A tasty low-carb cauliflower crust quiche that doesn't use any special flour for the crust. Then it is filled with melted cheddar cheese and crispy bacon!
Why you'll love it
This cauliflower crust quiche is the perfect thing to take to your next brunch or to make for your family for breakfast.
It's really the same basic idea as a pizza crust. And using a vegetable is a nice way to sneak in the veggies.
From the savory egg mixture in the quiche filling to the crispy cauliflower crust, this will become your favorite breakfast or lunch recipe.
Even if you don't know how to bake a quiche, this recipe and the helpful tips will tell you everything you need to know. It's super easy to customize the cheese mixture and make a low-carb recipe you adore.
There are two parts to this cauliflower crust quiche. I'll share a bit of information about what I used in both the crust and the filling.
You'll need a food processor to make this crust. Here's what I used in my crust.
- Cauliflower Florets - I used an entire head of cauliflower
- Mozzarella Cheese - Fresh cheese is best
- Parmesan Cheese - Grate your cheese at home to avoid hidden preservatives and carbs.
- Egg - This is the binding agent that holds the crust together.
- Salt - I always add salt to my recipes because it enhances all the other flavors.
- Garlic Powder - Minced garlic can also work.
For the filling, I made a basic bacon and cheese filling. This will be what I'll be eating for breakfast most of the week. It's going to be perfect for taking along to work.
- Bacon - Try to use low-sodium, sugar-free bacon.
- Cheddar Cheese - Shredded cheese is one of the other binding agents in this filling.
- Parmesan Cheese - Grate your cheese at home; parmesan cheese has an incredible and earthy flavor that enhances this quiche.
- Heavy Cream - Full-fat heavy whipping cream is best for this quiche.
- Eggs - This is the main ingredient in quiche. Use your favorite type of eggs.
- Water - You just need a little bit to thin out the filling.
- Salt - Just add a dash to bring out all the flavors.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Bake the crust completely. Bake it until it's golden all over and not just on the edges.
- Broil the crust first. This is another way to pre-cook the crust and make it extra crispy.
- Frozen riced cauliflower will save you time. Grab some from the store, and make sure you remove as much water as possible.
Here's how to make your cauliflower crust quiche easily in the oven. All the instructions for this casserole recipe are in the printable card at the bottom of this post.
Rice the cauliflower
Use a food processor to finely chop up cauliflower florets. This cauliflower mixture will become your crust.
Make the crust
To ensure the crust wasn't mushy, I squeezed out most of the water from the cauliflower after it was cooked. To do this, I used cheesecloth. It's impossible to remove all the water, but I did end up getting a lot of it out.
Add all the crust ingredients together and then press it into a tart or pie plate.
Bake it, and then let it cool on a wire rack.
Make the quiche filling
First, sprinkle the bacon, cheddar cheese, and parmesan cheese directly onto the baked pie crust.
Then, combine the eggs, cream, water, and salt. Pour this egg mixture and cheese mixture into a tart pan or prepared pie dish.
Bake cauliflower crust quiche
Bake the quiche for about 45 minutes. Allow it to cool down completely before you slice into it.
️ Serving suggestions
This cauliflower crust quiche is a high-protein breakfast recipe. Serve it with some low-carb rainbow pancakes for a really fun breakfast!
Or, serve it with other Easter recipes, like a cheesy ham and cauliflower casserole.
This cauliflower crust quiche is perfect if you love quiches. Here are some fun ways to change it up.
- Sprinkle some feta cheese in with the shredded cheese. You can also change the filling by adding some diced ham and baby spinach. Add bell pepper if you want it to have more color and nutrition.
- For a lighter quiche, make it with egg whites only. When it's finished baking, top it with green onions.
- For those of you who prefer a more traditional-style crust, I'd use a savory pie crust similar to the one I used in this key lime pie. You'd just need to omit the sweetener in the crust.
- I've also been buying lower-sodium bacon. Low-sodium bacon is what I prefer now because it doesn't leave me thirsty all day.
- You can also leave out the cauliflower crust completely and make a crustless bacon cheddar quiche. That's probably the best way to go if you are in a low-carb induction phase.
Before we get to the printable recipe card, here are some questions people often ask about how to make this cauliflower crust quiche.
Yes, you can use pre-made cauliflower rice for this recipe\. Just make sure to remove as much water as you can.
Cover the quiche with plastic wrap or a lid, or put it in an airtight container. Keep it in the refrigerator for up to three days.
Yes, you can make this cauliflower crust quiche ahead of time. Refrigerate overnight and then reheat it in the oven.
Wrap the edges of the crust with aluminum foil. This way, the middle of the pie will cook without burning the edges.
You will know it is completely baked when a knife inserted comes out clean.
If you enjoyed this cauliflower crust quiche recipe, here are some more easy casserole recipes and keto breakfast recipes you should make next. They are some of my favorites!
- Sausage Egg and Cheese Casserole is made without bread and is a really easy way to make a week's worth of breakfasts at once.
- Crustless Spinach Mushroom Quiche is packed with veggies, fiber, and nutrients.
- Easy Crustless Zucchini Quiche takes only 10 minutes of prep time and will give you plenty of leftovers.
- Paleo Egg Casserole is an easy breakfast bake that’s bursting with flavor and packed with healthy veggies!
- Low-carb Breakfast Casserole with Bacon is ideal for making ahead of time when you have a busy week.
Bacon Cheddar Quiche with Cauliflower Crust
- 1 head cauliflower about 3 ½ or 21 ounces riced
- ¼ cup mozzarella cheese shredded (about 29 grams)
- ¼ cup parmesan cheese shredded (about 25 grams)
- 1 large egg
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon garlic powder
- 8 slices no sugar bacon cooked crisp and finely chopped (about 16 ounces)
- 4 ounces cheddar cheese freshly grated
- ¼ cup parmesan cheese grated (about 21 grams)
- ½ cup heavy cream
- ½ cup water
- 6 eggs
- ¼ teaspoon salt.
- Grate or pulse cauliflower in food processor to rice. Place in covered microwaveable dish and microwave for 5 minutes. Allow to cool uncovered for at least 10 minutes.
- Place cooked cauliflower rice into a cheesecloth or dish towel and squeeze out as much water as possible.
- In medium bowl, combine dried cauliflower, mozzarella cheese, parmesan cheese, egg, salt, and garlic powder.
- Press crust mixture evenly into tart or pie plate. Bake at 425°F until golden (about 15-18 minutes). Remove and set on wire rack.
- Sprinkle bacon, cheddar cheese, and parmesan cheese into crust.
- In medium bowl whisk together cream, water, eggs, and salt.
- Bake at 350°F about 40-45 minutes or until filling is set. Remove and allow to cool slightly before serving.
Array ( [serving_size] => 217 [calories] => 488 [carbohydrates] => 5.8 [protein] => 33.4 [fat] => 36.7 [saturated_fat] => 14.7 [cholesterol] => 239 [sodium] => 845 [fiber] => 1.9 [sugar] => 2.2 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on October 10, 2016. Post updated on June 14, 2022, with new photos and additional recipe information.