Cauliflower Crust Quiche (with Bacon and Cheddar)

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!

Jump to:

• 💛 Why you'll love it
• 📋 Ingredients
• 💭 Tips
• 🔪 Instructions
• 🍽️ Serving suggestions
• 📒 Variations
• 🙋 FAQs
• 📚 Related recipes
• 📖 Recipe

💛 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.

📋 Ingredients

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.

Cauliflower crust

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.

Quiche filling

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.

💭 Tips

• 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.

🔪 Instructions

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.

It will also taste amazing with some of my favorite cauliflower recipes, such as bang-bang cauliflower or cheesy broccoli cauliflower soup with sausage.

📒 Variations

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.

🙋 FAQs

Before we get to the printable recipe card, here are some questions people often ask about how to make this cauliflower crust quiche.

📚 Related recipes

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.

★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

📖 Recipe

First published on October 10, 2016. Post updated on June 14, 2022, with new photos and additional recipe information.