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keto quiche recipe
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Keto
Description
A hearty keto quiche with a low-carb crust and creamy custard, featuring vibrant ribbons of roasted red pepper and smoked paprika swirl. This recipe is perfect for high-protein meal prep and family-friendly breakfasts.
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.5 cups cold unsalted butter, cubed
- 1 large egg (for crust)
- 4 large eggs (for filling)
- 1 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese
- 200 grams jarred roasted red bell peppers, drained
- 0.5 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1.25 teaspoons fine sea salt, divided
- 0.25 teaspoons freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Dough: In a food processor, combine almond flour, coconut flour, 0.5 teaspoons salt, and cold butter. Pulse until coarse meal forms, add 1 large egg, and pulse just until dough comes together.
- Form and Chill Crust: Press dough evenly into a 9-inch pie dish, prick the bottom with a fork, and freeze for 15 minutes.
- Blind Bake Crust: Preheat oven to 375°F (190°C). Line frozen crust with parchment paper and pie weights. Bake for 15 minutes, remove weights and paper, then bake for another 5-7 minutes until lightly golden. Reduce oven temperature to 350°F (175°C).
- Prepare Red Pepper Swirl: While crust bakes, puree red peppers, olive oil, minced garlic, smoked paprika, and 0.25 teaspoons salt in a food processor until smooth. Reserve 2 tablespoons for garnish.
- Mix Custard Filling: Whisk together 4 large eggs, heavy cream, cheddar cheese, remaining 1 teaspoon salt, and black pepper in a large bowl.
- Assemble Quiche: Pour half of the egg mixture into the blind-baked crust. Dollop half of the red pepper swirl over the egg mixture. Pour remaining egg mixture on top, then dollop remaining red pepper swirl. Use a knife to create gentle ribbons.
- Bake and Cool: Bake for 40-50 minutes, or until the center is set with only a very slight jiggle. Cool on a wire rack for at least 20-30 minutes before slicing.
- Serve and Garnish: Cut into wedges and drizzle with reserved red pepper puree and chopped fresh parsley. Serve warm or at room temperature.
Notes
To achieve a flaky crust, ensure the butter remains cold during preparation; do not overmix the dough. When creating the red pepper swirl, avoid over-mixing so the colors do not blend fully. For best results, allow the quiche to cool completely before slicing to ensure the custard sets.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 150 mg