Keto Pepperoni Pizza Quiche

Keto Recipes > Keto Breakfast Recipes

A lot of keto quiches skip the crust for simplicity reasons, but it’s perfectly doable to have your crust and eat it too. For this recipe, we put a simple crust together then pack it full of eggs and pizza toppings. This keto pepperoni pizza quiche will have you dreaming of breakfast.

Keto Pepperoni Pizza Quiche

Yields 8 servings of Keto Pepperoni Pizza Quiche

The Preparation

The Pie Crust:

  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon vinegar
  • 6 tablespoons cold butter, diced
  • 1 large egg, whisked together

Quiche Filling:

  • 1 cup shredded mozzarella cheese
  • 15 slices pepperoni
  • 6 large eggs
  • 1 cup heavy cream
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • Salt and pepper, to taste

The Execution

1. Add the almond flour, coconut flour, salt, xanthan gum, and vinegar into a food processor. Pulse a few times, then add the cold butter. Continue pulsing until the pie dough looks like bread crumbs. Add the egg to the food processor and pulse again. The dough will be able to be formed into a ball. Wrap with plastic wrap and chill for 45-60 minutes.

Keto Pepperoni Pizza Quiche
2. Preheat the oven to 350F. Grease a pie plate and a piece of foil with nonstick spray then set aside.

Keto Pepperoni Pizza Quiche
3. When the dough is chilled, place it between two sheets of parchment paper. Roll the dough out into a 10-inch circle. (More circles if you are making more than one pie.) Peel the top layer of parchment off and flip the dough into the pie plate if the dough breaks mash it back together with your fingers.

Keto Pepperoni Pizza Quiche
4. Layer half of the mozzarella and pepperoni inside the pie crust. In a mixing bowl whisk the eggs, heavy cream, Italian seasoning, red pepper flakes, salt, and pepper together.

Keto Pepperoni Pizza Quiche
5. Pour the eggs into the pie crust, coating the pepperoni and cheese. Sprinkle the top with the remaining cheese and pepperoni.

Keto Pepperoni Pizza Quiche
6. Cover with foil then bake for about 35-45 minutes. Remove the foil and continue baking for another 15 minutes or until the eggs are fully set.

Keto Pepperoni Pizza Quiche

This makes a total of 8 servings of Keto Pepperoni Pizza Quiche. Each serving comes out to be 416.66 Calories, 38.43g Fats, 4.41g Net Carbs, and 14.29g Protein.

Keto Pepperoni Pizza QuicheCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
The Pie Crust:
1 ½ cups almond flour9738436211536
¼ cup coconut flour9.50.41.10.20.90.4
6 tablespoons cold butter612720.100.10.7
1 teaspoon xanthan gum1002.402.40
1 teaspoon vinegar0.900000
1 large egg724.80.400.46.3
Totals1677.4161.24021.218.843.4
Per Serving(/8)209.6720.1552.652.355.43
Quiche Filling:
15 slices pepperoni151140.300.35.8
6 large eggs429292.202.238
1 cup heavy cream809866.506.56.8
1 cup shredded mozzarella cheese261176.906.920
½ teaspoon Italian seasoning4.50.110.60.40.2
¼ teaspoon red pepper flakes1.40.10.30.10.20.1
Totals:1655.9146.217.20.716.570.9
Per Serving(/8)206.9918.282.1518.282.068.86
Keto Pepperoni Pizza Quiche

This makes a total of 8 servings of Keto Pepperoni Pizza Quiche. Each serving comes out to be 416.66 Calories, 38.43g Fats, 4.41g Net Carbs, and 14.29g Protein.

The Preparation

    The Pie Crust:
  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon vinegar
  • 6 tablespoons cold butter, diced
  • 1 large egg, whisked together
  • Quiche Filling:
  • 1 cup shredded mozzarella cheese
  • 15 slices pepperoni
  • 6 large eggs
  • 1 cup heavy cream
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • Salt and pepper, to taste

The Execution

  1. Add the almond flour, coconut flour, salt, xanthan gum, and vinegar into a food processor. Pulse a few times, then add the cold butter. Continue pulsing until the pie dough looks like bread crumbs. Add the egg to the food processor and pulse again. The dough will be able to be formed into a ball. Wrap with plastic wrap and chill for 45-60 minutes.
  2. Preheat the oven to 350F. Grease a pie plate and a piece of foil with nonstick spray then set aside.
  3. When the dough is chilled, place it between two sheets of parchment paper. Roll the dough out into a 10-inch circle. (More circles if you are making more than one pie.) Peel the top layer of parchment off and flip the dough into the pie plate if the dough breaks mash it back together with your fingers.
  4. Layer half of the mozzarella and pepperoni inside the pie crust. In a mixing bowl whisk the eggs, heavy cream, Italian seasoning, red pepper flakes, salt, and pepper together.
  5. Pour the eggs into the pie crust, coating the pepperoni and cheese. Sprinkle the top with the remaining cheese and pepperoni.
  6. Cover with foil then bake for about 35-45 minutes. Remove the foil and continue baking for another 15 minutes or until the eggs are fully set.
https://www.ruled.me/keto-pepperoni-pizza-quiche/

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