salt
- 4 cloves Garlic, crushed
- 2 tsp. Black Pepper
- 1 tbsp Complete Seasoning
- ½ cup Canola Oil
- 1 can Olive Oil Spray
Instructions
- Preheat Oven to 350 °F.
- Peel skin from plantain and on a cutting board cut the 2 plantains into 1 inch thick circular slices.
- In a cast-iron pan or frying pan heat Canola oil for about 2 minutes.
- Gently place each plantain slices into hot oil and brown on each side for about 1 minute. You do not want to cook all the way through. The cooking process will be completed in the oven.
- Fried plantains are more flavorful. However, if you do not want to fry the plantain and cut back on calories, you can bake them in the oven or air fryer for 15 - 20 minutes and slice accordingly.
- On a cutting board, use a knife to finely chop the baby spinach.
- In a bowl, use the whisk to beat the eggs and milk together.
- To the egg mixture, add shredded cheese, salt, black pepper, crushed garlic, complete seasoning, and mix very well.
- Combine chopped spinach with the quiche egg mixture. Use a wooden spoon to mix all ingredients together.
- Use olive oil can spray to grease the quiche pan. Pour the quiche mixture onto the greased ceramic pan. Layer each partially cooked fried ripe plantain on top.Bake In the oven for about 15 - 20 minutes or until the center comes out clean when a knife is inserted.
- Remove from oven and allow to cool for 10 minutes before slicing. You will get about 8-10 slices or servings from this quiche.
Storing And Reheating Quiches.
- The quiches in this blog were portioned and stored in the refrigerator for up to 1 week. The quiche can also be wrapped in grease or waxed paper, placed in zip-locked bags, and stored in the freezer for up to 1 month.The quiche can be reheated in a toaster oven or an Air Fryer for 10-15 minutes.
Keto-friendly Egg A La Chicken Quiche
Equipment
- 12 inches Ceramic Quiche Dish
- Cutting Board
- Knife
- Mixing Bowl
- Whisk
- Wooden Spoon
- Oven
Ingredients
- 6 Large Eggs
- 1½ cup Extra Sharp Cheddar Cheese.
- 3 cups Chicken Breast, Cubed
- 2 tbsp. Roasted Garlic Powder
- 2 tsp. Smoked Paprika
- 1½ cups Whole Milk
- 2 tsp. Black Pepper
- 1 tsp. Salt
Instructions
- Preheat oven to 350 ° F
- On a cutting board, use a knife to cut chicken breast into fairly small pieces. Any part of the chicken (leg, thigh) can also be used.
- In a bowl, use a whisk to beat the eggs and milk well together until uniform.
- To the egg mixture, add ½ cup shredded cheese, salt, black pepper, garlic powder, smoked paprika, and mix very well.
- Combine cubed chicken breast with the quiche mixture. Use a spoon to mix and evenly distribute all ingredients together. Top the remaining cheddar cheese on the quiche mixture.
- Bake In the oven for about 15 - 20 minutes until firm or until the center comes out clean when a knife is inserted. Garnish with scallion slices (optional).
- Remove from oven and allow to cool for 10 minutes before slicing. Quiche serves about 8 - 10 people.A slice of the Egg A La Chicken pairs well with fried plantains or makes a delicious sandwich if you don't follow a keto lifestyle.
Storing and Reheating Quiche
- Quiches can be portioned and stored in the refrigerator for up to 1 week. They can also be wrapped in grease or waxed paper, placed in zip-locked bags, and stored in the freezer for up to 1 month.The quiche can be reheated in a toaster oven or an Air Fryer for 10-15 minutes.
Notes
Easy Crustless Keto-friendly Coconut Spinach Quiche
Equipment
- Oven
- 12 Inches Ceramic Pie or Quiche Dish
- Cutting Board
- Knife
- Whisk
- Wooden Spoon
- Garlic Press
Ingredients
- 3 cups Baby Spinach, chopped
- 8 medium Eggs
- ½ cup Roasted Red Pepper Dressing
- 4 cloves Garlic, crushed
- 1½ cup Extra Sharp Cheddar Cheese
- 1 cup Coconut Milk
- 2 tsp. Salt
- 2 tsp. Black Pepper
Instructions
- Preheat oven to 350 ° F
- On a cutting board, use a knife to chop spinach into fairly small pieces.
- In a bowl, use a whisk to beat the eggs, roasted red pepper dressing, and coconut milk until they become uniform.
- Add the salt, pepper, crushed garlic, and ½ cup of the cheese; mix well together.
- To the egg mixture, add the chopped spinach and use a wooden spoon to mix all ingredients together.
