Keto Vegetarian Quiche

Savor the perfect balance of flavor and nutrition with this irresistible Keto Vegetarian Quiche, a low-carb twist on a classic favorite. Featuring a buttery almond flour crust enriched with Parmesan cheese, this quiche is packed with vibrant veggies like zucchini, spinach, and mushrooms, sautéed to perfection with garlic for a savory punch. The creamy filling, made with a blend of eggs, heavy cream, and shredded cheddar cheese, is seasoned with a hint of nutmeg for a sophisticated touch. Ideal for breakfast, brunch, or a light dinner, this gluten-free quiche is easy to make in just one hour and is sure to impress with its golden, cheesy top and tender, flavorful layers. Serve warm, or enjoy it chilled for a delicious keto-friendly meal that’s as satisfying as it is wholesome.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with a little olive oil.

Step 2

In a mixing bowl, combine almond flour, grated Parmesan cheese, melted butter, one large egg, and salt. Mix well until it forms a dough.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Bake the quiche in the oven for 30 minutes, or until the filling is set and the top is golden brown.

Step 8

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

Serving size	(1210.2g)

Amount per serving	% Daily Value*
Calories	3229.7

Total Fat 283.4g	0%
Saturated Fat 119.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1774.0mg	0%
Sodium 2801.0mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 19.4g	0%
Total Sugars 13.9g
Protein 130.8g	0%

Vitamin D 311.4IU	0%
Calcium 2042.2mg	0%
Iron 15.1mg	0%
Potassium 1612.6mg	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: 77.7%

Protein: 15.9%

Carbs: 6.4%