Get ready for an easy keto-friendly egg quiche recipe to prepare on the weekends. It's a crustless cheesy dish that can be used for a week's worth of breakfast.
Keto meal prep is a fantastic way to save time during busy weeks, especially during the school year. If you spend time during the weekend making an egg and cheese crustless quiche, you can use it for quick home cooked meals early in the week.
Quiche is a meal that works well for breakfast, lunch, or dinner, although its versatility is just one of the many reasons to love it.
Honestly, this is my favorite quiche recipe ever! It's one of the best easy meals to make, especially since there's no keto pie crust to make.
Why you'll love it
The key to this low-carb quiche recipe is that the eggs pack it full of protein. When you add the cheese, you are giving yourself a low-carb and high-protein meal.
The cream cheese gives the quiche the perfect texture and increases the fat content too. So, if you need to eat more fat to stay in ketosis, this is a great recipe to use!
This recipe is naturally low in carbs, especially since this easy quiche recipe doesn't have any kind of crust. The ingredients needed to make the quiche filling are pretty simple.
The cheese will make for a creamy quiche so use shredded because it melts easier. If you don't have cheddar, you can use Colby jack or Swiss cheese.
These bind the other ingredients in the quiche together. Without the eggs, the casserole will just fall apart.
I always recommend full-fat cream cheese on the keto diet. It will give your body the natural fats that it needs to stay in fat-burning mode.
Since you are already using salt, add unsalted butter.
Use your favorite seasoning combinations to flavor the egg and cheese quiche. I just used salt and pepper.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Grate cheese at home. It's best to grate the shredded cheese yourself because pre-shredded contains anti-caking powder that can be high in carbs. I use a food processor, but a box or hand grater will do.
- Use a food processor to blend up the egg mix too. If you don't have a food processor, you can just use a blender or hand mixer to make the quiche filling
- Use less butter. If you aren't egg-fasting, you may want to reduce the amount of butter to at least half.
This easy quiche recipe is as simple as mixing all the ingredients together, putting them in a dish, and baking it. Here is how you do it!
Place Cheese In Pie Plate
Put all but ½ a cup of the cheddar cheese at the bottom of the pie dish. Any size pan will work, even a cast iron skillet, but I used a 9.5-inch deep pan.
Process Eggs And Cream Cheese
Use a food processor or blender to mix the filling ingredients. You can also beat eggs by hand in a large bowl and add in the cheese.
Slowly add the melted butter.
Add Egg Mixture To Pie Pan
Pour egg mixture on top of the cheese in the pie dish. Sprinkle the rest of the grated cheese on top.
Preheat oven to 325F. Bake quiche for about 45 minutes until golden brown. Let it cool before you slice into it and serve warm.
Now you have the perfect quiche!
????️ Serving Suggestions
I like to enjoy this easy quiche recipe for breakfast or brunch, so serve your favorite keto breakfast recipes along with it!
You can never go wrong with a few bacon slices on the side (you can cook up a whole batch in the oven).
Keto pumpkin chia pudding is a great pairing for your quiche. It's creamy and full of healthy fats that will keep you in ketosis.
Or, make some low-carb rainbow pancakes to add some lovely pops of color to your breakfast table.
If you are serving egg quiche for a brunch, then make some keto cinnamon rolls with fathead dough. Everyone will love them!
My low-carb quiche is made to be egg fast friendly, so you won't need to add anything to it. It has the perfect ratio of eggs, fat, and cheese.
Honestly, I like the simplicity of a basic egg and cheese quiche, but there are tons of different flavor combinations you can do.
A family favorite is quiche lorraine which has diced ham or bacon, diced onion, and swiss cheese. So delicious!
For a keto-friendly quiche, the best options are pre-cooked meats and fresh cheeses. That being said, here are some delicious options for your crustless quiche:
- Meats - Cubed ham, sausage, chorizo, pepperoni, and chicken are all delicious in quiche! Just make sure to use pre-cooked meats.
- Low Carb Veggies - Good choices for low carb vegetables include broccoli, cauliflower, mushrooms, green onion, and zucchini. My favorite variation is to turn it into a spinach mushroom quiche.
