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    Home / Recipes / Keto Breakfasts

    Keto Crustless Egg Quiche Recipe

    By Lisa MarcAurele · Oct 28, 2020 · 195 Comments

    62.8K shares
    Jump to Recipe
    crustless ketogenic egg fast quiche pinterest image
    crustless keto quiche recipe
    ketogenic egg fast cheese quiche pinterest image

    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.

    crustless ketogenic egg fast quiche pinterest image
    Article Index
    •  Why you'll love it
    • Ingredients
    • Quick tips
    • Instructions
    • ️ Serving Suggestions
    • FAQs
    • Related recipes
    • Recipe

    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!

    Ingredients

    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.

    Cheddar Cheese

    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.

    Eggs

    These bind the other ingredients in the quiche together. Without the eggs, the casserole will just fall apart.

    Cream Cheese

    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.

    Butter

    Since you are already using salt, add unsalted butter.

    Spices

    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.

    Quick tips

    • 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.

    Instructions

    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.

    initial recipe steps to make a ketogenic breakfast

    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.

    Bake

    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!

    recipe steps for making a low-carb breakfast tart with cheese

    ️ 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!

    Variations

    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!
    crustless egg fast cheese quiche

    Reheating instructions

    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.

    1. Preheat the oven to 350° F.
    2. If you are reheating the quiche in the pan you baked it in, just place the pan onto a cookie sheet.
    3. Cover the quiche lightly with aluminum foil. This will prevent the quiche from burning.
    4. Heat the quiche at 350° F for 20 to 25 minutes, or until it reaches an internal temperature of 165° F.

    FAQs

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

    What can I make with leftover eggs?

    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!

    What is an egg fast meal?

    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.

    How long does crustless quiche last?

    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.

    Can you freeze quiche?

    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.

    keto egg fast quiche crustless slice on white plate

    Related recipes

    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.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    crustless ketogenic cheese quiche slice on white plate

    Egg and Cheese Quiche

    4.59 from 68 votes
    Get ready for an easy keto-friendly egg quiche recipe to prepare on the weekends. It's a crustless cheesy egg quiche that can be used for a week's worth of breakfast.
    Prep Time:10 mins
    Cook Time:45 mins
    Total Time:47 mins
    Course: Breakfast, Main Course
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 6 people
    Calories: 543

    Video

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Notes

    If you aren't egg-fasting, you may want to reduce the amount of butter to at least half. The recipe was created as an egg fast meal where every egg is eaten with a tablespoon of fat (in this case butter). There's no need to add that much fat to this recipe if you aren't egg fasting.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 543 | Carbohydrates: 1g | Protein: 21g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 448mg | Sodium: 620mg | Potassium: 191mg | Sugar: 1g | Vitamin A: 1805IU | Calcium: 347mg | Iron: 1.9mg

    Additional Info

    Net Carbs: 1 g | % Carbs: 0.7 % | % Protein: 15.6 % | % Fat: 83.6 % | SmartPoints: 22
    Values
    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.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First Published: April 18, 2016... Last Updated: January 11, 2022, with resized images and additional recipe information.

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    Reader Interactions

    Comments

      « Previous 1 … 3 4 5
    1. Diane

      October 20, 2022 at 3:18 pm

      I made this previously by the recipe and it was VERY good. This time I added about 1 1/2 cups of finely chopped leftover baked ham. I cut the eggs back to 9 hoping it would all fit in the dish. It used half the amount of butter since I was serving to guest. It was perfect and delicious. Thank you for the recipe 🙂

      Reply
    2. Mary

      September 22, 2022 at 2:14 pm

      I made this yesterday as directed. I had no butter pools at all. After it cooled, I covered it with foil and refrigerated overnight. This morning I started my egg fast and cut the quiche into 6 slices. I put 1 slice on a plate and covered it with a napkin then put it in the microwave for 1 minute on high. It was amazing! I look forward to consuming the rest of it as I continue my egg fast. Thanks!

      Reply
    3. Enid

      September 16, 2022 at 5:41 pm

      I would love to make this in small ramekin dishes, to eat & go. How long will I need to bake it for several 4oz ramekin dishes?? Plz advise.

      Reply
      • Lisa MarcAurele

        September 20, 2022 at 10:24 am

        I would bake at 350°F and check after about 8-10 minutes. Then check regularly until they test done.

        Reply
    4. CDS

      September 12, 2021 at 10:03 pm

      5 stars
      So Lisa, I made your crustless quiche and it was AMAZING! Followed the directions exactly, and it came out perfect! Don’t understand why some people had issues with a buttery ‘oil slick’. I did have all my ingredients at room temperature and my melted butter was well cooled, so maybe that helped? No greasy butter slick AT ALL! I also used an Emersion blender and buzzed it for quite awhile. I’ll be doing the eggfast again, and I’m wondering if I could replace some of the butter with MCT oil or other oils? Do you think it might change the luxurious texture?
      Thanks so much for the great recipe!

      Reply
      • Lisa MarcAurele

        September 13, 2021 at 8:50 am

        Thanks for sharing your results! I think it should be fine to replace some of the butter with another fat.

