I make a ton of frittatas, whether they’re in muffin version, in the cast iron, or just in a casserole – they’re fantastic. But I do miss that crusty crumbly pastry on the outside. So, I set out to re-create a quiche!
Frittatas save extremely well for me in the fridge, lasting all week and sometimes longer, and it’s the same with this! Can you say breakfast every day for the rest of the week?
The only thing that I had a problem with, was the first slice. I had to ruin the crust on it to dig it out of the casserole tray in order to use a spatula on the other pieces. Don’t worry though, I still ate it.
Feel free to make this your own – add spinach, sausage, ham, salami, onions, or whatever other filling that might catch your fancy. If you plan to do this often, try to mix it up and creating new flavor combinations so you don’t get bored of having the same thing every day. You can also make a remoulade or a aioli to give extra or different flavors.
Yields 8 Slices of Almond Crusted Quiche
The Preparation
Crust:
- 1 1/2 cups almond flour
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 cup olive oil, plus extra if needed
Filling:
- 6 ounces bacon
- 1 medium green bell pepper
- 1 teaspoon fresh garlic
- 6 large egg
- 1 1/2 cups cheddar cheese, grated
- 1 teaspoon all-purpose seasoning, such as Mrs. Dash
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
The Execution
1. Preheat oven to 350F.
2. Cut 6 slices of bacon into chunks and put them in the pan to cook.
3. While the bacon is cooking, add 1 1/2 Cup Honeyville Almond Flour, 1 tsp. Dried Oregano, and 1/4 tsp. Salt to a mixing bowl.
4. Add 1/4 Cup Olive Oil to the dough and mix it in.
5. Using your hands, roll the dough into a ball. If you need to, add 1 tsp. more olive oil to get the consistency right.
6. Spread the dough out into an 11×7 casserole dish, trying to get it as even as possible.
7. Bake the crust for 20 minutes. You don’t want to have it fully cooked – just enough for it to stick together. It will continue cooking after you add the egg filling.
8. Remove your bacon from the pan and set on paper towels to cool.
9. Dice 1 Green Bell Pepper and measure out 1 tsp. Garlic.
10. Add the bell pepper and garlic to the bacon fat to cook.
11. In a measuring jug, crack 6 eggs and scramble.
12. Add the 1 1/2 Cup Cheddar Cheese, Green Bell Pepper, Garlic, Bacon Fat, 1 tsp. Mrs. Dash Table Blend, 1/2 tsp. Pepper, and 1/4 tsp. Salt.
13. Mix all the ingredients together until fully mixed.
14. Add your bacon to the mixture and continue mixing until well distributed.
15. Pour the bacon and egg mixture into the crust and spread out as needed.
16. Bake the quiche for 15-18 minutes at the same temperature (350F) until the center is firm. You can optionally broil to top for 3-5 minutes until golden brown.
17. Let quiche cool and cut into slices. The first piece if normally the piece I have to “ruin” where the crust gets messed up. Use a silicon spatula to remove the rest of the pieces.
18. Serve and enjoy!
This makes a total of 8 servings of Almond-Crusted Keto Quiche. Each serving comes out to be 430 calories, 38.1g fats, 3.7g net carbs, and 17g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 1 teaspoon dried oregano | 4 | 0.1 | 1 | 0.6 | 0.4 | 0.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 6 ounce bacon | 907 | 79.4 | 0 | 0 | 0 | 45.4 |
| 1 medium green bell pepper | 23 | 0.2 | 5.4 | 2 | 3.4 | 1 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 6 large egg | 472 | 31.4 | 2.4 | 0 | 2.4 | 41.5 |
| 1 1/2 cup cheddar cheese | 742 | 61.2 | 5.7 | 0 | 5.7 | 42 |
| 1 teaspoon all-purpose seasoning | 2 | 0.1 | 0.5 | 0.3 | 0.2 | 0.1 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 3607 | 310.4 | 53.5 | 25.1 | 28.5 | 165.6 |
| Per Serving (/8) | 451 | 38.8 | 6.7 | 3.1 | 3.6 | 20.7 |
Almond-Crusted Keto Quiche
Ingredients
Crust:
- 1 ½ cup almond flour
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ cup olive oil plus extra if needed
Filling:
- 6 ounce bacon
- 1 medium green bell pepper
- 1 teaspoon fresh garlic
- 6 large egg
- 1 ½ cup cheddar cheese grated
- 1 teaspoon all-purpose seasoning such as Mrs. Dash
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F. Cut the bacon into chunks and place them in a pan to cook.