- Cheese - When it comes to cheese, the sky is the limit! Use as much of your favorite cheese as you wish. I use an entire 8 ounce block of cheddar cheese in this crustless quiche recipe!
If you want to reheat an entire quiche, the best way to do so is in an oven. For a frozen crustless quiche, place it into your refrigerator and be sure that it is completely thawed before reheating.
- Preheat the oven to 350° F.
- If you are reheating the quiche in the pan you baked it in, just place the pan onto a cookie sheet.
- Cover the quiche lightly with aluminum foil. This will prevent the quiche from burning.
- Heat the quiche at 350° F for 20 to 25 minutes, or until it reaches an internal temperature of 165° F.
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
Incidentally, if you have extra eggs that you want to use, cloud bread is another fantastic keto meal prep idea. It is perfect for a quick snack, and I also like to make keto egg salad sandwiches with it. Or, you can always stick to a classic and make scrambled eggs!
An egg fast is a short-term restrictive ketogenic diet where people mainly eat eggs, cheese, and butter (or another fat source). When I refer to this recipe as the perfect egg fast recipe, it's not just a fun way of saying "breakfast with eggs." This crustless quiche is made with eggs, cheese, butter, and fat from the cream cheese. It's literally the perfect meal for anyone doing the egg fast.
One of the biggest problems with leftover quiche is that you are left with a soggy crust. Fortunately, that is not a problem you will have with crustless quiche! Ideally, though, you will want to eat crustless quiche within 3 to 4 days for the best flavor.
With or without a crust, quiche is very freezer-friendly. As a result, it is a great option for make-ahead meals! If you plan to freeze your egg quiche, be sure that it is completely cool before you place it in the freezer. Otherwise, condensation will form on the underside of the aluminum foil or lid to your freezer-safe container. The condensation will eventually drop onto the surface of the quiche, causing freezer burn to form on the surface.
I hope you enjoy this simple crustless egg quiche recipe! After you finish prepping easy keto meals for the week, you may want to try out some more low-carb breakfast ideas.
Give one of these favorites a try:
- Breakfast Casserole With Ham makes enough to feed a crowd. This is perfect for holiday brunch or breakfast meals together.
- Keto Breakfast Muffins are made with cottage cheese for a protein boost when you need it the most.
- Almond Flour Pancakes are so fluffy and taste just like your favorite breakfast when you were a kid.
- Cranberry Orange Keto Scones look like they belong in a coffee shop. They are beautiful and have the perfect balance of sweet and tart flavors.
- Crustless Zucchini Quiche Pie is another one of my favorite crustless keto quiche recipes. It's packed with fiber and will keep you full until lunch.
Egg and Cheese Quiche
- 8 ounces cheddar cheese grated and divided
- 12 large eggs
- 4 ounces cream cheese softened
- 12 tablespoons butter melted (I used unsalted), SEE NOTE
- salt and pepper to taste optional
- Dump all but about a half cup of the cheese into a 9.5-inch deep dish pie pan. If the batter doesn't fit in your pie pan, excess batter can be placed in individual ramekins and microwaved or baked separately.
- Add eggs and cream cheese to a food processor or blender.
- Process eggs and cream while slowly pouring in melted butter.
- Pour egg mixture over cheese in pie pan.
- Sprinkle reserved grated cheese over top.
- Bake at 325°F for about 45 minutes or until outside is set and middle is only a little jiggly.
- Remove from oven and cool on rack for a few minutes before slicing.
- Store leftovers in refrigerator for up to a week or freezer for longer storage.
Array ( [serving_size] => 1 [calories] => 543 [carbohydrates] => 1 [protein] => 21 [fat] => 50 [saturated_fat] => 28 [cholesterol] => 448 [sodium] => 620 [potassium] => 191 [sugar] => 1 [vitamin_a] => 1805 [calcium] => 347 [iron] => 1.9 [serving_unit] => slice )
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: April 18, 2016... Last Updated: January 11, 2022, with resized images and additional recipe information.