Keto Vegetable Quiche
Indulge in the ultimate guilt-free comfort food with this Keto Vegetable Quiche, a low-carb, high-protein recipe perfect for breakfast, brunch, or a quick dinner. Featuring a tender almond flour crust enhanced with Parmesan cheese, this delicious quiche is filled with a velvety mixture of eggs, heavy cream, and cheddar, paired with sautéed zucchini, spinach, and red bell peppers for a medley of fresh flavors. Baked to golden perfection, this wholesome dish is packed with nutrients and savory goodness while staying compliant with your ketogenic lifestyle. Ready in just over an hour, this healthy quiche makes 6 satisfying servings that are ideal for meal prep or sharing with loved ones. Enjoy warm, garnished with parsley, for a truly delightful low-carb experience!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Grated Parmesan cheese
- 0.33 cups Butter
- 0.25 teaspoons Salt
- 6 large Eggs
- 0.5 cups Heavy cream
- 1 cup Shredded cheddar cheese
- 0.5 cups Zucchini
- 1 cup Spinach
- 0.5 cups Red bell pepper
- 1 tablespoon Olive oil
- 1 clove Garlic
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Onion powder
- 2 tablespoons Chopped parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine almond flour, grated Parmesan cheese, salt, and melted butter. Stir until the mixture forms a crumbly dough.
Press the dough evenly into a 9-inch pie dish to form the crust. Poke a few holes in the crust with a fork to prevent bubbling.
Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, heat olive oil in a skillet over medium heat. Add minced garlic, chopped zucchini, diced red bell pepper, and spinach. Sauté for 5-7 minutes, or until the vegetables are tender. Set aside to cool.
In a separate bowl, whisk together eggs, heavy cream, black pepper, and onion powder. Stir in shredded cheddar cheese.
Once the sautéed vegetables are slightly cool, fold them into the egg mixture.
Pour the egg and vegetable mixture into the prebaked crust, spreading it out evenly.
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly browned.
Remove the quiche from the oven and let it rest for 5-10 minutes before slicing.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.2 g | 331% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1551 mg | 517% | |
| Sodium | 3353 mg | 146% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 14.9 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1580 mg | 122% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
