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.

Gluten-Free Low-Carb Quiche: Easy Basic Recipe

Name: Gluten-Free Low-Carb Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French-American
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)

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

Scale

— 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)

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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