Keto Vegetarian Quiche
This Keto Vegetarian Quiche is a low-carb delight that blends rich, creamy flavors with fresh, vibrant vegetables for a guilt-free indulgence. Featuring a perfectly flaky almond flour crust infused with Parmesan cheese, this gluten-free base sets the stage for a satisfying egg-based filling packed with spinach, zucchini, and mushrooms. Cheddar cheese and heavy cream add a luscious, savory kick, while subtle hints of garlic, black pepper, and optional nutmeg elevate the flavor profile. Perfect for brunch, meal prepping, or a light dinner, this keto-friendly recipe is ready in just under an hour and serves six, making it a versatile addition to your weekly menu. Not only is this quiche delicious and nutritious, but it's also easy to customize and store, ensuring you can enjoy wholesome, vegetarian goodness anytime.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Parmesan cheese (grated)
- 0.25 cup Butter (unsalted, melted)
- 1 large Egg (for crust)
- 0.25 teaspoon Salt
- 6 large Eggs (for filling)
- 0.75 cup Heavy cream
- 1 cup Cheddar cheese (shredded)
- 1 small Zucchini (sliced thinly)
- 1 cup Spinach (fresh, chopped)
- 0.75 cup Mushrooms (sliced)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with a little olive oil.
In a mixing bowl, combine almond flour, grated Parmesan cheese, melted butter, one large egg, and salt. Mix well until it forms a dough.
Press the dough evenly into the prepared pie dish to form the crust. Poke a few holes in the base with a fork to prevent bubbling. Bake for 10 minutes until lightly golden, then set aside to cool.
While the crust is baking, heat olive oil in a skillet over medium heat. Add garlic, zucchini, mushrooms, and spinach. Sauté until the vegetables are softened and any excess water has cooked off. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together eggs, heavy cream, black pepper, and a pinch of nutmeg (if using). Stir in the shredded cheddar cheese.
Spread the sautéed vegetables evenly over the pre-baked crust. Pour the egg and cheese mixture over the top, ensuring the filling is evenly distributed.
Bake the quiche in the oven for 30 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for at least 5 minutes before slicing. Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.5 g | 380% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1762 mg | 587% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 14.4 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 2124 mg | 163% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2820 mg | 60% | |
*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.
