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 Quiche Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
The Pie Crust:
1 ½ cups almond flour 973 84 36 21 15 36
¼ cup coconut flour 9.5 0.4 1.1 0.2 0.9 0.4
6 tablespoons cold butter 612 72 0.1 0 0.1 0.7
1 teaspoon xanthan gum 10 0 2.4 0 2.4 0
1 teaspoon vinegar 0.9 0 0 0 0 0
1 large egg 72 4.8 0.4 0 0.4 6.3
Quiche Filling:
15 slices pepperoni 151 14 0.3 0 0.3 5.8
6 large eggs 429 29 2.2 0 2.2 38
1 cup heavy cream 809 86 6.5 0 6.5 6.8
1 cup shredded mozzarella cheese 261 17 6.9 0 6.9 20
½ teaspoon Italian seasoning 4.5 0.1 1 0.6 0.4 0.2
¼ teaspoon red pepper flakes 1.4 0.1 0.3 0.1 0.2 0.1
Totals: 3333.3 307.4 57.2 21.9 35.3 114.3
Per Serving(/8) 416.7 38.4 7.2 2.7 4.4 14.3

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.
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Ingredients
  

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

Instructions
 

  • 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.
  • Preheat the oven to 350F. Grease a pie plate and a piece of foil with nonstick spray then set aside.
  • 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.
  • 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.
  • Pour the eggs into the pie crust, coating the pepperoni and cheese. Sprinkle the top with the remaining cheese and pepperoni.
  • 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.