- While the bacon is cooking, add the almond flour, oregano, and salt to a mixing bowl.
- Add the olive oil to the dough and mix it in.
- Roll the dough into a ball. If needed, add a little bit more olive oil to help get the consistency right.
- Spread the dough out into a casserole dish, making it as even as possible.
- Bake for 20 minutes. The dough won't be fully cooked yet — just enough for it to stick together. The dough will continue cooking after adding the egg filling.
- Remove the bacon from the pan and set on a paper towel to cool. Reserve the bacon grease for later.
- Dice the green pepper and mince the garlic.
- Add the bell pepper and garlic to the bacon fat to cook.
- Crack the eggs into a measuring cup and whisk them together until well combined.
- Add the bacon, cheddar cheese, green peppers, garlic, reserved bacon fat, Mrs. Dash Table Blend, pepper, and salt. Mix until fully combined.
- Pour the bacon and egg mixture into the crust and spread it out evenly.
- Bake for 15–18 minutes or until the center is firm. Optional: Broil for 3–5 minutes to get a golden brown crust.
- Remove from the oven, let cool, and cut into slices. The first piece usually is the piece I have to "ruin" because the crust gets a bit messed up. Use a silicone spatula to remove the rest of the slices. Serve and enjoy!
This was awesome and worked perfectly! I added some almond milk to the egg mixture as I only had 4 eggs and worked out great! Though I used a pretty deep dish so needed about 45 mins in the oven.
Sounds great – glad you liked it!
First, thanks for the fantastic recipes! And second, use the old baker’s trick for getting a perfect slice out of your quiche: Cut TWO slices before removing the first. Having that second slice pre-cut will give you the “wiggle room” you need to remove the first piece intact.
🙂
This was easy and delicious! I didn’t have bacon, so used ground chuck drained instead of bacon, and used Parmesan instead of cheddar. I also had 2 bunches of fresh red radish leaves, so I lightly sautéed those after the green pepper and garlic were done. After the baking time was completed, I put a thick slice of fresh garden tomato with a bit more parm and garnished with fresh basil leafs then broiled for 3 minutes and let rest in warm oven for 5. It cut perfectly, and was scrumptious! I definitely will get your recipe ingredients and make this again with your official version!
Thank you Linda! Your version sounds great. 🙂
I don’t have an 11×7 casserole dish – could I halve the recipe and use a 9 inch pie dish instead?
Yes – you should be able to do that!
Hi, thank you for the inspiration! based on what you did I made some snack size mini Quiches for my lunches (with a bit of salad). I made the pastry like you with olive oil and oregano, but mixed in some coconut flour too with the Almond flour and one beaten egg.
I moulded the pastry into deep cake tin (small muffin) wells, baked for about 12 minutes, then put in my quiche mix of eggs, grated cheese, a little finely chopped onion, garlic powder, finely chopped cooked bacon and a little natural Greek yogurt, seasoning. topped with extra grated cheese, baked for about 20 minutes. Delicious! ‘normal food’ on Keto!!! Thank you.
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I used a 9″ deep dish pie plate, because I wanted it to look like the pics, but the crust only went halfway up the sides (i patted it very thin). I parbaked it for about 10 minutes but it turned golden very quickly 😅. I have it baking now, the filling was level with the crust edge, so I’m thinking it won’t take too long to set up–which is good, because it smells amazing! Thanks for a great recipe!
I hope it turned out great as well!
Thanks for the recipe! Just made it myself. I used green pepper and onion and chayote squash. Turned out really well!