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Indulge in a savory, guilt-free delight with this Gluten-Free Low-Carb Quiche With Almond Flour Crust. Packed with flavor and perfect for any meal, this quiche is a game-changer for those seeking a healthier twist on a classic favorite.
I first discovered this recipe during a weekend brunch with friends who follow a gluten-free lifestyle. The rich aroma of spices and the golden crust won everyone over, and it quickly became a staple in my kitchen. Now, I’m thrilled to share this Gluten-Free Low-Carb Quiche With Almond Flour Crust with you!
Get Ready to Cook
What to Expect
- Time: Approximately 50 minutes
- Difficulty: Easy
Before You Begin
Preheat your oven to 375℉ and ensure all ingredients are measured and ready. Using a room-temperature pie crust will make assembly easier.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Grass-fed ground beef | 1/2 pound |
| Dried parsley | 1/2 teaspoon |
| Italian seasoning | 1/2 teaspoon |
| Ground black pepper | 1/4 plus 1/8 teaspoon |
| Red pepper flakes | 1/4 teaspoon |
| Fennel seed | 1/8 teaspoon |
| Paprika | 1/8 teaspoon |
| Sea salt | 1/2 teaspoon |
| Onion powder | 1/4 teaspoon |
| Large eggs | 5 |
| Light canned coconut milk | 1/2 cup |
| Salt | 1/4 teaspoon |
| Spinach (roughly chopped and tightly packed) | 1 cup |
| Low-carb pie crust (at room temperature) | 1 |
Step-by-Step Guide
- Preheat your oven to 375℉.
- In a bowl, mix the ground beef with parsley, Italian seasoning, black pepper, red pepper flakes, fennel seed, paprika, sea salt, and onion powder.
- Heat a large skillet over medium heat and cook the beef mixture until no longer pink, breaking it into pieces. Drain excess fat.
- In a large bowl, whisk together eggs, coconut milk, and salt until well combined.
- Stir in the chopped spinach and cooked beef mixture.
- Pour the mixture into the pie crust and place in the oven.
- Bake for 20 minutes, then loosely cover with tinfoil and bake for another 18-20 minutes until the eggs are set.
- Let the quiche cool at room temperature for 10 minutes before slicing and serving.
Pointers for Perfection & How to Store
For a crispier crust, blind-bake the pie crust for 5 minutes before adding the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Looking for more breakfast ideas? Check out Spinach Egg Muffins With Feta Best Breakfast for another delicious option!
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Gluten-Free Low-Carb Quiche
- Total Time: 60
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This Gluten-Free Low Carb Quiche is an easy, basic recipe that serves as the perfect foundation for any breakfast or brunch. Unlike a frittata, it features a buttery, flaky almond flour crust that mimics a traditional pie shell. Filled with a creamy egg custard and your choice of cheese and veggies, it is keto-friendly, satisfying, and infinitely customizable.
Ingredients
— The Low Carb Crust —
1 ½ cups superfine almond flour
¼ cup unsalted butter, melted (or olive oil)
1 large egg (helps bind the crust so it doesn’t crumble)
¼ teaspoon salt
½ teaspoon dried thyme or oregano (optional, for flavor)
— The Basic Filling —
6 large eggs
½ cup heavy cream (or full-fat canned coconut milk for dairy-free)
½ cup unsweetened almond milk
1 cup shredded cheese (Cheddar, Gruyère, or Swiss)
½ teaspoon salt
¼ teaspoon black pepper
— Mix-in Options (Choose 1 cup total) —
Cooked crumbled bacon or diced ham
Sautéed spinach or kale (squeeze out excess moisture!)
Diced bell peppers or onions (sautéed first)
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
2. Make the Crust: In a medium bowl, mix the almond flour, melted butter, egg, salt, and herbs until a crumbly dough forms.
3. Press the dough firmly and evenly into the bottom and up the sides of the pie dish. (Tip: Use the bottom of a measuring cup to smooth it out).
4. Par-Bake: Poke a few holes in the bottom of the crust with a fork to prevent bubbling. Bake for 10–12 minutes until lightly golden. Remove from oven and let cool slightly.
5. Prepare the Filling: While the crust bakes, whisk together the eggs, heavy cream, almond milk, salt, and pepper in a large bowl until frothy.
6. Assemble: Sprinkle your chosen fillings (meat/veggies) and half of the shredded cheese evenly over the bottom of the par-baked crust.
7. Pour: Carefully pour the egg mixture over the fillings.
8. Top: Sprinkle the remaining cheese on top.
9. Bake: Bake for 30–35 minutes, or until the center is set and slightly jiggly (but not liquid) and the top is golden brown. If the crust edges darken too quickly, cover them with a pie shield or foil strips.
10. Cool: Let the quiche rest for at least 15 minutes before slicing. This allows the custard to set firmly for clean slices.
Notes
Soggy Bottom Prevention: Always sauté watery vegetables (like spinach, mushrooms, or onions) before adding them to the quiche. Excess water will ruin the custard texture.
Crust Note: Almond flour burns faster than wheat flour. Keep an eye on the edges during the last 10 minutes of baking.
Dairy-Free: Use olive oil in the crust, full-fat coconut milk in the filling, and skip the cheese (or use a vegan alternative) for a dairy-free version.
Storage: This quiche reheats beautifully. Store in the fridge for up to 4 days or slice and freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1
- Sodium: 340
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 12
- Cholesterol: 165
Your Burning Questions Answered!
- Can I use a different type of milk?
- Yes, you can substitute coconut milk with almond milk or heavy cream if preferred.
- Is this quiche freezer-friendly?
- Absolutely! Freeze slices in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
Can I add other vegetables?
Feel free to customize with mushrooms, bell peppers, or zucchini for added flavor and texture.
Dig In & Enjoy!
This Gluten-Free Low-Carb Quiche With Almond Flour Crust is a versatile dish that’s perfect for breakfast, brunch, or even dinner. Its rich flavors and satisfying texture make it a crowd-pleaser every time. For more delicious ideas, follow me on Pinterest.