Keto Vegetable Quiche

Indulge in a savory and satisfying Keto Vegetable Quiche, a low-carb twist on the classic brunch favorite that's perfect for any time of day. Featuring a delicious almond flour and Parmesan crust, this recipe is both gluten-free and keto-friendly, making it an ideal choice for health-conscious eaters. The creamy egg custard is packed with vibrant, nutrient-rich vegetables like zucchini, spinach, and red bell pepper, sautéed to perfection and infused with garlic and a touch of onion powder for deep flavor. Topped with melted cheddar and baked to golden perfection, this quiche boasts a balance of rich, cheesy goodness and fresh, wholesome ingredients. Ready in just over an hour and yielding six hearty servings, it’s perfect for meal prepping, a relaxed weekend brunch, or as a show-stopping addition to your keto recipe collection. Slice it up, garnish with parsley, and serve it warm for a dish that will impress every guest! Keywords: Keto Vegetable Quiche, low-carb quiche, gluten-free quiche, keto brunch recipe, almond flour crust.

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a mixing bowl, combine almond flour, grated Parmesan cheese, salt, and melted butter. Stir until the mixture forms a crumbly dough.

Step 3

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.

Step 4

Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

Step 5

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.

Step 6

In a separate bowl, whisk together eggs, heavy cream, black pepper, and onion powder. Stir in shredded cheddar cheese.

Step 7

Once the sautéed vegetables are slightly cool, fold them into the egg mixture.

Step 8

Pour the egg and vegetable mixture into the prebaked crust, spreading it out evenly.

Step 9

Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly browned.

Step 10

Remove the quiche from the oven and let it rest for 5-10 minutes before slicing.

Step 11

Garnish with freshly chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(967.7g)

Amount per serving	% Daily Value*
Calories	2919.5

Total Fat 258.2g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 3.3g
Cholesterol 1550.8mg	0%
Sodium 3353.2mg	0%
Total Carbohydrate 49.7g	0%
Dietary Fiber 18.3g	0%
Total Sugars 14.9g
Protein 108.1g	0%

Vitamin D 257.8IU	0%
Calcium 1580.3mg	0%
Iron 12.4mg	0%
Potassium 981.8mg	0%

*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.

Source of Calories

Fat: 78.6%

Protein: 14.6%

Carbs: 6.7%