        Reply
    5. CDS

      September 07, 2021 at 10:51 pm

      5 stars
      OMG!! This is really wonderful! I wish I could post a picture! I baked it in my 10” quiche dish and it came out beautifully in exactly 45’. Followed the directions exactly. I used my Emersion blender and blended it very well while S L OW L Y adding the melted butter. Absolutely NO pooling of oil/ butter at all as experienced by others. Little Cholula on top and I was in eggfast heaven! Thank you for this excellent recipe Lisa!

      Reply
    6. CDS

      September 05, 2021 at 8:27 pm

      Hi Lisa! I’m about to start the egg fast and your crust less quiche seems like a lifesaver! If I make the quiche as presented, what size is the appropriate slice for 1 serving on the fast? 1/6
      of the quiche? 1/8?
      Thank you!

      Reply
      • Lisa MarcAurele

        September 06, 2021 at 9:14 am

        The nutritional data is for 1/6 of the quiche.

        Reply
    7. Kara Johnson

      July 26, 2021 at 5:42 pm

      5 stars
      Thank you for this book! I've done keto in the past with great results. However, even as I enjoy the food, I still hate cooking and that's all I seemed to be doing during that time. My husband and I strayed a bit with extenuating circumstances which caused us to start gaining over the past year. I don't want it to get too out of hand even as I tried other methods. So I went back to keto. I received this book very recently and the recipes caught my eye as being so simple with limited work/ingredients. I've been averaging almost a meal a day from this one book. It's wonderful and I'm already feeling better and have lost a couple pounds. We've really liked everything so far so it's quickly becoming a staple in our kitchen and the immediate go to for cooking.

      Reply
      • Lisa MarcAurele

        July 27, 2021 at 9:25 am

        Thanks Kara! So happy to hear that the recipes in the 5-Ingredient Keto cookbook are working for you!

        Reply
    8. Kathryn

      June 01, 2021 at 4:44 pm

      Oh this was SOOO good. I had to tweak it since I did not have all the same ingredients and I did use less butter since I’m not doing an egg fast, but I think it was similar enough to have the flavor you were going after. It was so buttery and delicious. Quite a treat.

      Reply
    9. Malia

      March 29, 2021 at 4:42 pm

      Do you have microwave cooking instructions?

      Reply
      • Lisa MarcAurele

        March 29, 2021 at 6:45 pm

        I've never made it in the microwave. You could try 50% power for 4 minutes to see how it does then add extra time as needed at 30-60 second intervals.

        Reply
    10. Jackie

      February 06, 2021 at 11:11 am

      Good morning, can I replace the butter with Mayo in this dish.
      Thank you, jackie

      Reply
      • Lisa MarcAurele

        February 07, 2021 at 12:52 pm

        Mayo usually works as a sub so it should be fine in this recipe.

        Reply
    11. Emma

      January 05, 2021 at 7:44 pm

      Hi. This quiche is the first time I've seen or tried one of your recipes. I LOVE quiche and I'm picky about it. This recipe is A.MAZE.ING. Hands down best ever. Because I'm not on an egg fast (and never even heard of such a thing before this recipe (but I have been keto and am now carnivore -so kinda weird I guess I've never heard of it, lol)), I only used 6 T. of butter to the 12 eggs. Besides adding ham, I did everything else as listed. Thank you. Thank you. Thank you.

      Reply
    12. Rozella Portes

      November 02, 2020 at 12:05 pm

      I was thinking of making this with a pumpkin flavored cream cheese that I have. I don’t mind the extra carbs and I think it will give it a good pumpkin flavor what do you think Ill maybe add some pumpkin pie spice

      Reply
      • Lisa MarcAurele

        November 02, 2020 at 1:07 pm

        Sounds interesting. I'd say try it to see how it comes out. I have made some savory pumpkin dishes, but I prefer using herbs with them instead of the spices often used for sweet recipes.

        Reply
    13. Roxie

      November 01, 2020 at 9:55 am

      The recipe listed calls for 12 tablespoons of melted butter. Is that correct?
      Butter pooled in the middle and edges of the dish.

      Reply
      • Lisa MarcAurele

        November 01, 2020 at 5:22 pm

        Please see the note in the recipe card. The amount of butter used was to achieve the needed fat to egg ratio for an egg fast meal.

        Reply
    14. Roxie

      October 31, 2020 at 2:42 pm

      The recipe calls for 12 Tbl of butter. After making this recipe, I’m thinking this must be a typo. The butter pooled on the top and outer edges of the quiche. Did I do something in error following the recipe or is the butter quantity wrong. Thank you

      Reply
      • Lisa MarcAurele

        November 01, 2020 at 7:56 am

        Perhaps you aren't familiar with an egg fast, which is what this recipe was created for. It specifies eating 1 tablespoon of fat (in this case butter) for each egg. That's the reason why there's a 1 tablespoon added for each egg. If you aren't using the recipe as an egg fast meal, feel free to lessen the butter.

        Reply
    15. Sue

      October 06, 2020 at 12:42 pm

      5 stars
      This is great! What a treat on an egg fast! I substituted about 1/3 of the cheese for seasoned feta...great flavor. Will definitely make this again!

      Reply
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