This easy and delicious keto quiche recipe with chicken is made with a flavorful almond and coconut flour pie crust which makes it an ultimate gluten-free and low carb breakfast or brunch dish that’s ready to be served in just 50 minutes.
Ingredients and substitutes
Flour – I use my Easy keto pie crust recipe minus sweetener for this low carb quiche recipe. The crust is made with almond flour and coconut flour which makes this whole recipe gluten-free.
Xanthan gum and psyllium husk - Those two replace gluten and make it easier to handle the dough.
Salt and ground black pepper - We use salt for the crust and the filling. As for the black pepper, we add it into the quiche filling only. You can also add other herbs and spices of your choice to the filling.
Chicken - I use rotisserie chicken (two chicken quarters in this case) for this low carb keto recipe to make my life easier. Remove the skin and bones, then cube the meat before mixing with the rest of the ingredients. As an alternative, you can use fried and chopped bacon or you can use both.
Heavy whipping cream - Use heavy cream with 32-36% fat so it doesn't curdle from the heat. Also, make sure that your cream is at room temperature when you mix it with the eggs for better emulsification.
Eggs - You'll need 4 large eggs at room temperature.
Cheese - I took a blend of shredded cheddar cheese and mozzarella for my keto-friendly quiche, but you can use only one of those cheeses or something different. Gruyere cheese or parmesan will work here as well.
Onions - I use one small yellow onion that I cook until golden before adding to the filling mixture.
Tomatoes - You don't have to add any tomatoes if you don't want to. Alternatively, you can mix some blanched broccoli directly into the egg mixture instead, or use small pieces as a topping. You can also add ½ cup of fresh spinach to the filling.
Step by step directions
For the low carb quiche crust
1. Combine all dry keto quiche crust ingredients in a food processor.
2. Add the cold butter and pulse until it resembles wet sand.
3. Add the egg and pulse until the dough has formed.
4. With your hands, form a round disk from the dough, wrap it in plastic wrap, and freeze for 15 minutes.
5. Roll it out between a piece of parchment paper on the bottom and plastic wrap on the top until it’s around 0.15 inches (4 mm) thick. Then, flip and remove the paper and lift the rolled dough, holding on to the plastic wrap. Carefully place it onto the pie dish and gently push dough inside the pan corners without removing the plastic wrap. Remove the wrap, fix all the cracks (if they appeared), and even out the crust. Freeze for 10 minutes before baking.
6. Bake in an oven preheated to 355F (180C) on a lower rack for 8 minutes or until the crust starts picking up a golden color in the middle. When done, remove from the oven, let it cool down a little bit, and gently press down with a spoon or the flat bottom of a cup if the crust has puffed up. Don't turn the oven off, keep it running at the same temperature.
For the filling
1. Cook the onions seasoned with salt and pepper on a frying pan with a little bit of olive oil over a medium heat until golden. Remove into a large mixing bowl.
2. Add the chicken, heavy cream, cheese, eggs, salt, and pepper to taste, then mix well.
3. Pour the egg mixture into your pre-baked quiche crust. Top with tomato halves (or you can use blanched chopped broccoli) and extra cheese and bake for around 30 minutes or until the filling has set and is slightly jiggly. If the crust starts browning too much, cover the edges of the crust with a pie shield or strips of aluminum foil and continue baking.
4. Remove from the oven and leave to cool down until warm. Then, slice and serve.
Carbs in easy keto quiche
This is a great recipe if you follow a keto diet. There's everything you need in one quiche - fats, proteins, and veggies, while the carbs stay relatively low. If you cut this quiche into 8 pieces, each piece will have around 4g net carbs.
Of course, you can have this chicken quiche on its own for breakfast or brunch, but it’s possible to serve it with other low carb recipes. For me, this dish will go well with any fresh salad. Serve it with Arugula beet salad with feta and walnuts, Keto cucumber salad, or with my favorite Keto broccoli salad.
Yes, you can! Just make the filling, pour it into a small casserole dish, and bake until set.
Covered with plastic wrap or stored in an air-tight container, your quiche will last for 3-4 days in the fridge.
You can definitely freeze the keto quiche crust dough for up to 2 months and thaw it overnight in the fridge when ready to use, but I would not recommend freezing your quiche after baking. The filling contains a lot of eggs, so reheating can make it watery.
More keto recipes
Chicken keto quiche
- 9-inch/23cm pie or tart pan
For the crust
- 1 ⅓ cup 130g almond flour
- ¼ cup 25g coconut flour
- 1 teaspoon psyllium husk powder
- ½ teaspoon xanthan gum
- Pinch of salt
- 6 tbsp 90g unsalted butter, cold and cubed
- 1 large egg cold
For the filling
- 1 small 50g onion diced
- 1 tablespoon olive oil for frying
- 1 cup 160g shredded chicken I use rotisserie chicken (two chicken quarters)
- 4 large eggs
- ½ cup 55g shredded cheese + a little bit for topping I use a mix of sharp cheddar and mozzarella cheese
- ½ cup 115ml heavy cream
- Cherry tomatoes halved for topping (optional)
- Salt and pepper to taste
For the crust
- Preheat the oven to 355F (180C) and prepare a 9-inch (23cm) pie dish.
- In a food processor, pulse to combine the almond flour, coconut flour, psyllium husk powder, xanthan gum, and salt.
- Add the cubed butter and pulse to combine again until the mixture resembles wet sand.
- Add the egg and pulse one last time until the mixture comes together and forms a ball. With your hands, form a round disk from the dough, wrap it in plastic wrap, and freeze for 15 minutes.
- When the dough is cold but still pliable, roll it out between a piece of parchment paper on the bottom and plastic wrap on the top until it’s around 0.15 inches (4 mm) thick. Then, flip and remove the paper and lift the rolled dough on the plastic wrap. Carefully flip it onto the pie dish and gently push dough inside the pan corners without removing the plastic wrap. Remove the wrap, fix all the cracks (if they appeared), and even out the crust. Freeze for 10 minutes before baking.
- When the crust has firmed a little bit in the freezer, take the pan out and bake on a lower rack for 8 minutes or until the crust starts picking up a golden color in the middle.
- When done, remove from the oven, let it cool a little bit, and gently press down with a spoon or the flat bottom of a cup if the crust has puffed up.
For the filling
- Keep the oven running at 355F (180C).
- While the crust is cooling down, heat a frying pan with some olive oil over a medium heat. When hot, add onions, season with salt and pepper, and cook until just golden. When done, remove into a large mixing bowl.
- Add the chicken, eggs, cheese, and heavy cream. Season with salt and pepper to taste and mix well until the eggs reach a homogenous consistency.
- Pour the mixture into the warm pie crust, top with tomato halves (optional), and sprinkle with additional shredded cheese.
- Bake for around 30 minutes or until the filling has set and is slightly jiggly. If the crust starts browning too much, cover the edges of the crust with a pie shield or strips of aluminum foil and continue baking. Remove from the oven and leave to cool down until warm. Then, slice and serve.
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