- Spray the inside of the quiche dish with olive oil spray. Pour quiche mixture into the dish. Sprinkle the remaining 1 cup cheddar cheese on top and bake in the oven for 15 - 20 minutes or until an inserted knife comes out clean from the center.
- Remove from oven and allow to cool for 10 minutes before serving
- This Spinach Quiche provides about 8 - 10 slices or servings.
Storing and Reheating Spinach Quiche
- Quiches can be portioned and stored in the refrigerator for up to 1 week. They can also be wrapped in grease or waxed paper, placed in zip-locked bags, and stored in the freezer for up to 1 month.The quiche can be reheated in a toaster oven or an Air Fryer for 10-15 minutes.
Pumpkin and Broccoli Quiche (Keto-Friendly)
Equipment
- Cast Iron Pan
- Cutting Board
- Knife
- Whisk
- Wooden Spoon
- Mixing Bowl
- Food Processor (for a faster chop of vegetables)
Ingredients
- 8 medium Eggs
- 1 cup Almond Milk
- 2½ cups Broccoli Florets, finely chopped
- 1½ cups Pumpkin, shredded
- 2 tsp. Crushed Red Pepper Flakes
- 1 tbsp. Complete Seasoning
- 2 tsp. Black Pepper
- 3 tsp. Salt
- 2 cups Sharp Cheddar Cheese
- 2 tsp. Tumeric Powder
Instructions
- Preheat oven to 375 ° F
- On a cutting board, use a knife to chop the broccoli florets into small pieces and set aside.
- Carefully, peel the tough skin from the pumpkin using a knife. Use a food shredder to shred the pumpkin into small pieces. However, If you own a food processor, you can use it to chop both the pumpkin and broccoli at your desired size and texture.
- In a bowl, use the whisk to beat the eggs, tumeric powder, and milk well together until uniform.
- To the egg mixture, add 1 cup of the shredded cheese, crushed red pepper flakes, salt, black pepper, garlic powder, smoked paprika, and mix very well.
- Combine the chopped broccoli florets and shredded pumpkin to the egg mixture. Use a spoon to mix and evenly distribute all ingredients together.
- Pour the mixture onto a greased cast iron pan. Top the remaining 1 cup cheddar cheese onto the quiche mixture.
- Bake In the oven for about 15 - 20 minutes until firm or until the center comes out clean when a knife is inserted.
- Remove from oven and allow to cool for 10 minutes before serving.
- This broccoli and pumpkin quiche serves about 8 - 10 people.
Storing and Reheating Vegetable Quiche.
- The quiche in this recipe can be stored in the refrigerator for up to 1 week.The quiche can also be wrapped in grease or waxed paper, placed in zip-locked bags, and stored in the freezer for up to 1 month.For best results, slices of quiche may be reheated in a toaster oven or an Air Fryer for 10 -15 minutes.
This is one of my top 2 favorite quiches. Love spicy Italian sausages and what better way to enjoy them.
The Sesame Broccoli is another of my prized quiche recipes. It’s made from broccoli and mushrooms topped with toasty black and white sesame seeds.
In addition, the texture is fluffy, creamy and the toasted sesame seeds add another layer of flavor and texture.
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I recently started keto diet. I am definitely include these in my diet.
I’ve never made Quiche before but I will now. All of these recipes sound delicious.
These recipes look amazing, some different ingredients I’d never thought to add to quiche.
Pinned a couple of these for later use!! I’m so excited!! We get a TON of eggs.
What a beautiful quiche! I love how you decorated it, and they all look so tasty, never heard of shredding pumpkin what an awesome idea, I’ll have to give this ago!
Awesome recipes! Love how they’re keto-friendly too.
I love quiche and these look amazingly delicious. I can’t wait to try these. They look really pretty too. Thanks for posting
These all look delicious and even if I am not in a KETO diet, I really have to try all of them! but mostly that plantain and spinach sounds amazing!
Great recipes and they came out beautifully! I don’t love mushrooms but I might give that one a try at your suggestion. Thanks for sharing!
Thanks for all these quiche recipes. I will surely try it next time I need an easy meal.
I love quiche and all these recipes sound amazing !!
Katrina, Thank you for dropping by again. Hope to see you soon.
YUMMMM! Quiche is a big staple at our house because we have a lot of chickens. I’m always looking for new ways to make them. I can’t wait to try these recipes. Thank you!
I recently tried a chocolate meal that was keto and I loved how it tasted. I would love to try out these keto meals. I like how easy they are to make.
It’s been a very long time since I’ve eaten a quiche, I only normally find myself eating them at party events like weddings and the like. I don’t mind a quiche, but I like my food to be warm so if I tried making one of these I’d want to eat it fresh out of the oven. One question, isn’t a quiche without a pastry crust an omelet?